In 2019, a large-scale ground turkey recall raised food safety concerns across multiple states. The recall was linked to potential contamination with drug-resistant Salmonella, prompting health officials to urge consumers to check their freezers and avoid using affected products.
This article outlines the key details of the ground turkey recall 2019 event, including the products involved, public health impact, responses from regulators, and practical steps consumers could take. The information is organized to help you quickly understand what happened and how to stay safe.
| Brand | Product | Production Dates | Distribution States |
|---|---|---|---|
| Jennie-O | Ground Turkey | October 2018 to November 2019 | CA, FL, IL, NY, TX, WI, and others |
| Hormel | Turkey Burger Patties | September 2018 to October 2019 | IL, IN, MI, MN, OH, WI |
| Butterball | All Natural Ground Turkey | November 2018 to September 2019 | NC, SC, GA, VA, WV |
| Foster Farms | Seasoned Ground Turkey | August 2018 to November 2019 | AZ, CA, CO, NV, NM |
Public Health Outbreak and Investigation
Health agencies identified a multistate Salmonella outbreak strain closely related to the recalled ground turkey products. Epidemiologic and traceback investigations linked illnesses to various brands, leading to coordinated recalls and consumer alerts.
Salmonella Strain and Antibiotic Resistance
Laboratory testing revealed that the Salmonella involved in this incident showed reduced susceptibility to several commonly used antibiotics. This antibiotic resistance complicated treatment options and heightened public health concerns.
Consumer Response and Industry Actions
Manufacturers expanded recall notices to include additional lot codes as more illnesses were reported. Retailers removed affected items from shelves, and government agencies issued guidance on safe handling and disposal of recalled products.
Prevention and Safe Handling Guidance
Officials emphasized thorough cooking to an internal temperature of 165°F (74°C), avoiding cross-contamination, and cleaning surfaces and utensils that may have contacted raw turkey. These steps were critical to reducing further illnesses.
Long-Term Food Safety Lessons
The ground turkey recall 2019 highlighted vulnerabilities in production and inspection practices. It reinforced the importance of robust pathogen testing, clear labeling, and rapid response to protect consumers.
- Verify product lot codes against official recall lists before use.
- Cook ground turkey to a safe internal temperature of 165°F (74°C).
- Prevent cross-contamination by separating raw meat from other foods.
- Report suspected illnesses to local health authorities to support ongoing investigations.
FAQ
Reader questions
How can I tell if my ground turkey is part of the recall?
Check the package for the specific brand and lot codes listed in recall notices, and compare them with the recall database available on the USDA and FDA websites.
What should I do if I already cooked and ate recalled ground turkey?
Monitor for symptoms such as diarrhea, fever, and abdominal cramps, and contact a healthcare provider if you develop signs of Salmonella infection, especially if symptoms are severe or persistent.
Can I return recalled ground turkey for a refund?
Many retailers offered refunds or exchanges for recalled products. Keep your receipt and the product packaging, and follow the instructions provided by the store or manufacturer.
Were any severe illnesses or deaths reported during this recall?
Health agencies reported dozens of hospitalizations and a small number of deaths linked to Salmonella infections associated with ground turkey products during this period.