|
|
|
|
|
|
|
|
California Firm Recalls BBQ Chicken Salads for Possible Listeria Monocytogenes Contamination |
|
|
Recall Release |
CLASS I RECALL |
FSIS-RC-047-2012 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
Atiya Khan
(202) 720-9113
WASHINGTON, July 27, 2012 – Huxtable's Kitchen, a Vernon, Calif. establishment, is
recalling approximately 5,610 pounds of barbeque chicken salads. The salads contain diced onions that are the
subject of a Food and Drug Administration (FDA) recall
due to possible Listeria monocytogenes contamination, the U.S. Department of Agriculture's Food Safety
and Inspection Service (FSIS) announced today.
The product subject to recall is: [View Label]
- 14.5-oz trays of "TRADER JOE'S BBQ CHICKEN SALAD."
|
|
Recommendations for people at risk for Listeriosis
Wash hands before and after handling raw meat with warm/hot (preferred) or cold soapy running water by rubbing hands together
vigorously for at least 20 seconds. Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean up any
spills right away. The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps to dislodge
bacteria and viruses from hands and surfaces.
Additionally, warm/hot water helps to dissolve fats/foods, aiding in cleaning/microbe removal and can also assist in deactivation
of pathogens. For more information on hand washing, go to http://www.cdc.gov/ handwashing.
If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers
can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses.
Keep raw meat, fish and poultry away from other food that will not be thoroughly cooked. Use separate cutting boards for raw meat,
poultry, and their juices and thoroughly cooked foods. Thoroughly cook ground meat such as beef to an internal temperature of 160° F,
as measured with a food thermometer, before eating. Refrigerate raw meat and poultry within two hours after purchase (one hour if
temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.
|
|
|
|
The product subject to recall bears the establishment number "P-11079" inside the USDA mark of inspection.
Each package also has a sticker with use-by dates through July 30, 2012. The product was produced between
July 20, 2012, and July 24, 2012, and was distributed to retail establishments in Arizona, New Mexico, Southern
California, Southern Nevada and Texas. When available, the retail distribution list will be posted on FSIS' website at
www.fsis.usda.gov/ FSIS_Recalls/ Open_Federal_Cases/ index.asp.
FSIS was alerted to the problem by Huxtable's Kitchen. The company was informed by a supplier that diced onions used
in the product are subject to an FDA recall. FSIS and the company have received no reports of illnesses associated
with consumption of this product.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall
and that steps are taken to make certain that the product is no longer available to consumers.
Consumers with questions about the recall should contact the company's Director of Quality Assurance, Juan Castro,
at (323) 923-2885. News reporters with questions about the recall should contact the company's President, Jason Knight,
at (323) 923-2905.
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.
"Ask Karen" live chat services are available Monday through Friday from 10 a.m. to 4 p.m. ET. 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. |
# |
Label
|
|
Last Modified: August 21, 2012 |
|
USDA
Recall Classifications |
Class I |
This
is a health hazard situation where there is a reasonable probability
that the use of the product will cause serious, adverse health consequences
or death. |
Class II |
This
is a health hazard situation where there is a remote probability of
adverse health consequences from the use of the product. |
Class III |
This
is a situation where the use of the product will not cause adverse
health consequences. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
To view PDF files you must have Adobe Reader installed on your computer.
|
|
|
|
|
|
|
FSIS Advertisement Rotator
|
|
|
|
|