Jennie-O Turkey Store Sales, Inc. Recalls Raw Ground Turkey Products due to Possible Salmonella Reading Contamination

Class I Recall 124-2018

Health Risk: High

 Jennie-O Turkey Store Sales, Inc., a Faribault, Minn. establishment, is recalling approximately 164,210 pounds of raw ground turkey products that may be contaminated with Salmonella Reading, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The raw ground turkey items were produced on October 22, 2018 and October 23, 2018. The following products are subject to recall:  

3-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use or freeze by” dates of 11/12/18 and 11/13/18 on the side of the trays.
1-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
1-lb. packages of “Jennie-O TACO SEASONED GROUND TURKEY” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
1-lb. packages of “Jennie-O ITALIAN SEASONED GROUND TURKEY” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
3-lb. packages of “Jennie-O Ground Turkey 85% LEAN | 15% FAT” with a “Use or freeze by” date of 11/13/18 on the side of the trays.
2.5-lb. packages of “Jennie-O Ground Turkey 93% LEAN | 7% FAT” with a “Use or freeze by” date of 11/13/18 on the side of the trays. 
3-lb. packages of “STATER BROS. 85% LEAN | 15% FAT ALL NATURAL Ground Turkey” with a “Use or freeze by” date of 11/12/18 on the side of the trays.

The products subject to recall bear establishment number “EST. P-579” inside the USDA mark of inspection or on the side of the tray. These items were shipped to retail locations nationwide.

FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products

Consumers with questions regarding the recall can contact Hormel Consumer Engagement, at (800) 621-3505. Media with questions regarding the recall can contact Media Relations at, [email protected] or (507) 434 6352.