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Salmonella Outbreak linked to ground turkey in States with Illnesses: Arizona, Connecticut, Indiana, Maine, Massachusetts, Missouri, New Hampshire, New Jersey, New York, North Carolina, Pennsylvania and Virginia

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Plainville Brands (Poultry Processing, Poultry Slaughter) from Pennsylvania source of some of the ground turkey sold nationwide.

As of April 12, 2021, 28 people infected with the outbreak strain of Salmonella Hadar have been reported from 12 states. Illnesses started on dates ranging from December 28, 2020, to March 4, 2021.

Sick people range in age from less than 1 to 92 years, with a median age of 49, and 68% are female. Of 19 people with information available, 2 have been hospitalized. No deaths have been reported.

The true number of sick people in an outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 2 to 4 weeks to determine if a sick person is part of an outbreak.

State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 10 people interviewed, 6 (60%) reported eating ground turkey. This percentage was significantly higher than results from a survey of healthy people in which 13% of respondents reported eating ground turkey in the week before they were interviewed. This suggests that people in this outbreak got sick from eating ground turkey.

USDA-FSIS collected an unopened package of ground turkey from a sick person’s freezer for testing. Testing results showed that the ground turkey contained the outbreak strain of Salmonella. The traceback investigation found that the ground turkey purchased by the sick person was produced by Plainville Brands, LLC.

Not all illnesses can be linked to ground turkey produced by Plainville Brands, LLC. Sick people reported buying many different brands of ground turkey from multiple stores, and USDA-FSIS’s traceback investigation identified several turkey processing facilities. The outbreak strain was also identified in samples of several turkey products collected by state and regulatory officials for routine testing.

Most people infected with Salmonella experience diarrhea, fever, and stomach cramps. Symptoms usually start 6 hours to 6 days after swallowing the bacteria. Most people recover without treatment after 4 to 7 days. Some people – especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems – may experience more severe illnesses that require medical treatment or hospitalization.

Ground Turkey Recall:

  • Nature’s Promise (94% lean 6% fat) – 1 lb packages with dates 1/1, 1/3, 1/4, 1/8, and 1/10
  • Wegman (94% lean 6% fat) – 1 lb and 3 lb packages with dates 1/3, 1/4, 1/8, and 1/10
  • Plainville Farms (93% lean 7% fat) – 1 lb packages with dates 1/10

These products have the establishment number “P-244” inside the U.S. Department of Agriculture’s mark of inspection. They were made on December 18-29, 2020, and were sold nationwide. These products are no longer available in stores, but they could still be in your freezer.

Investigators are working to determine if additional turkey products are linked to illnesses.

Republished with permission from Bill Marler and Marler Clark. Copyright (c) Marler Clark LLP, PS. All rights reserved.



Source: https://www.marlerblog.com/legal-cases/salmonella-outbreak-linked-to-ground-turkey-in-states-with-illnesses-arizona-connecticut-indiana-maine-massachusetts-missouri-new-hampshire-new-jersey-new-york-north-carolina-pennsylvania-a/


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