Three years ago, Cargill recalled 36 million pounds of Salmonella-tainted ground turkey (followed by a later recall of another 185,000 pounds of the stuff). The particular strain of Salmonella involved in these recalls and the subsequent outbreak that sickened at least 134 people in 36 states, is resistant to antibiotics, likely because of all the drugs put into the turkeys’ feed solely because it has th side-effect of encouraging tissue growth. Yet only now is the agribusiness giant thinking maybe it shouldn’t carelessly shove antibiotics down the throats of the birds it sells to consumers. [More]
When you’re a big-name turkey titan like Butterball and use phrases like “plump and juicy” on your packaging, it’s problematic when your birds don’t grow to the heft you expect in time for Thanksgiving. That’s why the folks at Butterball are looking into this year’s flock of skinnier than usual turkeys. [More]
Turkeys are complex beasts that beleaguer you with infinite ways in which you can screw up cooking their corpses. The myriad ways to clean, cook and carve a bird can stressify your Thanksgiving, but before you get into all that, you can start by thawing your tryptophan delight.
Salmonella-tainted turkey has killed one person and sickened dozens of others, leading Arkansas-based Cargill Meat Solutions Corporation to recall 36 million pounds of possibly dangerous ground turkey.
There is some tainted turkey making the rounds, as more than 75 people in at least 26 states have gotten salmonella poisoning from chowing down on the ground-up gobbler. And according to the Centers for Disease Control, which has yet to ID the source of the foul fowl, at least one person has died.