California Firm Recalls Ready-To-Eat Chicken Pasta Salad Products Due To Possible Salmonella Contamination
Recall Release
CLASS I RECALL
FSIS-RC-059-2010
HEALTH RISK: HIGH
Congressional and Public Affairs
(202) 720-9113
Adrian Gianforti
WASHINGTON, Nov. 5, 2010 - APPA Fine Foods, a Corona, Calif., establishment, is recalling approximately 7,325 pounds of ready-to-eat chicken pasta salad products because they contain cilantro that may be contaminated with Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The following products are subject to this recall: [View Labels (PDF Only)]
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
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.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
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 chicken pasta products were produced on Oct. 25, 27, and 29, 2010. The packages bear the establishment number "P-21030" within the USDA Mark of Inspection as well as a "USE BY" date of Oct. 31 or Nov. 1-6, 2010.
FSIS learned of the problem from the company as a result of an ongoing investigation into a cilantro recall issued by an FDA-inspected establishment. FSIS has received no reports of illnesses associated with the consumption of these ready-to-eat chicken pasta salad products.
The ready-to-eat chicken pasta salad products were distributed to distribution centers that sell to a single retail chain in California. When available, the retail distribution list(s) will be posted on FSIS' website at http://www.fsis.usda.gov/
FSIS_Recalls/
Open_Federal_Cases/
index.asp.
Consumer with questions about the recall may contact the company's Insurance Coordinator, Denise McGrath, at (951) 278-2772 ext. 8113. Media with questions about the recall may contact the company's President, Thom Rindt, at (951) 278-2772.
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 manifestations 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.
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 food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at 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 l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. #
www.fsis.usda.gov Food Safety Questions? Ask Karen!
FSIS' automated response system can provide food safety information 24/7
Follow FSIS on Twitter at @usdafoodsafety or in Spanish at @usdafoodsafe_es
Last Modified: November 5, 2010 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.
Congressional and Public Affairs
(202) 720-9113
Adrian Gianforti
WASHINGTON, Nov. 5, 2010 - APPA Fine Foods, a Corona, Calif., establishment, is recalling approximately 7,325 pounds of ready-to-eat chicken pasta salad products because they contain cilantro that may be contaminated with Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The following products are subject to this recall: [View Labels (PDF Only)]
- 12 oz. packages of "Spicy THAI STYLE PASTA SALAD"
Recommendations for Preventing Salmonellosis:
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
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.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
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 chicken pasta products were produced on Oct. 25, 27, and 29, 2010. The packages bear the establishment number "P-21030" within the USDA Mark of Inspection as well as a "USE BY" date of Oct. 31 or Nov. 1-6, 2010.
FSIS learned of the problem from the company as a result of an ongoing investigation into a cilantro recall issued by an FDA-inspected establishment. FSIS has received no reports of illnesses associated with the consumption of these ready-to-eat chicken pasta salad products.
The ready-to-eat chicken pasta salad products were distributed to distribution centers that sell to a single retail chain in California. When available, the retail distribution list(s) will be posted on FSIS' website at http://www.fsis.usda.gov/
FSIS_Recalls/
Open_Federal_Cases/
index.asp.
Consumer with questions about the recall may contact the company's Insurance Coordinator, Denise McGrath, at (951) 278-2772 ext. 8113. Media with questions about the recall may contact the company's President, Thom Rindt, at (951) 278-2772.
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 manifestations 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.
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 food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at 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 l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. #
www.fsis.usda.gov Food Safety Questions? Ask Karen!
FSIS' automated response system can provide food safety information 24/7
Follow FSIS on Twitter at @usdafoodsafety or in Spanish at @usdafoodsafe_es
Last Modified: November 5, 2010 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.
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