WASHINGTON — The American Meat Institute offered reassurances about U.S. turkey safety following news of a ground turkey recall.
"The U.S. turkey supply has an excellent safety record," said AMI Executive Vice President James H. Hodges. "It is important to underscore statements today by the U.S. Department of Agriculture that ground turkey is safe when cooked to 165 degrees Fahrenheit using an instant read thermometer to verify the temperature."
Hodges said the turkey industry uses a preventive approach that includes a series of food safety "hurdles" on farm throughout processing plants to reduce the likelihood that harmful bacteria. . .
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