Pennsylvania Firm Recalls Chicken Products Due to Staphylococcal Enterotoxin Contamination

Recall date

October 25, 2014

Source

U.S. Department of Agriculture (USDA FSIS)

Recall number

074-2014

FDA classification

Class I

Why it was recalled

Product Contamination

Class I is the FDA’s most serious recall level: there is a reasonable probability that using this product will cause serious harm or death.

What was recalled

WASHINGTON, Oct. 25, 2014 Murry's Inc., a Lebanon, Pa. establishment, is recalling approximately 31,689 pounds of gluten free breaded chicken products that may be contaminated with Staphylococcal enterotoxin, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. The products have a best by date of August 9, 2015. The following products are subject to recall: [ View Label (PDF Only)] 12-oz. boxes of iBell & Evans Gluten Free Breaded Chicken Breast Nuggets.” 10.5-oz. boxes of iBell & Evans Gluten Free Breaded Chicken Breast.” The products subject to recall bear the establishment number iP-516” inside the USDA mark of inspection. These products were shipped to retail locations nationwide. The problem was discovered by the Colorado Department of Agriculture during a retail surveillance and sampling program funded by the USDA at a Federal Emergency Response Network lab. After being notified of the positive test result, FSIS conducted traceback activities. Staphylococcal food poisoning is a gastrointestinal illness. It is caused by eating foods contaminated with toxin-producing Staphylococcus aureus . Staphylococcus aureus is a common bacterium found on the skin and in the noses of healthy people and animals. Staphylococcus aureus can produce seven different toxins that are frequently responsible for food poisoning. Staphylococcal enterotoxins are fast acting, sometimes causing illness in as little as 30 minutes. Symptoms usually develop within one to six hours after eating contaminated food. Patients typically experience several of the following: nausea, vomiting, stomach cramps, and diarrhea. The illness is usually mild and most patients recover after one to three days. To prevent Staphylococcal contamination, keep kitchens and food-serving areas clean and sanitized. Keep hot foods hot (over 140°F) and cold foods cold (40°F or under). Make sure to wash hands and under fingernails vigorously with soap and water before handling a…