Ground turkey facts for kids
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Ground turkey is a mix of dark and light turkey meat, along with some skin and fat. All these parts are processed together until they become a "ground" or minced form. This means the meat, skin, and fat are taken off the bone and then ground up. Sometimes, other ingredients are added too. People like ground turkey because it usually isn't pink and doesn't crumble easily. What goes into ground turkey often depends on what people want to buy, what's available, and how much different parts of the turkey cost. Most ground turkey is made from parts like thighs and drumsticks, which are less expensive than breast meat. Ground turkey is a popular choice if you want a lower-fat option instead of ground beef.
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Rules for Ground Turkey
Rules help make sure ground turkey is made correctly. The National Turkey Federation (NTF) says that anything called "ground turkey" must be made from whole turkey parts like drumsticks and thighs. It should also include all the natural skin and fat that comes with those parts. Producers are not allowed to add more fat than what's naturally there.
The United States Department of Agriculture (USDA) checks on food safety. They don't set a limit on how much fat can be in ground turkey. However, the fat content must stay at or below its natural levels, which are usually between 10% and 15%.
How Ground Turkey Is Labeled
Even though the USDA doesn't always require a nutrition facts label on ground turkey, it's a good idea for companies to include one. This helps customers know what they are buying.
There are two times when labels are a must:
- The package must say if there is any skin in the product.
- If the product is called "lean" or "extra lean," it needs a nutrition label. This label proves that it meets those claims. This rule comes from a law called the Nutrition Labeling and Education Act of 1990.
What's Inside Ground Turkey
Scientists have studied ground turkey to see what it contains. They looked at samples from different stores across the United States.
For every 100 grams of raw ground turkey, they found:
- About 72 grams of moisture (water)
- About 8.5 grams of lipids (fats)
- About 81 milligrams of cholesterol
The amount of fat and cholesterol can change. It depends on how much dark meat, light meat, skin, and fat are in that specific package.
Types of Fats
Ground turkey contains different kinds of fatty acids. These include cis-octadecenoates, linoleate, palmitate, stearate, cis-hexadecenoates, and trans-octadecenoates. Scientists found trans fatty acids in every sample. This is because of what turkeys eat. Ground turkey and ground beef have similar amounts of these different fats.
| Total Fatty Acids | Mean Weight |
|---|---|
| Saturated Fatty Acid | 30.4% |
| Monounsaturated Fatty Acid | 41.7% |
| Polyunsaturated Fatty Acid | 27.0% |
Fat Content Comparison
On average, 100 grams of ground turkey has 8.5 grams of total fat. This is a bit more than extra lean ground beef, which has about 5.9 grams of total fat.
Cholesterol Content
Raw ground turkey usually has about 81 milligrams of cholesterol per 100 grams. This is very similar to raw ground beef, which has about 78 milligrams per 100 grams.
Keeping Ground Turkey Safe
The American Meat Institute (AMI) says that USDA inspectors watch over turkey plants. They make sure that all federal food safety rules are followed. The turkey industry uses many steps to prevent harmful bacteria. They focus on keeping all facilities and equipment very clean.
Safe Handling Tips
It's important to handle ground turkey safely at home to prevent sickness.
- Always check the expiration date. Follow the safe handling instructions on the package.
- Keep ground turkey separate from other foods that are not packaged, like fruits and vegetables.
- Wash your hands with warm water and soap for 20 seconds before and after touching ground turkey.
- Cook ground turkey until it reaches a temperature of 74 °C (165 °F).
- Wash all cooking tools and surfaces that touched the raw ground turkey.
- If there is a product recall for ground turkey, return it to the store or throw it away.
- Put any leftovers in the refrigerator right away.
| Type | Refrigerator (40° or below) | Freezer (0° or below) |
|---|---|---|
| Uncooked Ground Poultry | 1 to 2 days | 3 to 4 months |
| Cooked Ground Poultry | 3 to 4 days | 2 to 3 months |
Understanding Salmonella
Sometimes, a type of bacteria called salmonella can be found in ground turkey. Scientists have studied salmonella in different ground meats, including turkey. They found that a specific type of salmonella, called s. enterica serotype, was more common in ground turkey than in other meats. In one study, 7 out of 10 ground turkey samples had this type of salmonella.
In 2011, the Food Safety and Inspection Service (FSIS) warned people that ground turkey might be causing illnesses from a salmonella strain called Salmonella Heidelberg.
Later that year, Cargill Meat Solutions Inc. recalled a huge amount of ground turkey (36 million pounds). This was because of possible salmonella contamination. The USDA called this a Class 1 recall. This means there was a high chance the product could cause serious health problems or even death. The recalled products had a special number, "P-963," and were made between February 20 and August 2, 2011.
Another recall happened on September 11, 2011. About 185,000 pounds of ground turkey were recalled. This was also due to possible contamination with Salmonella Heidelberg. This strain was resistant to some antibiotics. These products were made in late August 2011 and also had the "P-963" number.
Factors Affecting Salmonella
A study from Ankara University looked at how the seasons affect salmonella in ground turkey. They found that salmonella rates are highest in spring (48%), summer (55%), and autumn (63%). In winter, the frequency of salmonella was much lower, at 16%.
Salmonella found in processed turkey doesn't always come from the turkey itself. The turkey goes through many steps before it reaches you. These steps include the farm where the birds live, the slaughterhouse, the processing plant, distribution centers, and the store. The conditions at each of these places can affect whether the ground turkey becomes contaminated.
Antibiotic Resistance in Salmonella
Some types of salmonella found in ground turkey can resist antibiotics. The Ankara University study found that salmonella in ground turkey resisted 25% of nalidixic acid, 17% of streptomycin, and 15% of tetracycline. Overall, about one out of ten samples had salmonella strains that were resistant to four or more different antibiotics.
