On July 20, 2011, Pilgrim’s Pride Corporation, a Mount Pleasant, Texas company initially issued a recall of ready-to-eat chicken products due to a possible Listeria monocytogenes contamination. Yesterday, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) announced that Pilgrim’s Pride is expanding its recall by an additional 7,072 pounds. The problem
Salmonella and Campylobacter Found on Raw Chicken Sold at Farmers’ Markets
Esther French, Mattea Kramer and Maggie Clark, fellows with News21, a national university reporting project at the University of Maryland, recently conducted an investigation into the safety of poultry sold at certain farmers’ markets in Washington D.C. Their report appeared in today’s issue of the Washington Post. The investigation revealed some unsettling results
Company Recalls Ready-To-Eat Chicken Products for Possible Listeria Contamination
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) issued a press release today announcing that Flying Food Group, LLC, a Lawrenceville, Ga., establishment, is recalling approximately 204 pounds of ready-to-eat chicken wraps and plates that may be contaminated with Listeria monocytogenes.
FSIS became aware of the contamination after it conducted
FSIS Progress Report on Salmonella in Meat and Poultry
In 1996, the USDA’s Food Safety and Inspection Service established the HACCP (hazard analysis and critical control points) rule to verify that establishments have consistent process control for preventing, eliminating, or reducing the contamination of raw meat and poultry products with disease-causing bacteria like Salmonella, E. coli O157:H7, and campylobacter. The rule, in
Unacceptable level of Campylobacter on retail chicken
Trent Rowe reported yesterday on TheLedger.com about the disturbing prevalence of campylobacter on chicken purchased at retail.
Most of the chickens we buy in supermarkets are contaminated with Salmonella and/or Campylobacter bacteria. They make us sick.
Consumer Reports checked 382 chickens from 100 stores around the country and found the bacteria in about two-thirds of
Study Finds Majority of Commercial Chicken Has Bacterial Contamination
Consumer Reports has unveiled the results of a study that provide a frightening look at commercially sold uncooked chicken in the U.S. – two thirds of the chicken tested was positive for either Salmonella, Campylobacter, or both.
The consumer organization tested 382 chickens from 100 different stores in 22 states. Here are a few
Group Issues Safety Alert About Chicken
Consumer Reports has run extensive tests for bacteria and found 83 percent of the chicken tested harbored the kinds of bacteria that are the leading causes of food poisoning.
Leighton Kunkle has nerve damage in his hands and feet from Guillain-Barré syndrome, a side effect of food poisoning caused by the bacteria campylobacter. He
KDHE, USDA alert consumers to safely cook certain kinds of frozen chicken entrees
The Kansas Department of Health and Environment reports that several foodborne illness outbreaks in Minnesota that have been linked with certain types of frozen entrees have prompted the Kansas Department of Health and Environment (KDHE) and the USDA Food Safety Inspection Service (FSIS) to alert consumers of the need to cook these products safely.
The frozen entrees in question contain boneless chicken that may be breaded, stuffed or filled. Because these products are often stuffed or filled with additional ingredients, they may take longer to reach a safe, internal cooking temperature of 165 degrees F than consumers might expect.Continue Reading KDHE, USDA alert consumers to safely cook certain kinds of frozen chicken entrees
FSIS issues public health alert for frozen, stuffed, raw chicken products
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), in collaboration with the state of Minnesota, has recently investigated illnesses associated with a class of frozen entrees that contain raw chicken. These frozen, breaded, boneless chicken products that may also be stuffed or filled and appear browned are raw and must be cooked to a minimum internal temperature of 165 degrees F. Using a food thermometer is the only sure way of knowing your food has reached a high enough temperature to destroy foodborne bacteria.
Because these products are often stuffed or filled with additional ingredients, they may take longer to reach a safe minimum internal temperature of 165 degrees F than chicken breasts that do not contain fillings.Continue Reading FSIS issues public health alert for frozen, stuffed, raw chicken products
Tennessee Firm Recalls Underprocessed Chicken Fillets
Perdue Farms, Inc., a Monterey, Tennessee, establishment, is recalling approximately 20,610 pounds of fully cooked breaded chicken breast fillets due to possible underprocessing, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The following product is subject to recall:
10-pound cases, consisting of two five-pound bags, of fully cooked “PERDUE, BREADED