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Cargill recalls ground turkey and suspends production

Cargill Value Added Meats Retail, a business unit of Cargill Meat Solutions Corporation, has recalled approximately 36 million pounds of fresh and frozen ground turkey products produced at the company's Springdale, Arkansas facility, due to possible contamination from Salmonella Heidelberg.

Cargill is initiating the recall as a result of its internal investigation, Centers for Disease Control and Prevention (CDC) information that became available on Aug. 1, 2011, as well as an ongoing USDA Food Safety and Inspection Service (FSIS) investigation into multiple illnesses from Salmonella Heidelberg.

Additionally, Cargill has suspended production of ground turkey products at its Springdale, Ark., turkey processing facility until it is able to determine the source of the Salmonella Heidelberg and take corrective actions. Other turkey products produced at Springdale are not part of the recall. Cargill owns four turkey processing facilities in the US and no products from the other three are involved in the recall.

“While facts continue to be gathered, and currently there is no conclusive answer regarding the source of Salmonella Heidelberg contamination, given our concern for what has happened, and our desire to do what is right for our consumers and customers, we are voluntarily removing our ground turkey products from the marketplace,” said Steve Willardsen, president of Cargill’s turkey processing business.

“Suspending production until we can determine the source of the Salmonella Heidelberg at our Arkansas facility, and take corrective action, is the right thing to do,” stated Willardsen. “We are closely examining every aspect of our production process and have identified enhancements to our procedures in our efforts to ensure safe food. Eliminating food borne illness is always our goal.”

Cargill has launched awebsite for consumers with any queries regarding the recall.

Source: Cargill

Editor WorldPoultry

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