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Cargill Ground Turkey Salmonella Heidelberg Recall Lawsuit

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FSIS Alert: An Arkansas firm is now recalling nearly 200,000 pounds of ground turkey products because they may be contaminated with Salmonella Heidelberg. The turkey in question was distributed nationwide at the retail level.

Cargill Meat Recall Update: Cargill Meat Solutions is now recalling nearly 30,000 pounds of fresh ground beef products because they have the potential to be contaminated with Salmonella Enteritidis, a potentially deadly foodborne pathogen. The problem with the beef in question was identified during the course of an ongoing investigation of a multi-state outbreak of salmonella involving at least 33 patients in seven states.

Free Case Evaluation: If you or a loved one has been diagnosed with salmonella food poisoning after consuming Cargill turkey products included in this recall, you should contact our law firm immediately. You may be entitled to compensation by filing a lawsuit and we can help.

Cargill Ground Turkey Recall Update: A sample of ground turkey referenced in the original recall has now been confirmed as the Salmonella Heidelberg outbreak strain (XbaI PFGE pattern 58/BlnI pattern 76). The U.S. Food Safety & Inspection Service (FSIS) has lab results that indicate the isolate is resistant to gentamicin, streptomycin, and tetracycline.

What’s the problem?

September 11, 2011 - The USDA Food Safety & Inspection Service (FSIS) announced today that Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is now recalling approximately 185,000 pounds of ground turkey products because they may be contaminated with a rare strain of foodborne contaminant known as Salmonella Heidelberg. Specific products named in this nationwide recall include:

Fresh Ground Turkey Chubs

  • 16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15 with Use or Freeze by Dates of 09/12/2011, 09/13/2011, 09/19/2011 and 09/20/2011
  • 16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey with Use or Freeze by Dates of 09/19/2011, 09/20/2011 and 09/21/2011

Fresh Ground Turkey Trays

  • 19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey with Use or Freeze by Dates of 09/10/2011 and 09/12/2011
  • 48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15 with Use or Freeze by Dates of 09/17/2011, 09/18/2011 and 09/19/2011
  • 48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack with Use or Freeze by Dates of 09/11/2011, 09/12/2011, 09/13/2011, 09/15/2011, 09/17/2011 and 09/18/2011
  • 16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey with a Use or Freeze by Date of 09/11/2011

Fresh Ground Turkey Patties

  • 16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with a Use or Freeze by Date of 09/18/2011
  • 16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15 with a Use or Freeze by Date of 09/17/2011

These products were manufactured during the last week of August 2011, and can be identified with the establishment number ‘P-963’ inside the USDA mark of inspection.

The rare strain of Salmonella Heidelberg at issue is identical to that which caused Cargill to recall ground turkey products on August 3, 2011. Today’s recall occurred after a product sample conducted on August 24 tested positive for the outbreak strain of Salmonella Heidelberg. Cargill is recalling additional products from August 30 based on pending positive match samples.

The Cargill turkey products currently being recalled were distributed to retailers nationwide. The company is requesting that consumers who may have these products in their possession discard them or return them to the place of purchase for a full refund.

Salmonella Heidelberg

Eating food contaminated with Salmonella Heidelberg can lead to salmonellosis, an extremely serious bacterial foodborne illness. Salmonellosis infections can be potentially fatal, and are especially dangerous to children, the elderly, and those with otherwise compromised immune systems. The most common signs and symptoms of a salmonella food poisoning infection include:

  • diarrhea
  • abdominal chills
  • headache
  • nausea
  • vomiting that can last up to a week

Unfortunately, Salmonella Heidelberg is resistant to a number of commonly-prescribed antibiotics, which makes this particular strain likely to be associated with an increased risk of hospitalization and possible treatment failure in infected individuals.

How to Prevent Salmonella Food Poisoning

To reduce the likelihood of contracting salmonellosis and other dangerous foodborne illnesses, follow these simple tips:

  • always wash hands with warm, soapy water at least 20 seconds before and after handling raw meat and poultry.
  • cook poultry (including ground turkey) to 165 degrees Fahrenheit.
  • keep raw meat, fish and poultry away from other food that will not be cooked.
  • use separate cutting boards for raw meat, poultry and egg products and cooked foods.
  • refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F).
  • refrigerate cooked meat and poultry within two hours after cooking.

Interested in learning more? Click here to read additional information about recent salmonella food poisoning outbreaks from Schmidt & Clark, LLP.

Do You Have a Cargill Turkey Recall Lawsuit?

The Food Poisoning Litigation Group at our law firm is an experienced team of trial lawyers that focus on the representation of plaintiffs in Cargill turkey recall lawsuits. We are handling individual litigation nationwide and currently accepting new salmonella food poisoning cases in all 50 states.

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