Chicken products by Foster Farms recalled
Foster Farms 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 Monday, July 7. 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 at www.YavapaiHealth.com. The list will be updated as more information is available.
FSIS, Yavapai County Community Health Services (YCCHS) and the Foster Farms want the public to be aware that the products are most likely no longer available for purchase, but may be in consumers' freezers.
YCCHS reminds consumers to properly handle raw poultry in a manner to prevent contamination from spreading to other foods and food contact surfaces.
YCCHS 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.