The United States Department of Agriculture has identified three area grocery stores that may have sold contaminated ground turkey. The stores include Dot's Market at 2274 Patterson Road in Kettering, Dot's Bellbrook Market at 118 W. Franklin St. in Bellbrook and People's Market at 2010 N. Main St. in Dayton - as retailers that may have sold ground turkey that was later recalled for potential salmonella contamination. The recalled products, packaged under the Kroger, Honeysuckle White and HEB brands, were produced on Aug. 23, 24, 30 and 31, and contain the code "P-963" visible inside the USDA mark of inspection on the packaging, the USDA said. Earlier this week Kroger announced on its recall information website that one particular ground-turkey product that was part of the recall - labeled as Kroger Turkey Seasoned Ground Patty in 16-ounce packages - may have been offered for sale in Greater Cincinnati and Dayton-area Kroger stores. On Sept. 11, Cargill Meat Solutions Corporation, based in Springdale, Ark., recalled about 185,000 pounds of ground turkey products that may be contaminated with a strain of Salmonella. Steve Laux, store manager of Dot's Bellbrook Market, said all of the recalled ground-turkey products were removed from Dot's shelves early last week immediately upon store officials learning the recall. The store has had two or three customers who have returned packages of ground turkey for a refund, Laux said. Dot's officials do not know how many packages of ground-turkey products subject to recall were purchased at its stores, the store manager said. At the People's Market, a grocery manager who declined to give his last name, said he had no ground turkey products with the P-963 code right now. Both the USDA and Cargill say there have been no known illnesses reported that have been linked to the products recalled Sept. 11. But the agriculture department also said the strain of Salmonella Heidelberg found in one sample from Cargill is identical to that linked to an outbreak of Salmonellosis that resulted in a much larger Aug. 3 recall of ground turkey products. That recall was linked to an outbreak that resulted in the infection of 79 people in 26 states, including one person who died, according to the USDA. USDA officials recommend cooking ground turkey and other forms of ground poultry to an internal temperature of 165 degrees.