U.S. health authorities are recalling nearly 185,000 pounds of ground turkey after finding a low level of salmonella infection in a sample.

Cargill Meat Solutions Corp. said the Honeysuckle White, Kroger and HEB brands of 85-percent-lean fresh ground turkey products were being called back as a result of probable contamination from Salmonella Heidelberg.

There are no known illnesses associated with the contamination, Cargill said in a press release.

This second recall is much smaller than the one the company issued Aug. 3 for 36 million pounds of ground turkey. That recall followed a salmonella outbreak that federal health officials said had sickened 107 people in 31 states, killing one person.

The sample that tested positive for salmonella was taken on Aug. 24, the U.S. Department of Agriculture  said.

Cargill halted production of ground turkey products at the plant on Aug. 2 in anticipation of the recall announced the next day. Equipment was taken apart and steam-cleaned. The company added two anti-bacterial washes, cleaning birds before they were cut up. The plant also intensified an anti-bacterial wash in the bird cooler area and ramped up its testing and monitoring program.

The early symptoms of salmonella poisoning are diarrhea, fever and abdominal cramps. In most cases, the patient will recover without treatment. In some cases, though, there can be the need for hospitalization. Infection can be lethal if not treated promptly with antibiotics. The Heidelberg strain of the bacteria is notably resistant to antibiotics.

Government officials say even contaminated ground turkey is safe to eat if cooked to 165 degrees. But it's also important that raw meat be handled properly before it's cooked and that people wash their hands with soap for at least 20 seconds before and after handling it.