Ohio Firm Recalls Frozen Chicken Products Due to Mislabeling
From the update provided by USDA, the frozen chicken products being recalled for mislabeling, were not distributed in Indiana. Our neighboring state Michigan did receive some of the recalled products. Information is being provided in case of consumer inquires. Undercooked chicken could have been served to consumers as a result of this error.
Class 1; Frozen chicken products; No action is ecommended.
CLASS I RECALL Congressional and Public Affairs
HEALTH RISK: HIGH
Laura Reiser (202) 720-9113
WASHINGTON, March 29, 2008 – Koch Foods, a Fairfield, Ohio, establishment, is recalling approximately 1,420 pounds of frozen chicken breast products because they were packaged with the incorrect label. The frozen, pre-browned, raw products were labeled as “precooked” and therefore do not provide proper preparation instructions. These raw products may appear fully cooked.
The following product is subject to recall:
- 10-pound cases of “Koch Foods Fully Cooked Breaded Chicken Breast Fillet with Rib Meat” containing two 5-pound bags. Each case bears the establishment number “P-20795” inside the USDA mark of inspection, a production code of “24837-2”, a date code of “B03982” and as well as a product code of “86861” printed on the label.
The frozen chicken products were produced on Feb. 8, 2008, and were shipped to distribution centers in Connecticut, Maine, Massachusetts, Michigan, Pennsylvania and Tennessee, intended for use by food service institutions.
The problem was discovered by the company. FSIS has received no reports of illness due to consumption of these products. Anyone concerned about an illness should contact a physician.
Media with questions about the recall should contact company Chief Financial Officer Mark Kaminsky at (847) 384-5940. Consumers with questions about the recall should contact company Vice President of Sales John Marler at (601) 732-3056.
FSIS is reminding consumers that all poultry products should be cooked to a safe minimum internal temperature of 165º Fahrenheit as determined by a food thermometer. Using a food thermometer is the only way to know that 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 manifestations 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 FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-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.