FRESNO, Calif. (AP) — The first product recall has been issued for a California chicken producer since it was linked to an outbreak of an antibiotic-resistant strain of salmonella that has been making people sick for more than a year.
The U.S. Department of Food and Agriculture said Thursday night it has found evidence directly linking Foster Farms boneless-skinless chicken breast to a case of Salmonella Heidelberg.
As a result, Foster Farms issued a recall for 170 different chicken products (PDF) that came from its Fresno facilities in March.
Foster Farms says the products have “use or freeze by” dates from March 21 to March 29 and have been distributed to California, Hawaii, Washington, Arizona, Nevada, Idaho, Utah, Oregon and Alaska.
The products subject to recall bear the establishment number “P6137,” P6137A” or “P7632” inside the USDA mark of inspection.
These products were shipped to Costco, Foodmaxx, Kroger, Safeway and other retail stores.
The total amount of chicken involved was not immediately announced.
The salmonella Heidelberg outbreak has led to more than 500 illnesses in 27 states, but no deaths.
PREPARING PRODUCT FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit www.fsis.usda.gov
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products 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 thermometer to measure the internal temperature.
- Fish: 145 °F
- Beef, pork, lamb chops/steaks/roasts: 145 °F with a 3-minute rest time
- ground meat: 160 °F
- poultry: 165 °F
- hot dogs: 160 °F or steaming hot
Refrigerate raw meat and poultry within 2 hours after purchase or 1 hour if temperatures exceed 90 ºF. Refrigerate cooked meat and poultry within 2 hours after cooking.