Foster Farm is recalling an undetermined amount of chicken products that may be contaminated with a particular strain of Salmonella Heidelberg, the U.S. Department of Agriculture’s Food Safety and Inspection Service has announced.
Foster Farms was asked by the FSIS to conduct this recall because this product is known to be associated with a specific illness.
FSIS was notified by the Centers for Disease Control and Prevention of a Salmonella Heidelberg illness on June 23, 2014, associated with the consumption of a boneless skinless chicken breast product. This illness is part of an ongoing outbreak being monitored and investigated by FSIS and CDC. Working in conjunction with CDC, FSIS determined that there is a link between boneless skinless chicken breast products from Foster Farms and this illness. Based on FSIS’ epidemiological and trace back investigations, one case-patient has been identified in California with an illness onset date of May 5, 2014.
The recalled product includes fresh and frozen chicken products sold by retailers under Foster Farms or private label brand names, with varying “use or freeze by” dates ranging from March 16 through March 31, 2014 and Aug. 29, 2015 through Sept. 2, 2015, and frozen Sunland Chicken products with “best by” dates from March 7 through March 11, 2015 and Aug. 29, 2015 through Sept. 2, 2015.
Consumers will only be able to locate the dates on fresh product retail packaging. Other dates can be found on bulk master cases of the products by the retailers themselves. The products subject to recall bear the establishment number “P6137,” P6137A” or “P7632” inside the USDA mark of inspection.
The chicken products were produced from March 7 through March 13, 2014.
These products were shipped to Costco, Foodmaxx, Kroger, Safeway and other retail stores and distribution centers in California and across the west, Midwest and Hawaii. The list of products subject to recall can be accessed here.
FSIS and the company want the public to be aware that the products are most likely no longer available for purchase, but may be in consumers’ freezers.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.
Consumers are reminded to properly handle raw poultry in a manner to prevent contamination from spreading to other foods and food contact surfaces.
FSIS further reminds consumers of the critical importance of following package cooking instructions for frozen or fresh chicken products and general food safety guidelines when handling and preparing any raw meat or poultry. In particular, while cooking instructions may give a specific number of minutes of cooking for each side of the product in order to attain an 165 °F internal temperature, consumers should be aware that actual time may vary depending on the cooking method (broiling, frying or grilling) and the temperature of the product (chilled versus frozen), so it is important that the final temperature of 165 °F must be reached for safety. Do not rely on the cooking time for each side of the product, but use a food thermometer.