In a follow-up on the report of a Butterball ground turkey recall, the Centers for Disease Control and Prevention (CDC), state health officials and the U.S. Department of Agriculture’s Food Safety and Inspection Service are investigating a multistate outbreak of Salmonella Schwarzengrund infections linked to ground turkey products produced by Butterball, LLC.


Officials say six people have been sickened in three states–Wisconsin (4), Minnesota (1) and North Carolina (1). One person has been hospitalized. No deaths have been reported.

The outbreak strain of Salmonella Schwarzengrund was identified in samples of Butterball brand ground turkey collected from the residence where four ill people live.

Yesterday, Butterball, LLC recalled approximately 78,164 pounds of ground turkey products that may be contaminated with Salmonella Schwarzengrund.

Epidemiologic and laboratory evidence indicates that ground turkey produced by Butterball, LLC in Mount Olive, North Carolina is a likely source of this outbreak.

Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12 to 72 hours after being exposed to the bacteria.

The illness usually lasts 4 to 7 days, and most people recover without treatment.

In some people, the diarrhea may be so severe that the patient needs to be hospitalized. Salmonella infection may spread from the intestines to the bloodstream and then to other places in the body.

Children younger than 5 years, adults older than 65 years, and people with weakened immune systems are more likely to have a severe illness.