CDC Food Safety Alert: Outbreak of Salmonella Schwarzengrund Infections Linked to Butterball Ground Turkey

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CDC advises consumers and retailers not to eat, serve, or sell recalled Butterball brand ground turkey, which is linked to a multistate outbreak of Salmonella Schwarzengrund infections. More information can be found at

Key Points

  • CDC, public health and regulatory officials in several states, and the U.S. Department of Agriculture’s Food Safety and Inspection Service are investigating a multistate outbreak of Salmonella infections linked to Butterball brand ground turkey.
  • There have been 6 ill people infected with the outbreak strain of Salmonella reported from three states: Minnesota, North Carolina, and Wisconsin.
  • One person has been hospitalized. No deaths have been reported.
  • Illnesses started on dates ranging from December 19, 2018 to February 2, 2019.
  • On March 13, 2019, Butterball, LLC recalledExternal more than 78,000 pounds of ground turkey products that may be contaminated with the outbreak strain of Salmonella.
  • Visit the USDA-FSIS website for a list of recalled productsExternal.
  • This investigation is ongoing, and CDC will provide updates when more information is available.

Advice to Consumers

  • Restaurants and retailers should not serve or sell recalled turkey products and should check food storage and freezers for them.
  • Consumers should check their homes for the recalled Butterball brand ground turkey, which is labeled with the establishment number “EST. P-7345”.
  • Do not eat recalled ground turkey. Return it to the store or throw it away.
  • Contact a healthcare provider if you think you got sick from eating recalled ground turkey.

Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12-72 hours after eating contaminated food. The illness usually lasts 4 to 7 days, and most people recover without treatment.

If you have questions about cases in a particular state, please call that state’s health department.