Ground Turkey Recall by Cargill

[surepip]

USDA has been looking for a direct link between this Salmonella Hiedleberg and which plant it came from for months. They finally got a direct link tracing it to the Cargill Plant in Springdale, Arkansas.

 

Cargill immedietly issued a recall for all ground turkey products from the plant since February.

 

This includes Cargill's Honeysuckle White Brands, as well as several store brands and some others.

 

The media is doing great at sensationalizing the recall, but doing very little to nothing about the Home Ec 101 rules concerning poultry products. They should always be cooked to an internal temperature of at least 165F.

 

And this is not rocket science. I have never heard of anyone WANTING to eat rare poultry. If the juices do not run clear, and ALL the pink is gone, cook it some more.

 

Say you have cooked up a big pot of chili with ground turkey, and just as you are getting ready to serve it, several unexpected guests show up. So you put some more beans in the pot, and the rest of the ground turkey....raw. And you let it simmer for another 10 minutes.

 

WRONG...you have just contaminated the whole pot. You have to brown it well first, then put it in with the rest of the batch.

 

Or you use a knife on the butcher block to cut half a frozen roll of ground turkey in half, wanting to keep the other half frozen, and you properly cook the turkey. But without thinking slice a tomato with what appears to be a clean knife where it only cut the frozen turkey in half. Now your tomato has been cross contaminated.

 

Cook all poultry products to 165F or higher and you do not have to be concerned. Wash all cutting boards and knives with hot soapy water.

 

I keep a specific cutting board for poultry and wash it in the dishwasher.

 

Follow these simple steps and you do not have to be concerned.

 

Bon Apetite!

[thedeerslayer]

cargill's turn to be the fall guy huh?

[surepip]

cargill's turn to be the fall guy huh?

Yes, and it irks me no end how the media presents half the facts [Cargill made the recall prior to any official actions by USDA, CDC, or FDA] and then omits the basics from reminding consumers to properly handle and prepare the foods they cook.

 

If you cook it to 165F you will destroy any of the harmful bacterias.