Cargill Food Poisoning Outbreak Part of a Dangerous Trend
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The Cargill turkey Salmonella outbreak that sickened 111 people in 31 states over a five- month period is one of an increasing number of Salmonella outbreaks that happen every year in the United States.
Although total foodborne infections have decreased by nearly one-fourth over the last 15 years, Salmonella cases have increased by 10 percent in recent years, according to statistics gathered by the Centers for Disease Control and Prevention (CDC).
Every year, Salmonella sickens more than 1 million Americans, accounting for about half of the hospitalizations and deaths among the nine foodborne illnesses the CDC tracks through FoodNet," said CDC Director Thomas R. Frieden, M.D., in a recent press release. Salmonella poisoning generates $365 million in direct medical costs every year.
“Continued investments are essential to detect, investigate, and stop outbreaks promptly in order to protect our food supply," Frieden stated.
The Cargill Salmonella outbreak was linked to the company’s Springdale, Arkansas processing plant. In one of the largest recalls in history, the company recalled 36 million pounds of ground turkey, which had been distributed nationwide. Potentially contaminated products include Ground Turkey Chubs or 85% Ground Turkey with Use or Freeze by Dates of 2/20/11 through 8/23/11 under the brand names Honeysuckle White, Shady Brook Farms, Riverside, Aldi's Fit and Active, Giant Eagle, HEB, Kroger and Safeway. Of particular concern are products that consumers may have stored in home freezers, health officials said.
If you have legal questions about an illness related to this outbreak. Contact one of the attorneys who specializes in Salmonella at Pritzker Olsen, P.A., the nationally recognized foodborne illness experts.
