Updates below
WASHINGTON – The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns that illness caused by strains of Salmonella Heidelberg are associated with raw chicken products produced by Foster Farms at three facilities in California.
Investigation
At this point in the investigation, FSIS 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:
- “P6137”
- “P6137A”
- “P7632”
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 investigations indicate that 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. The Centers for Disease Control and Prevention (CDC) is partnering with state health departments to monitor the outbreak while FSIS continues its investigation.
Food safety
FSIS reminds consumers to properly handle raw poultry in a manner to prevent contamination from spreading to other foods and food contact surfaces.
FSIS 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 °F internal temperature, consumers should be aware that actual time may vary depending on the cooking method and the temperature of the product.
All poultry products should be cooked to a safe minimum internal temperature of 165° F 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.
Salmonella
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.
Updates:
- According to NBC News, the U.S. Department of Agriculture is threatening to shut down three Foster Farms chicken plants after nearly 300 people in 17 states fell ill with salmonella.
- CBS News reports that the USDA said Wednesday that Foster Farms has until Thursday to tell the department how it [the company] will fix the problem.
- In a statement released Wednesday, Foster Farms President Ron Foster said the company is cooperating with the USDA.
- No meat has currently been recalled as of Oct. 10.
- Philly.com reports that 42 percent of those stricken with this strain of Salmonella have required hospitalization, due to an antibiotic resistant strain of the bacteria.
- According to Food Safety News, the government shutdown hasn’t impeded the CDC’s investigation into the outbreak.
- CBS News reports that the USDA will not close the plants involved with the outbreak.
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