Public health alert for chicken products produced at three Foster Farms facilities
Oct. 8, 2013 — The U.S. Department of Agriculture's Food Safety and Inspection Service is issuing a public health alert due to concerns illness caused by strains of Salmonella Heidelberg are associated with raw chicken products produced by Foster Farms at three facilities in California.
At this point in the investigation, Food Safety and Inspection Service is unable to link the illnesses to a specific product and a specific production period. Raw products from the facilities in question bear one of the establishment numbers inside a USDA mark of inspection or elsewhere on the package:
The products were mainly distributed to retail outlets in California, Oregon and Washington State.
This public health alert is being issued after an estimated 278 illnesses were recently reported in 18 states, predominantly in California. The outbreak is continuing. The investigations indicate consumption of Foster Farms brand chicken and other brand chicken produced at Foster Farms plants are the likely source of this outbreak of Salmonella Heidelberg infections. Illnesses were linked to Foster Farms brand chicken through epidemiologic, laboratory and traceback investigations conducted by local, state and federal officials. The Centers for Disease Control and Prevention is partnering with state health departments to monitor the outbreak while Food Safety and Inspection Service continues its investigation.
The investigation is ongoing and Food Safety and Inspection Service is prepared to take additional actions or expand the investigation based on new evidence.
Food Safety and Inspection Service reminds consumers to properly handle raw poultry in a manner to prevent contamination from spreading to other foods and food contact surfaces.
Food Safety and Inspection Service 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 165 degrees Fahrenheit internal temperature, consumers should be aware 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 the final temperature of 165 degrees Fahrenheit must be reached for safety.
Do not rely on the cooking time for each side of the product, but use a food thermometer. All poultry products should be cooked to a safe minimum internal temperature of 165 degrees Fahrenheit as determined by a food thermometer. Using a food thermometer is the only way to know food has reached a high enough temperature to destroy foodborne bacteria.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life threatening, especially to those with weak immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy. The most common symptoms of salmonellosis are diarrhea, abdominal cramps and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.
Consumers with food safety questions can "Ask Karen," the Food Safety and Inspection Service virtual representative available 24 hours a day at AskKaren.gov.
The toll-free USDA Meat and Poultry Hotline (888) MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
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