Cargill Inc. has resumed this week limited production of ground turkey at its plant in Springdale, Ark., after the U.S. Department of Agriculture approved increased food safety steps.
The company shut down ground turkey production at the plant earlier this month after it was linked to an outbreak of Salmonella heidelberg
in ground turkey that, as of midweek last week, had sickened 107 people in 31 states and caused one death.
Cargill recalled 36 Mio lb. of product, the third-largest meat recall ever.
The company has been made the subject of two lawsuits, including one in which the parents of a one-year-old girl allege that she became ill and required hospitalisation after eating meatballs made from Cargill ground turkey.
Cargill said its new safety steps involve increasing its antibacterial wash for just-slaughtered turkeys by 25% and adding two additional antibacterial baths for turkeys during evisceration.