Barber Foods Recalls Stuffed Chicken Products Due To Possible Salmonella Enteritidis Contamination

EDITORS NOTE: This release is being reissued to expand the July 2, 2015 recall to include additional products. Details of this release were also updated to reflect a change in poundage, epidemiological information and distribution area. S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced today. The chicken products were produced between February 17, 2015 and May 20, 2015.

Since the original recall on July 2, 2015, two more case-patients have been identified. The scope of this recall expansion now includes all products associated with contaminated source material. On July 2, 2015, Barber Foods recalled approximately 58,320 pounds of frozen, raw, stuffed chicken items produced on January 29, 2015; February 20, 2015; and April 23, 2015. The following product is subject to recall: 2-lb.

4-oz. cardboard box containing 6 individually pouched pieces of BARBER FOODS PREMIUM ENTREES BREADED-BONELESS RAW STUFFED CHICKEN BREASTS WITH RIB MEAT KIEV with use by/sell by date of April 28, 2016, May 20, 2016 and July 21, 2016 and Lot Code number 0950292102, 0950512101, or 0951132202. The products subject to recall bear the establishment number P-276 inside the USDA mark of inspection.

These products were shipped to retail locations nationwide. FSIS was notified of a cluster of Salmonella Enteritidis illnesses on June 24, 2015.

Working in conjunction with Minnesota State Departments of Health and Agriculture, Wisconsin Department of Health Services, and the Centers for Disease Control and Prevention, FSIS determined that there is a link between the frozen, raw, stuffed chicken products from Barber Foods and this illness cluster.

Based on epidemiological evidence and traceback investigations, six case-patients have been identified in Minnesota and Wisconsin with illness onset dates ranging from April 5, 2015 to June 23, 2015 that link to the specific Barber Foods products. FSIS continues to work with public health partners on this investigation.

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 exposure to the organism. 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. FSIS and the company are concerned that some products may be in consumers' freezers.

Although the products subject to recall may appear to be cooked, these products are in fact uncooked (raw) and should be handled carefully to avoid cross-contamination in the kitchen. Particular attention needs to be paid to safely prepare and cook these raw poultry products to a temperature of 165¯ F checking at the center, the thickest part and the surface of the product.

These frozen, raw, stuffed chicken products were labeled with instructions identifying that the product was raw and included cooking instructions for preparation. Some case-patients reported following the cooking instructions on the label and using a food thermometer to confirm that the recommended temperature was achieved. Therefore, FSIS advises all consumers to treat these products like a raw chicken product.

Hands and any surfaces, including surfaces that may have breading dislodged from the products, should be cleaned after contact with these raw products. Also, keep raw poultry away from other food that will not be cooked. Use one cutting board for raw poultry and a separate one for fresh produce and cooked foods.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. gov/recalls . Consumers with questions can contact the company directly at (844) 564-5555. Media with questions can contact Nick Vehr, Media Relations Spokesperson, at (513) 381-8347. gov . m. m.

(Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. gov/reportproblem . # PRODUCT LABELS. Label images are available in PDF. gov Wash hands with soap water for at least 20 seconds before and after handling raw meat and poultry. Also, wash cutting boards, dishes and utensils with hot, soapy water. Clean spills immediately.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use one cutting board for raw meat, poultry and egg products and a separate one for fresh produce and cooked foods. Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.

The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.

Beef, Pork, Lamb, & Veal (steaks, roasts, chops): 145¯F with a three minute rest time Ground meat: 160¯F Whole poultry, poultry breasts, & ground poultry: 165¯F Fish: 145¯F Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90ß F. Refrigerate cooked meat and poultry within two hours after cooking.

# Related Information: Salmonella Enteritidis Illness Outbreaks Associated with Raw, Frozen, Stuffed Chicken Products, 2015

Product Contamination