Barber
Foods expanded a recall to include more than 1.7m pounds of frozen, raw stuffed
chicken products
Two
outbreaks of Salmonella linked to
raw, frozen, breaded and pre-browned stuffed chicken entrees have sickened
seven people, according to the US Centers for Disease Control and Prevention
(CDC). In the first outbreak, four people infected with a strain of Salmonella Enteritidis from Minnesota.
Two of these have been hospitalized and illness dates range from April 5 to
June 8.
Epidemiologic
and traceback evidence linked these illnesses to eating Barber Foods brand
Chicken Kiev raw stuffed chicken breast. Expanded recall Barber Foods expanded a
recall to include more than 1.7m pounds of frozen, raw stuffed chicken
products, said the US Department of Agriculture’s Food Safety and Inspection
Service (USDA-FSIS).
On July 2,
Barber Foods recalled 58,320 pounds of products made on January 29; February 20, and April 23 at its
Portland facility. The expanded recall on July 12 includes all production
associated with a specific whole muscle raw material. Chicken products produced
between February 17 and May 20, 2015.
Products subject to the recall have
establishment number “P276” inside the USDA mark of inspection. They were sent
to retail locations nationwide and Canada.
CDC advice
on raw frozen entrees. CDC is working collaboratively with the USDA to modify some
production practices including, but not limited to, additional levels of
microbiological analysis and additional control procedures to reduce Salmonella in both incoming and outgoing
raw stuffed chicken breast products,” said Barber Foods. Approximately one out
of every four chickens processed contains Salmonella,
so the recalled product is no different from the billions of pounds of chicken
sold in the US each year.
By safely
preparing and cooking raw poultry in an oven so that the internal temperature
reaches 74ºC, consumers will kill any harmful bacteria.
Some case patients reported following cooking
instructions on the label and using a food thermometer to confirm the
recommended temperature was achieved, said USDA-FSIS.
Second
outbreak in the other outbreak, three people have a different strain of Salmonella Enteritidis from Minnesota.
Two of these have been hospitalized and illness dates range from May 9 to June
8.
The two
strains represent the most common Salmonella
Enteritidis strains in the PulseNet database. The Minnesota Department of
Health (MDH) and the Minnesota Department of Agriculture (MDA) investigation
found that illnesses occurred after people had eaten Antioch Farms brand Cordon
Bleu raw stuffed chicken breast.
Source: http://www.phac-aspc.gc.ca/fs-sa/phn-asp/2015/salm-0628-eng.php
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