Sick with Salmonella?
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Elliot Olsen has decades of experience representing clients harmed by Salmonella. If you or a family member were sickened by Butterball ground turkey, please call (612) 337-6126 for a free consultation.
The first foodborne illness outbreak of 2019 is here: Six people across three states (Minnesota, North Carolina, Wisconsin) have been sickened by Salmonella linked to Butterball ground turkey.
The Centers for Disease Control and Prevention (CDC) reports that Butterball LLC of Mount Olive, NC, recalled almost 80,000 pounds of raw ground turkey products because they might be contaminated with Salmonella. The recalled products were produced on July 7 and shipped to institutional and retail locations across the United States.
Two of the products carry labels for Kroger and Food Lion.

The CDC reports that six people in three states – Minnesota, North Carolina, and Wisconsin – have been sickened by Salmonella linked to Butterball ground turkey.
Butterball ground turkey:
Six affected products
Here is a list of the six products, all of which are labeled with the establishment number “EST. P-7345” inside the USDA mark of inspection:
- 48-ounce, plastic-wrapped trays containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (85% LEAN/15% FAT)” with sell or freeze by date of 7/26/18, lot code 8188, and UPC codes 22655-71555 or 22655-71557 represented on the label.
- 48-ounce, plastic-wrapped trays containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (93% LEAN/7% FAT)” with sell or freeze by date of 7/26/18, lot code 8188 and UPC code 22655-71556 represented on the label.
- 16-ounce, plastic-wrapped trays containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (85% LEAN/15% FAT)” with sell or freeze by date of 7/26/18, lot code 8188 and UPC code 22655-71546 represented on the label.
- 16-ounce, plastic-wrapped trays containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (93% LEAN/7% FAT)” with sell or freeze by date of 7/26/18, lot code 8188 and UPC codes 22655-71547 or 22655-71561 represented on the label
- 48-ounce, plastic-wrapped trays containing “Kroger GROUND TURKEY FRESH 85% LEAN – 15% FAT” with sell or freeze by date of 7/26/18, lot code 8188, and UPC code 111141097993 represented on the label.
- 48-ounce, plastic-wrapped trays containing “FOOD LION 15% fat ground turkey with natural flavorings” with sell or freeze by date of 7/26/18, lot code 8188 and UPC code 3582609294 represented on the label.
Butterball ground turkey:
Outbreak statistics
Illnesses in the outbreak started on dates ranging from Dec. 19 to Feb. 2, and one victim has been hospitalized.
Those who have become sick range in age from less than one year to 71 years old, and the median age is 55. Five of the six victims are female.
It’s likely that the outbreak will produce more victims, because illnesses might not have been reported yet because of the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks.
Butterball ground turkey:
Salmonella symptoms
Salmonella is a group of bacteria that cause a foodborne illness called salmonellosis. The CDC reports that about 1.2 million Americans contract salmonellosis yearly, about 23,000 of those victims will be hospitalized, and 450 of them will die.
Salmonellosis develops from 12-72 hours after one eats food contaminated with Salmonella. As with most types of food poisoning, symptoms can include:
- diarrhea
- abdominal cramps
- vomiting
- fever
- chills.
Symptoms can last up to a week, and most people recover without treatment. Sometimes, however, diarrhea can become so severe that dehydration occurs, and then hospitalization is necessary.
Butterball ground turkey:
High-risk demographics
People at the greatest risk of developing salmonellosis include the very young and the very old, anyone with a compromised immune system, especially pregnant women, and anyone suffering from a disease of the intestinal tract, such as inflammatory bowel disease. A pregnant woman who contracts Salmonella can suffer a miscarriage, go into labor prematurely, or experience stillbirth.
Healthy adults can become more susceptible to Salmonella by taking antacids, which lower the stomach’s acidity, or antibiotics, which reduce the number of Salmonella-killing bacteria in the intestines.
Butterball ground turkey:
Salmonellosis complications
Complications can occur when Salmonella bacteria enter the bloodstream and can produce conditions such as:
- endocarditis, which is an infection of the inner lining of the heart, and usually involves the heart valves.
- meningitis, which is an inflammation of the membranes surrounding the brain and spinal cord.
- osteomyelitis, which is bone inflammation targeting the legs, arms, or spine.
- reactive arthritis (or Reiter’s syndrome), which is a form of inflammatory arthritis that develops in response to a Salmonella infection elsewhere in the body.
Free consultation
Elliot Olsen has decades of experience representing people harmed by food poisoning. You can contact him for a free consultation by filling out the following form and submitting it: