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[waybomb]

WASHINGTON, July 1, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns about illnesses caused by Salmonella that may be associated with raw, frozen, breaded and pre-browned, stuffed chicken products. These items may be labeled "chicken cordon bleu" or "chicken Kiev".
FSIS was notified of, and is investigating with the State of Minnesota, a Salmonella Enteritidis illness cluster on June 23, 2015. FSIS suspects that there is a link between the frozen, raw, breaded and pre-browned stuffed chicken products and this illness cluster based on information gathered in conjunction with the State of Minnesota Departments of Health and Agriculture. Using epidemiological evidence, case-patients have been identified in Minnesota with illness onset dates ranging from May 9, 2015 to June 8, 2015.
Additionally, on June 24, 2015, FSIS was notified of, and is investigating with the State of Minnesota, a second, separate Salmonella Enteritidis illness cluster with another strain. FSIS suspects that there is a link between the frozen, raw, breaded and pre-browned stuffed chicken products and this illness cluster based on information gathered in conjunction with the State of Minnesota Departments of Health and Agriculture. Using epidemiological evidence, case-patients have been identified in Minnesota with illness onset dates ranging from April 5, 2015 to June 8, 2015.
The products the illnesses may be associated with appear to be ready-to-eat, but are in fact raw and need to be fully cooked before consumption. Frozen, raw, breaded and pre-browned stuffed chicken products covered by this alert and similar products, may be stuffed or filled, breaded or browned.
These investigations are ongoing. FSIS continues to work with the State of Minnesota Departments of Health and Agriculture on both of these investigations and will provide updated information as it becomes available.
Many of these stuffed chicken products were labeled with instructions identifying that the product was uncooked (raw) and did include cooking instructions for preparation. Some case-patients reported following these cooking instructions and using a food thermometer to confirm that the recommended temperature was achieved. Thus, FSIS advises all consumers that particular attention needs to be taken to safely prepare and cook these raw poultry products to a temperature of 165° F. The only way to confirm that raw poultry products are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ. Additionally, 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.
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.

 

[waybomb]

WASHINGTON, July 2, 2015 – Barber Foods, a Portland, Maine establishment, is recalling approximately 58,320 pounds of frozen, raw stuffed chicken product that may be contaminated withSalmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The Chicken Kiev item was produced on January 29, 2015; February 20, 2015; and April 23, 2015. The following product is subject to recall: [View Label (PDF only)]

• 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 product subject to recall bears the establishment number “P-276” inside the USDA mark of inspection. This product was shipped to Sam’s Club retail stores in Illinois, Minnesota and Wisconsin. The product subject to recall has not been available for retail sales since June 26, 2015; however, FSIS suspects that consumers may have this item in their freezers.
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, FSIS determined that there is a link between the Chicken Kiev product from Barber Foods and this illness cluster. Based on epidemiological evidence and traceback investigations, four case-patients have been identified in Minnesota with illness onset dates ranging from April 5, 2015 to June 8, 2015 that link to the specific Barber Foods product. FSIS continues to work with the Minnesota Departments of Health and Agriculture as well as the Centers for Disease Control and Prevention 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 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.
This frozen, raw, stuffed chicken product was 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 this product like a raw chicken product. Hands and any surfaces, including surfaces that may have breading dislodged from the product, should be cleaned after contact with this raw product. 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 theircustomers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers with questions can contact the company directly at (844) 564-5555. Media with questions can contact Laura Phillips, Media Relations Spokesperson, at (513) 381-8347.

 

[waybomb]

WASHINGTON, July 12, 2015 – Barber Foods, a Portland, Maine establishment, is recalling approximately 1,707,494 pounds of frozen, raw stuffed chicken products that may be contaminated with Salmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The chicken products were produced between February 17, 2015 and May 20, 2015. To view a full list of products recalled as part of this expansion, please click here (XLS). [View Labels]
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 and Canada.
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 theircustomers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.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.

