2 million pounds of chicken products recalled after MN salmonella outbreak - Bring Me The News

2 million pounds of chicken products recalled after MN salmonella outbreak

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Almost 2 million pounds of chicken products are being recalled after a link between Aspen Foods products and an outbreak of salmonella in Minnesota.

The U.S. Department of Agriculture (USDA) announced the Chicago-based company is recalling frozen, raw, stuffed and breaded chicken products amid fears it may be contaminated with salmonella.

It follows two outbreaks of salmonella in Minnesota that were reported by state health officials on June 23 and 24, one of which related to a frozen chicken cordon bleu made by Antioch Farms – a brand belong to Aspen, which is itself a division of the Koch Poultry Company.

The USDA's Food Safety and Inspection Service (FSIS) said three people in Minnesota came down with salmonella poisoning between May 9 and June 8.

Minnesotans are now being urged to check their freezer to see whether they have one of the recalled items, which were produced between April 15 and July 10 and have "best if used by dates" of between July 14, 2016, and October 10, 2016.

They also have the establishment number "P-1358" inside the USDA's mark of inspection.

You can find a full list of the recalled products here, but the brands affected include:

  • Acclaim
  • Antioch Farms
  • Buckley Farms
  • Centrella Signature
  • Chestnut Farms
  • Family Favorites
  • Kirkwood
  • Koch Foods
  • Market Day
  • Oven Cravers
  • Rose
  • Rosebud Farm
  • Roundy’s
  • Safeway Kitchens
  • Schwan’s
  • Shaner’s
  • Spartan
  • Sysco

The other salmonella outbreak in Minnesota, which also affected some in Wisconsin, was caused by chicken products made by Barber Foods.

Earlier this week, a recall of those products was expanded to include about 1.7 million pounds of frozen raw Barber Foods chicken products.

Health officials have said it was possible some people ate contaminated meat because they didn't realize the prepared chicken products were actually raw beneath the breading, and required cooking until they reached a temperature of 165 degrees Fahrenheit in the center – the temperature at which bacteria in chicken is killed.

The Centers for Disease Control says salmonella causes about 1 million illnesses in the U.S. each year, and around 380 deaths.

The typical symptoms include diarrhea, fever and abdominal cramps between 12 to 72 hours after infection, with the illness generally lasting four to seven days.

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