April 25, 2018

Costco Recalls More Foster Farms Chicken For Salmonella

A Costco chicken recall for Salmonella has been expanded. The store on El Camino Real in San Francisco is recalling an additional 14,093 rotisserie chicken products that may be contaminated with a strain of Salmonella linked to a multi-state outbreak, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. These recalled products are in addition to the 9,043 rotisserie chicken products  that were recalled on Oct. 12.

Recall SignageThe products under recall are: 13,455 “Kirkland Signature Foster Farms” rotisserie chickens and 638 total units of “Kirkland Farm” rotisserie chicken soup, rotisserie chicken leg quarters, and rotisserie chicken salad.

The problem was discovered through a follow up investigation to the previous recall. The newly recalled products were sold at the store between Sept. 24 and Oct. 15, 2013.

 

The Oct. 12 recall was issued after reports of Salmonella Heidelberg illnesses were associated with the consumption of rotisserie chicken products prepared in and purchased at the Costco El Camino Real store. The genetic fingerprint of the Salmonella found in Costco customers who had eaten the rotisserie chicken is a match to a rare strain associated with an outbreak that has sickened 317 people in 20 states many of whom have Salmonella infections that are multi-drug resistant.

Salmonella infections can be life-threatening, especially for infants, pregnant women, seniors and those with HIV or who undergoing chemotherapy. Symptoms, which usually develop within six to 72 hours of exposure, include: diarrhea, abdominal cramps and fever. These symptoms can last up to seven days.

Outbreak investigators suspect the problem stemmed from cross-contamination after the cooking process in the preparation area. The investigation, which includes FSIS, the Centers for Disease Control (CDC) and the California Department of Health, continues.

FSIS reminds consumers to handle raw poultry in a manner that prevent contamination from spreading to other foods and food contact surfaces. For example, cutting boards, dishes and utensils used for raw poultry should not be used to serve cooked poultry unless they have been washed with soap and water. FSIS also reminds consumers that using a meat thermometer is the only way to tell if chicken has been cooked properly.  Poultry should be cooked to an internal temperature of 165˚ F.

 

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