USDA announces chicken recall

WASHINGTON, DC -Concerns about salmonella are prompting a recall of chicken products.

Aspen Foods is recalling almost two million pounds of frozen, raw, stuffed and breaded chicken product that may be contaminated with Salmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Friday.
Aspen Chicken recalled products list

The frozen, raw, stuffed and breaded chicken items were produced between April 15, 2015 and July 10, 2015 with “best if used by” dates between July 14, 2016 and October 10, 2016. The brands associated with this recall include:
o Acclaim
o Antioch Farms
o Buckley Farms
o Centrella Signature
o Chestnut Farms
o Family Favorites
o Kirkwood
o Koch Foods
o Market Day
o Oven Cravers
o Rose
o Rosebud Farm
o Roundy’s
o Safeway Kitchens
o Schwan’s
o Shaner’s
o Spartan
o Sysco
The product subject to recall bears the establishment number “P-1358” inside the USDA mark of inspection. This product was shipped to retail stores and food service locations nationwide.

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 product may be in consumers' freezers. Although the product subject to recall may appear to be cooked, this product is 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.
 

 

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