Cargill Recalls Ground Turkey, Again

 

Friends who invited me to dinner last night served turkey meatballs on linguine. In spite of the day’s news, I didn’t hesitate to eat them because I knew that the turkey came from a family farm nearby. But if I were eating in a restaurant, I would want to know if it came from the company that supplies 14 percent of America’s ground turkey.

For the second time in two months, Cargill is recalling turkey products from a U.S. facility because USDA inspectors found salmonella Heidelberg in meat samples. This time only 185,000 pounds are affected instead of the previous 36 million pounds, but the source is the same: the company’s huge Springdale, Arkansas, plant. At this point no outbreaks are connected to the latest recall. The last one put 22 in hospital, sickened 77 and caused one death.

After USDA inspectors found the antibiotic-resistant bacteria in the ground turkey, the Springdale plant undertook a thorough cleaning and assembled a food safety panel to review its processes. ThePoultrySite.com describes enhancements the company made:

“Since the recall, Cargill has made several enhancements to its food safety programme. These include two additional antibacterial washes, intensifying an existing antibacterial system, disassembling and steam cleaning equipment before resuming ground turkey production, and requiring suppliers of turkey meat to add a new antibacterial wash. The company has also implemented the most aggressive Salmonella monitoring and testing programme in the poultry industry.”

Maggie Hoffman/flickr

 

How Reassuring Are Cargill’s Reassurances?

On the Cargill Web site, Steve Willardsen, president of the company’s turkey processing division says, “We go to great lengths to ensure the food we produce is safe each serving, every time, which makes the identification and reduction of naturally and randomly occurring bacteria so challenging and often frustrating.  Our resolve to determine how best to reduce human health risks from these bacteria remains unwavering.”

In spite of the company’s commitment to consumer safety, the salmonella that caused the earlier problems came from products made over an extended period, between December 20, 2010, and August 2, 2011. Given the virulence of salmonella Heidelberg, good fortune had to be smiling on Cargill. Otherwise more people might have fallen ill, and the company would be facing more than just one lawsuit (by an Oregon family whose daughter was hospitalized).

Tom Philpott points out in Mother Jones that Cargill reopened the Springdale plant on August 15th. The USDA tested samples from August 24th and found traces of the same salmonella strain that led to the earlier recall. It appears the company’s “great lengths” to ensure safety were not quite enough.

Consumer Acceptance Is Part of the Problem

Animals raised in close confinement will always need antibiotics to ward off diseases. The same is true of all animals, including people, crowded into inadequate spaces. So CAFOs (concentrated animal feeding operations) and the massive plants that prepare meat for our tables will continue to be breeding grounds for antibiotic-resistant diseases.

The USDA’s move to ban six more strains of E. coli in ground beef is a step forward. However, as long as demand for meat continues to rise around the globe and consumers willingly buy it no matter how the animals have been treated, we can expect more recalls. No amount of enhancements in meat plants or improvements in animal handling will make factory-farmed meat a completely safe, let alone ethical, choice.

 

Related Care2 Stories

Drug-Resistant Salmonella in Ground Turkey

U.S. House Debates Food Safety Funding Cuts

80 Percent of Antibiotics in the U.S. Go to Farm Animals

 

Photo from Drew Avery via Flickr Creative Commons

78 comments

Jenna Miles
Jenna Milesabout a year ago

The only way to avoid this is to go vegan.

http://www.meat.org/

https://www.youtube.com/watch?v=jKeWdOeVZn8

Cynthia no frwd B.
cynthia AWAY b.about a year ago

This happens in the food industry way to often. Vegans/vegetarians are not safe either. So don't be so fast to jump on people. There has been plenty of spinach, salad and assorted vegetable recalled for the same reason.
Grow your own or by local from a trusted source

Donald B.
Donald B.4 years ago

Yikes! Contaminated food recalls are becoming too frequent. Maybe we shouldn't let the government cut back on budget items like food inspections just yet.

John S.
Past Member 4 years ago

Thanks.

sandra m.
Past Member 4 years ago

Interesting...glad I don't eat ground turkey

Duane B.
.4 years ago

If you are going to eat turkey cook it thoroughly. Heating it to a temperature of 165 degrees Farenheit (internally) will kill any bacteria, including Salmonella.

Miranda Lyon
Miranda Lyon4 years ago

So many good reasons to be vegetarian...and here's another one.

Dianne Robertson
Dianne Robertson4 years ago

Turkeys were NOT made to be either ground or sliced! they should be LEFT WILD AND FREE!

Robert O.
Robert O.4 years ago

Cargill needs to be inspected, audited and probably overhauled as well.

Mara C.
Past Member 4 years ago

Totally nasty!