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AMI assures consumers that turkey is safe

The American Meat Institute has offered reassurances about US turkey safety following news of a ground turkey recall.

“The US turkey supply has an excellent safety record,” said AMI Executive Vice President James H. Hodges. “It is important to underscore statements by the US Department of Agriculture that ground turkey is safe when cooked to 165 degrees Fahrenheit using an instant read thermometer to verify the temperature.”

Hodges said the turkey industry uses a preventive approach that includes a series of food safety “hurdles” on farm throughout processing plants to reduce the likelihood that harmful bacteria, which occurs naturally in livestock and poultry, will end up in a finished product. 

Turkey plants operate under oversight from USDA inspectors, who monitor compliance with federal rules. While much progress has been made in reducing bacteria like Salmonella on turkey products, at this point, there is no way to eliminate it 100 percent of the time, which is why food safety strategies must continue in restaurant and home kitchens. 

The Institute’s research arm, the AMI Foundation (AMIF), began a Salmonella research initiative in 2004 for all meat and poultry products including turkey and continues to seek ways to reduce the incidence of the pathogen. 

The Institute is offering consumers a brochure about safe handling of meat and poultry that may be downloaded at http://tinyurl.com/3oc9qwb

Source: American Meat Institute

Editor WorldPoultry

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