Tyson Recalls Institutional Chicken Chub Packs
Springdale, Arkansas, USA-headquartered Tyson Foods, Inc. is voluntarily recalling approximately 33,840 pounds of uncooked mechanically separated chicken in 10-pound chubs sold for institutional use only. The product, packed at the company’s Sedalia, Missouri plant exclusively for and distributed to a small number of customers, was not available to the general public and is not sold in retail stores or restaurants.
A sample of the chicken analyzed by the Tennessee Department of Health was found to contain Salmonella Heidelberg. Seven confirmed illnesses that occurred in early December are potentially linked to the product. According to United States Department of Agriculture (USDA), some people who consumed entrees prepared with the product at a prison became ill.
Approximately 846 cases of the product were produced on October 11, 2013. Each 10-pound chub pack bears the establishment code P-13556 and code date 2843SDL1412-18. Product cases may be identified by code 17433-928 which is chicken on the exterior label.
Tyson Foods shipped the affected product to institutional customers with distribution centers in the following states: California, Florida, Indiana, Kansas, Nevada, New Jersey, Ohio and Wisconsin.
According to the USDA’s Food Safety Inspection Service (FSIS), consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial food borne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated product. The illness usually lasts four to seven days. Most people recover without treatment. In some cases, however, the diarrhea may be so severe that persons stricken require hospitalization. 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 advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume poultry products that has been cooked to a temperature of 165 °F. The only way to confirm that poultry products are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.
Consumers with questions may call Tyson’s consumer relations department at 866-886-8456.