Cargill halted production of ground turkey products at the plant Aug. 2 in anticipation of the first recall announced the next day, spokesman Mike Martin said. Equipment was taken apart and steam-cleaned. Limited production resumed Aug. 10 after the USDA approved additional anti-bacterial safety measures, Martin said.
The recalled products were distributed nationwide under the Kroger, Fresh HEB and Cargill's Honeysuckle White brands.
All ground turkey made at the Springdale plant has "P-963" or "963" on the package, in a USDA seal or perhaps on the cellophane, Martin said. Consumers who bought products bearing that identification number can call 888-812-1646 for instructions on what to do, he said.
The recall covers products made Aug. 23 and 24. Cargill also is recalling ground turkey made on Aug. 30 and 31 pending a positive match with a sample, the USDA said.
The Centers for Disease Control and Prevention estimates 50 million Americans get sick each year from food poisoning, including about 3,000 who die. Salmonella causes most of these illnesses.
Government officials say even contaminated ground turkey is safe to eat if cooked to 165 degrees. But it's also important that raw meat be handled properly before it's cooked and that people wash their hands with soap for at least 20 seconds before and after handling it. Turkey and other meats should also be properly refrigerated or frozen and leftovers heated.
The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within 8 to 72 hours of eating a contaminated product. It can be life-threatening to some with weakened immune systems.
