California Firm Recalls Grilled Chicken Salad Products Due To Possible E. Coli O157:H7 Contamination
Congressional and Public Affairs
Richard J. McIntire
WASHINGTON, November 10, 2013 – Glass Onion Catering, a Richmond, Calif. establishment, is recalling approximately 181,620 pounds of ready-to-eat salads and sandwich wrap products with fully-cooked chicken and ham that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The company announced that the products are being recalled in conjunction with other foods regulated by the Food and Drug Administration (FDA). A full list of products being recalled will be available on FDA’s website at: www.fda.gov/Food/RecallsOutbreaksEmergencies/Recalls/default.htm.
Products regulated by FSIS bear the establishment number “P-34221” inside the USDA mark of inspection. FSIS products subject to recall include: [Labels, PDF]
- 12 oz. packages of “delish pan pacific chop salad”
- 13.4 oz. packages of “delish California style grilled chicken salad”
- 9.9 oz. packages of “delish uncured applewood smoked ham & cheese wrap”
- 10.5 oz. packages of “delish grilled chicken caesar wrap”
- 10.9 oz. packages of “delish southwestern chicken wrap”
- 11.5 oz. packages of “delish greek brand low-calorie grilled chicken wrap”
- 9.9 oz. packages of “delish white chicken club wrap”
- 11.2 oz. packages of “delish asian style chicken wrap”
- 13.4 oz. packages of “atherstone Fine Foods Southwestern Style White Chicken Wrap with Chimichurri Sauce”
- 10.5 oz. packages of “atherstone Fine Foods Asian Style White Chicken Wrap with Mango Vinaigrette”
- 9.9 oz. packages of “atherstone Fine Foods Grilled White Chicken Caesar Wrap with Caesar Dressing”
- 10.7 oz. packages of “super fresh Foods California Grilled Chicken Salad, Low Fat Mendocino Mustard Dressing”
- 10.7 oz. packages of “Lunch Spot Southwestern Style Chicken Wrap, Chile & Lime Dressing”
- 9.2 oz. packages of “super fresh Foods Pan Pacific Chopped Chicken Salad, Ginger Soy Dressing”
- 10.7 oz. plastic containers of “TRADER JOE’S Field Fresh Chopped Salad with Grilled Chicken.”
- 11 oz. plastic containers of “TRADER JOSÉ’S MEXICALI SALAD with Chili Lime Chicken.”
The products were produced between Sept. 23 and Nov. 6, 2013 and shipped to distributions centers intended for retail sale in Arizona, California, Nevada, New Mexico, Oregon, Texas, Utah and Washington. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
FSIS began monitoring a cluster of E. coli O157:H7 illnesses on Oct. 29, 2013 then was notified by FDA on Nov. 6, 2013 that California authorities had reported case-patients consuming pre-packaged salads with grilled chicken. Working in conjunction with the Centers for Disease Control and Prevention (CDC), FDA, the California Department of Public Health, the Washington State Department of Health, and the Arizona Department of Health Services, FSIS has determined that there is a link between the grilled chicken salads and the illness cluster. Twenty-six case-patients have been identified in three states with indistinguishable E. coli O157:H7 PFGE (genetic fingerprint) patterns with illness onset dates ranging from Sept 29, 2013 to Oct. 26, 2013. Based on epidemiological information, 15 case-patients reported consumption of ready-to-eat pre-packaged salads prior to illness onset. A traceback investigation determined Glass Onion Catering was the supplier of the products implicated in the outbreak.
While uncommon to find E. coli O157:H7 in a poultry product, FSIS will continue its investigation in conjunction with the FDA to identify the source of the contamination. FSIS continues to work with the CDC, FDA and state public health partners on this investigation and will provide updated information as it becomes available.
E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2-8 days (3-4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
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.
FSIS and the company are concerned that some products may be in a consumer’s refrigerators. Because this is a ready-to-eat product, FSIS advises all consumers to destroy the product.
Media and consumers with questions regarding the recall can contact Tom Atherstone, company president, at (510) 236-8905.
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. 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. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.
PREPARING PRODUCT FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
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.
Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.
The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking.
|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.|