<http://schema.org/articleBody>
"185,000 pounds of ground turkey has been recalled because of salmonella concerns. The U.S. Department of Agriculture sent out this notice, saying the risk is high for anyone who bought the following products:Fresh Ground Turkey Chubs16 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 09/21/2011Fresh Ground Turkey Trays19.2 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 09/11/2011Fresh Ground Turkey Patties16.0 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 09/17/2011The products subject to recall today bear the establishment number \"P-963\" inside the USDA mark of inspection. The products were produced on August 23, 24, 30 and 31 of this year.Recommendations for Preventing Salmonellosis:Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry.  Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.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.Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for ground meat such as beef and pork is 160\u00BA F, and 165\u00BA F for poultry, as determined with a food thermometer.Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90\u00BA F).  Refrigerate cooked meat and poultry within two hours after cooking.Consumers with questions about this recall should contact Cargill's consumer relations toll free telephone number at 1-888-812-1646.Consumers with food safety questions can \u0093Ask Karen,\u0094 the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.wlky.com/article/salmonella-fears-spark-meat-recall/3735938>