Cargill is 36 million pounds ground Turkey produced since February 20 at its Springdale, Arkansas plant after a nationwide outbreak of salmonella Heidelberg, a variety resistant to several antibiotics under note on. Salmonella can cause fever, diarrhoea, abdominal cramps, and life-threatening in those with weakened immune systems. So far, one person has died and 76 people have become ill. This number is expected to rise. 25 Different types of ground Turkey are affected by the recall. For a complete list here.
While salmonella are killed by cooking ground meat to 165 degrees, infected people through cross-contamination in the kitchen. To avoid salmonella poisoning, sure, wash hands with warm soapy before and after handling raw meat, separate cutting boards use and utensils for raw meat, and wash the cutting boards and utensils in warm soapy water. Learn more about the basic rules of food safety here.
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