19 December 2011
Earlier this year, Cargill issued voluntary recalls of ground turkey that may have contained elevated levels of Salmonella Heidelberg and temporarily suspended ground turkey production at our Springdale, Ark., plant.
Since then, we have worked closely with the U.S. Department of Agriculture and scientists to ensure that the ground turkey we make for you meets the highest standards of quality and food safety.
New measures implemented
We have now restarted production after implementing several new measures. Specifically:
- We added more bacteria reduction steps throughout the production process, including before the turkey is ground.
- We enhanced our process control monitoring system to ensure that our food safety program is generating the best results.
- We’ve increased the number and frequency of tests for Salmonella.
- We’re using high pressure processing, another step that reduces Salmonella.
Workers are being trained in the new procedures. As always, USDA inspectors and Cargill food safety specialists are present during every shift at the plant.
Working on new technologies
Cargill also is working with university, government, and private researchers to accelerate the development of new technologies that have shown significant promise for commercial application.
Thank you for your patience over the past few months. Though we never stopped making ground turkey at our other plant, we know some of the Honeysuckle White, HEB and Kroger ground turkey products you rely on have been tough to find. Our hope is for you to find all our products at your local store very soon.
We know how important it is for you to feel confident in the food you put on your table. We thank you for trusting us to help you feed your family.
To learn more:
- Cargill ground turkey production resumes at Springdale, Ark.
- Frequently asked questions about Cargill ground turkey
- About Salmonella Heidelberg