Newswise — “In this case, it is key for customers to check their refrigerator and freezers for ground turkey that may be labeled with the establishment code “Est. P-963.” This product needs to be thrown out and should not be consumed – even if consumers plan to cook it.
“It also important for consumers to remember appropriate practices for handling raw meat and poultry from any source.”
Important practices include:
• Washing hands and surfaces often when handling foods, particularly when handling raw meat and poultry and eggs. Hands should be washed with warm, soapy water for 20 seconds before and after handling food. • Cutting boards and dishes should be washed with hot, soapy water after preparing each food item.• Prevent cross-contamination by separating raw, cooked, and ready-to-eat foods. In particular, never place cooked food on a plate that previously held raw meat, poultry, or seafood or use the same utensils without washing in-between for raw meat, poultry and cocked products or other foods.• Cook food to safe internal temperatures (165 degrees for ground turkey) and use a food thermometer to check the temperature.--Martin Wiedmann, food safety expert and associate professor of Food Science at Cornell University
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