WICHITA, Kan. — Cargill has asked a panel of experts in food safety, microbiology and epidemiology to review its enhanced ground turkey food safety program in the wake of the company’s Aug. 3, 2011, voluntary recall of 36 million pounds of ground turkey. Cargill initiated the recall after learning that the U.S. Centers for Disease Control had detected an outbreak of salmonella-related illnesses.
“We are leaving no stone unturned,” explained Steve Willardsen, president of Cargill’s Wichita-based turkey processing business. “While we have already taken significant steps to enhance our food safety program at our Springdale, Ark. . .
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