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• The Boston Globe reports that BJ’s Wholesale Club shareholders have approved a $2.8 billion deal that will allow private equity firms Leonard Green & Partners and CVC Capital Partners to acquire the company and take it private.

The deal is now expected to close at the end of the month.

• Cargill Inc. has announced a voluntary recall of 185,000 pounds of ground turkey, which comes on top of last month’s recall of 36 million pounds of the same product.

The move, according to the story, “comes in the wake of one of the largest meat recalls in U.S. history: As of mid-August, health officials had linked a strain of salmonella found in contaminated turkey products to 111 people falling ill in 31 states and at least one death in California. That recalled meat, which included fresh and frozen ground turkey, was produced at Cargill's processing plant in Springdale, Ark.”

Health officials say that “the turkey being recalled might contain Salmonella Heidelberg, a strain that is resistant to most commonly prescribed antibiotics.”

• The Los Angeles Times reports that Kroger Co. “said its second-quarter profit and sales rose, but the nation's largest grocery store operator said shoppers are feeling bleaker about the economy ... Kroger said customers are shopping more often, but buying fewer items per trip and also buying more store brands that are usually priced lower than national brands. With national unemployment of 9.1% and a volatile stock market, higher prices make shoppers wary. Kroger said product costs rose 5.2% in the quarter — seen most in seafood, meat and produce.”

The Cincinnati Business Courier reports that Kroger’s private brand sales represent 27 percent of grocery department sales, up from 26 percent a year ago.

Kroger’s Q2 net income rose 7.3 percent to $280.8 million, up from $261.6 million a year earlier. Revenue increased 11.5 percent to $20.9 billion.

• The Boston Globe reports that Supervalu-owned Shaw’s Supermarkets has launched its new sustainable seafood program and “is now featuring fresh sustainable seafood as part of a partnership with the Marine Stewardship Council, one of the top certification and eco-friendly labeling programs for sustainable seafood, and the Gulf of Maine Research Institute, a nonprofit marine science center.”
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