July 20, 2018

Tyson Chicken Linked to Salmonella Heidelberg Outbreak

The USDA has announced that Tyson mechanically separated chicken products have been linked to a Salmonella Heidelberg outbreak. The USDA’s Food Safety and Inspection Service (FSIS) was notified of a cluster of Salmonella Heidelberg illnesses in Tennessee on December 12, 2013.

chicken breasts styrofoamThere is a link between the mechanically separated chicken products from Tyson Foods and the illness cluster in a Tennessee correctional facility. Seven patients have been identified at the facility with illness. Two people have been hospitalized. Illness onset dates range from November 29, 2013 to December 5, 2013. An inmate sickened in this outbreak has the right to sue for Salmonella food poisoning.

A recall has been issued. More than 33,000 pounds of forty pound cases of “TYSON MECHANICALLY SEPARATED CHICKEN”, containing four, 10-pound chubs have been recalled. The products are shipped for institutional use only. The product is not available for consumer purchase in retail stores. The product was produced on October 11, 2013. The products have the establishment number “P-13556” inside the USDA mark of inspection. The case code is 2843SDL1412 – 18.

Consumption of food contaminated with Salmonella can cause salmonellosis. Symptoms include 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, but some people can have diarrhea so severe hospitalization is required.

Always cook raw meat to a safe internal temperature. Chicken should be cooked to 165° F and tested with a food thermometer. Avoid cross-contamination of raw meats with uncooked foods. Always wash your hands after using the bathroom, after changing diapers, and before eating or preparing food. Refrigerate raw meat and poultry within two hours of purchase and within two hours of cooking.

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