
2019 Salmonella Infections Linked to Butterball Brand Ground Turkey
In 2019, the Centers for Disease Control and Prevention (CDC) investigated a multistate outbreak of Salmonella infections linked to Butterball brand ground turkey. Here’s what you need to know.
What Happened? The Key Details You Need to Know
From November 2018 to September 2019, a total of 110 people in 33 states were infected with Salmonella. Of those, 32 were hospitalized and one person died. The CDC identified Butterball brand ground turkey products as the likely source of the outbreak.
The outbreak strain of Salmonella was found in samples of ground turkey collected from people’s homes and from Butterball’s processing plant in Missouri. Butterball recalled 15.7 million pounds of ground turkey products on August 8, 2019.
Why Does This Matter? The Bigger Picture
Salmonella is a bacteria that can cause food poisoning symptoms such as diarrhea, vomiting, and fever. In severe cases, Salmonella can cause bloodstream infections, meningitis, and even death.
The outbreak of Salmonella infections linked to Butterball brand ground turkey is a reminder of the importance of food safety. It’s important to cook ground turkey thoroughly to an internal temperature of 165 degrees Fahrenheit and to avoid cross-contamination by keeping raw meat and poultry separate from other foods.
Voices from the Scene – What Are People Saying?
“This outbreak is a reminder of the importance of food safety,” said Dr. Robert Tauxe, deputy director of the CDC’s Division of Foodborne, Waterborne, and Environmental Diseases. “It’s important to cook ground turkey thoroughly and to avoid cross-contamination by keeping raw meat and poultry separate from other foods.”
“We are deeply saddened by the loss of life associated with this outbreak,” said Bill Lovette, president and CEO of Butterball. “We are committed to working with the CDC and other government agencies to ensure that our products are safe.”
What’s Next? Future Implications and Takeaways
The CDC continues to investigate the outbreak of Salmonella infections linked to Butterball brand ground turkey. The agency is working to identify the source of the contamination and to prevent future outbreaks.
In the meantime, consumers should follow these tips to prevent Salmonella infection:
- Cook ground turkey thoroughly to an internal temperature of 165 degrees Fahrenheit.
- Avoid cross-contamination by keeping raw meat and poultry separate from other foods.
- Wash your hands thoroughly after handling raw meat and poultry.
- Clean and sanitize surfaces that have come into contact with raw meat and poultry.
By following these tips, consumers can help to protect themselves and their families from Salmonella infection.
