40-lb. cases, containing four, 10-lb. chubs of “TYSON MECHANICALLY SEPARATED CHICKEN.”
Check against the official notice below — it lists the full affected range.
Tyson Foods, Inc. recalled approximately 33,840 pounds of mechanically separated chicken products produced on October 11, 2013, because they may be contaminated with Salmonella Heidelberg. The affected products were 40-lb. cases containing four 10-lb. chubs labeled "iTYSON MECHANICALLY SEPARATED CHICKEN" with establishment number "P-13556" and case code 2843SDL1412 18. These products were shipped for institutional use only nationwide and are not sold in retail stores. The recall was prompted after the U.S. Department of Agriculture's Food Safety and Inspection Service linked the products to seven illnesses at a Tennessee correctional facility, with two cases resulting in hospitalization and illness onset dates between November 29 and December 5, 2013.
Salmonella contamination can cause salmonellosis, with symptoms including diarrhea, abdominal cramps, and fever typically appearing within 12 to 72 hours of consuming contaminated food. The illness usually lasts 4 to 7 days, and most people recover without treatment, though severe cases may require hospitalization, particularly in older adults, infants, and people with weakened immune systems. The recall record does not specify a remedy for affected consumers but provides contact information: consumers can call Tyson Foods at 866-886-8456 with recall questions or contact the USDA Meat and Poultry Hotline at 1-888-674-6854 with food safety questions.
Written by software from the official notice below. Not reviewed by a lawyer.
Product Contamination
WASHINGTON, Jan. 10, 2014 Tyson Foods, Inc. a Sedalia, Mo., establishment, is recalling approximately 33,840 pounds of mechanically separated chicken products that may be contaminated with a Salmonella Heidelberg strain, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. The mechanically separated chicken products were produced on Oct. 11, 2013. The following products are subject to recall: 40-lb. cases, containing four, 10-lb. chubs of iTYSON MECHANICALLY SEPARATED CHICKEN.” The products subject to recall bear the establishment number iP-13556” inside the USDA mark of inspection with case code 2843SDL1412 18. These products were shipped for institutional use only, nationwide. The product is not available for consumer purchase in retail stores. FSIS was notified of a Salmonella Heidelberg cluster of illnesses on Dec. 12, 2013. Working in conjunction with the Tennessee Department of Health (TDH), FSIS determined that there is a link between the mechanically separated chicken products from Tyson Foods and the illness cluster in a Tennessee correctional facility. Based on epidemiological and traceback investigations, seven case-patients at the facility have been identified with illnesses, with two resulting in hospitalization. Illness onset dates range from Nov. 29, 2013 to Dec. 5, 2013. FSIS continues to work with TDH on this investigation and will provide updated information as it becomes available. Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider. FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume poultry products that has been cooked to a temperature of 165 °F. The only way to confirm that poultry products are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ . Consumers with questions about the recall should contact Tyson Foods' consumer relations department at 866-886-8456. Media with questions should contact Worth Sparkman, Tyson Foods' public relations manager, at 479-290-6358. Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.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 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem . PREPARING PRODUCT FOR SAFE CONSUMPTION USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills. Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods. Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria. The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature. Fish: 145°F Beef, pork, lamb chops/steaks/roasts: 145°F with a three minute rest time ground meat: 160°F poultry: 165°F hot dogs: 160°F or steaming hot Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking.
Official record: USDA Food Safety and Inspection Service ↗
Republished from the official source above; details can change — the source record controls.