Portland-based Barber Foods is recalling over 1.7 million chicken products which might be contaminated with Salmonella. This is the equivalent of 1,707,494 pounds of chicken. The announcement was made on July 12 by the Food Safety and Inspection Service (US Department of Agriculture).
The recalled products contain raw, frozen stuffed chicken. They were produced between February 17, 2015 and May 20, 2015 and were sold across US and Canada. The sell by/ use by dates on the recalled products were April 28, May 20, July 21, 2016. The Lot Code numbers were 0950512101, 0950292102 and 0951132202.The products removed from the shelves include Chicken Broccoli Cheese, Chicken Kiev, Chicken Tenders and Chicken Cordon Bleu.
This is actually an expansion of another recall which took place on July 2 when 58.000 pounds of chicken were recalled. The products were removed from the shelves after six cases of infection were reported in Wisconsin and Minnesota. On July 2 Barber Foods recalled those items produced on January 29, February 20 and April 23, 2015.
On June 25, 2015 FSIS (the Food Safety and Inspection Service) was notified about a series of Salmonella infections. FSIS collaborated with CDC (the Unite States Centers for Disease Control and Prevention), Wisconsin Department of Health Services and Minnesota State Departments of Health and Agriculture and managed to find out that there is a connection between the illness cluster and the frozen, raw stuffed chicken produced by Barber Foods. After the initial recall from July 2 two more cases were reported.
Contamination with Salmonella triggers salmonellosis, which is the most often-met bacterial foodborne illness. The symptoms usually include fever, diarrhea and abdominal cramps and they appear between 12 and 72 hours after the infection. Salmonellosis usually lasts between four and seven days and in most cases recovery is possible without treatment. But sometimes the situation is so severe that the patients might night hospitalization and the infection can even be fatal. Among the ones who are more sensitive there are younger and older people and people who have a weak immune system.
A recent report issued by CDC has also warned that the increased number of salmonella outbreaks could also be caused by the fact that people who own live poultry cuddle and kiss the animals. They recommend people to wash their hands thoroughly after they interact with chicken and also to handle raw chicken meat with care. Salmonella should be killed if the meat is cooked well at the temperature of 65 degrees Fahrenheit.
Image Source: i5.walmartimages.com