 

[Cooksie]

I didn't read all of the three posts, but I keep seeing Barber Foods. It makes me wonder how many...Ooops, we have to recall this...these companies are allowed before being seriously fined or even shut down.

 

[waybomb]

The opposing view on this is that had the consumer cooked the product properly, the salmonella would not have survived.

All living animals that have been slaughtered can have pathogens present. Just like lettuce, peanut butter, any other vegetable, fruit or food (all have had major recalls for pathogens). The good thing about meat - it is consumed cooked, generally. Cook it to lethality, and no chance of sickness is present.

So do we shut down factories because people can't seem to cook their raw food properly?

There won't be much food left to buy fairly soon.

 

[ChowderMan]

I didn't read all of the three posts, but I keep seeing Barber Foods. It makes me wonder how many...Ooops, we have to recall this...these companies are allowed before being seriously fined or even shut down.

the short answer is: never.

crank up the old grey cells and recall the last biggie egg salmonella issue.

a dude owning the company had so many violations for so many years, repeated repeated repeated. lied cheated deceived inspectors etc and so on. for years, repeatedly, like again and again.

he was prohibited from owning any _more_ egg houses. so he set up his relatives and buddies as straw buyers - he paid, they "owned" the additional companies, he ran them. this all came out in the investigation.

here's how it turned out - bunch of dead people, culprits got 90 days:

http://barfblog.com/2015/07/stroke-...ager-avoids-jail-in-2010-salmonella-outbreak/

and they are still in business.

we don't need more laws. we need judges that actually impose meaningful punishment suiting the crime. it's the old "guns don't kill people, people kill people, and judges simply release these people to do it again."

same situation: the latest on the whacked out kid who killed nine people - he should not have passed the background check. a world's finest civil servant knew there was a problem but approved it anyway because it had to be done in three days and could not be bothered to raise an issue with anyone up the chain.

more laws are not going to stop this kind of thing. we need judges that will terminate these kind of world class civil servants / behaviors immediately and for example refuse the "union" demands they should be "protected"

the "catch and release" criminal system is not working out so well.

 

[Cooksie]

The opposing view on this is that had the consumer cooked the product properly, the salmonella would not have survived.

All living animals that have been slaughtered can have pathogens present. Just like lettuce, peanut butter, any other vegetable, fruit or food (all have had major recalls for pathogens). The good thing about meat - it is consumed cooked, generally. Cook it to lethality, and no chance of sickness is present.

So do we shut down factories because people can't seem to cook their raw food properly?

There won't be much food left to buy fairly soon.

Nooo, I need my meat! I'm sure you're right. You're obviously very knowledgeable on the subject, and I'm not.

What sticks in my mind is that if the product is just fine and will be perfectly safe when cooked, and is labeled with proper cooking instructions, why do the producers of the products do the recall? Why don't they just stand behind their product and say...there's nothing wrong with it.

I'm sure there is a bunch of hoopla involved in recalls that I know nothing about. They may be forced to recall for all I know.

I'm just a consumer who sees a company with a lot of recalls, and I start thinking something is wrong with their methods/products/whatever.

I don't think I'll ever eat Blue Bell Ice Cream again.

 

[waybomb]

Short answer - USDA anqd FDA have to show they are "effective" so they force a recall.
#2 answer - Lawyers.

Cook your food. The instructions are there. Follow them. Millions and millions of pounds of hamburger meat recalled over the last couple of decades BECAUSE people like them red and juicy.

The reality is even though millions and millions have been recalled, most was consumed before anybody knew there was an issue. So if everybody ate 1/2 pound of burger, then there should have been double the number of recalled pounds in people sickened, hospitalized, dead, but no, they cooked their food.

Blue Bell - I am really curious to find out what really happened. The milk is pasteurized. So the contamination had to be post pasteurization. Could have been faulty valve design, faulty pump installation, or just about anything, but common to all their factories.
Whatever it was, they should have know better. They are at fault. Poor engineering. Or poor QA. Or lax procedure oversight. Or who knows.