If You Have These Specific Foster Farm Chicken Products (From March) In Your Freezer, They're Now Recalled, May Contain <i>Salmonella Heidelberg</i>; See Details Here

(July 12, 2014, 8:45 p.m.) -- USDA's FSIS release on the story below has been UPDATED "to further clarify and correct "Use or Freeze by" and "Best by" date ranges, as well as to provide an updated product list. The product list remains the same and the recall is not expanded."

Please view the UPDATED release can be viewed at at this link.

(July 5, 2014) -- Although the chicken products may no longer be available for purchase, a federal agency says it requested, and Foster Farms has voluntarily agreed, to recall some products produced between March 7-13 with "use of freeze by" dates from March 16-31) that may be in people's freezers and may be contaminated with Salmonella Heidelberg.

Foster Farms branded chicken currently in stores in not involved in the recall. The uncooked chicken products (details below) were shipped to Costco, Kroger, Safeway and other retail outlets in CA and elsewhere. Some frozen "Sunland Chicken" products with "best by" dates of March 7-11, 2015 are also being recalled.

FSIS says it was first notified by the Centers for Disease Control and Prevention (CDC) of a Salmonella Heidelberg illness on June 23, 2014, associated with the consumption of a boneless skinless chicken breast product...and one person in CA was identified with an illness onset date of May 5, 2014.

The list of products subject to recall can be accessed here," says USDA FSIS. The agency's release can be viewed in full at this link.

"FSIS requested Foster Farms conduct this recall because this product is known to be associated with a specific illness," the USDA FSIS release said. On its company website, Foster Farms says the recall is "voluntary" (for company release on the recall, click here)

The USDA FSIS action is a "Class 1" recall, meaning the agency believes "this is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death."

The USDA FSIS release [extended text below] says "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 eating the contaminated product. 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."

Foster Farms says in a company release: "Only products made in California within this specific March timeframe and with plant codes of P-6137, P-6137A and P-7632 are involved. Fresh Foster Farms branded chicken products in grocery stores today are not involved. Individually frozen bags of chicken sold at retail are not involved."

"Consumers are advised to discard or return affected product to the place of purchase," Foster Farms says. The company adds, "Foster Farms regrets any illness associated with its products." The company release can be viewed here.

FSIS includes a generic advisory applicable to cooking all raw chicken products that "while cooking instructions may give a specific number of minutes of cooking for each side of the product in order to attain an 165 °F internal temperature, consumers should be aware that actual time may vary depending on the cooking method (broiling, frying or grilling) and the temperature of the product (chilled versus frozen), so it is important that the final temperature of 165 °F must be reached for safety. Do not rely on the cooking time for each side of the product, but use a food thermometer."

Salient portions of USDA's release follow:

[USDA July 4 release text] Foster Farms, a Livingston, Calif., based establishment, is recalling an undetermined amount of chicken products that may be contaminated with a particular strain of Salmonella Heidelberg, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. FSIS requested Foster Farms conduct this recall because this product is known to be associated with a specific illness.
The recalled product includes fresh chicken products sold by retailers under Foster Farms or private label brand names, with varying "use or freeze by"dates ranging from March 16 through March 31, 2014, and frozen Sunland Chicken products with "best by" dates from March 7 through March 11, 2015. The products subject to recall bear the establishment number P6137, P6137A or P7632 inside the USDA mark of inspection. The chicken products were produced from March 7 through March 13, 2014. These products were shipped to Costco, Foodmaxx, Kroger, Safeway and other retail stores and distribution centers in Alaska, Arizona, California, Hawaii, Idaho, Kansas, Nevada, Oklahoma, Oregon, Utah and Washington. The list of products subject to recall can be accessed here. We will continue to update the list as more information is available. FSIS and the company want the public to be aware that the products are most likely no longer available for purchase, but may be in consumers' freezers.
FSIS was notified by the Centers for Disease Control and Prevention (CDC) of a Salmonella Heidelberg illness on June 23, 2014, associated with the consumption of a boneless skinless chicken breast product. Working in conjunction with CDC, FSIS determined that there is a link between boneless skinless chicken breast products from Foster Farms and this illness. Based on FSIS' epidemiological and traceback investigations, one case-patient has been identified in California with an illness onset date of May 5, 2014.
This illness is part of an ongoing outbreak being monitored and investigated by FSIS and CDC. Until this point, there had been no direct evidence that linked the illnesses associated with this outbreak to a specific product or production lot. Evidence that is required for a recall includes obtaining case-patient product that tests positive for the same particular strain of Salmonella that caused the illness, packaging on product that clearly links the product to a specific facility and a specific production date, and records documenting the shipment and distribution of the product from purchase point of the case-patient to the originating facility. Additional information about the illness outbreak may be found on CDC's website at www.cdc.gov. FSIS continues to work with CDC on this investigation and provides updated information as it becomes available.
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 eating the contaminated product. 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 reminds consumers to properly handle raw poultry in a manner to prevent contamination from spreading to other foods and food contact surfaces.
FSIS further reminds consumers of the critical importance of following package cooking instructions for frozen or fresh chicken products and general food safety guidelines when handling and preparing any raw meat or poultry. In particular, while cooking instructions may give a specific number of minutes of cooking for each side of the product in order to attain an 165 °F internal temperature, consumers should be aware that actual time may vary depending on the cooking method (broiling, frying or grilling) and the temperature of the product (chilled versus frozen), so it is important that the final temperature of 165 °F must be reached for safety. Do not rely on the cooking time for each side of the product, but use a food thermometer.
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. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.