Congressional and Public Affairs
Gabrielle N. Johnston
|EDITOR’S NOTE: This release is being reissued to expand the July 15, 2015 recall to include additional products. After further analysis, Aspen Foods chose to recall products in an effort to prevent additional illness. Details of this release were also updated to reflect a change in poundage and distribution area.|
WASHINGTON, October 2, 2015 – Aspen Foods, a Chicago, Ill. establishment, is recalling approximately 561,000 pounds of frozen, raw, stuffed and breaded chicken products that appear to be ready-to-eat (RTE) and may be contaminated withSalmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The frozen, raw, stuffed, and breaded chicken items that appear to be ready-to-eat (RTE) were produced between August 25, 2015 and September 17, 2015 with “best if used by” dates of August 23, 2016 to December 15, 2016. To view a full list of products recalled as part of this expansion that are Not-Ready-To-Eat, please click here. To view a full list of products recalled as part of this expansion that are part of a variety pack, please click here.The brands associated with this recall expansion include: [View Labels]
Following the original recall on July 15, 2015, FSIS conducted intensified sampling at this establishment to ensure that the hazard responsible for the initial contamination had been controlled by Aspen Foods. Results from FSIS sampling revealed positive results that matched the outbreak strain of Salmonella Enteritidis to Aspen Foods products. With this and additional information, Aspen Foods chose to recall additional products in an effort to prevent additional illness. The scope of this recall expansion now includes all products associated with contaminated source material.
On July 15, 2015, Aspen Foods recalled approximately 1,978,680 pounds of frozen, raw, stuffed, and breaded chicken items that appear to be ready-to-eat (RTE) were produced between April 15, 2015 and July 10, 2015 with “best if used by” dates between July 14, 2016 and October 10, 2016. To view a full list of recalled products, please click here | Download XLS. The brands associated with this recall are the same as those listed above, excluding “Home Dining Selections".
The product subject to recall bears the establishment number “P-1358” inside the USDA mark of inspection. This product was shipped to retail stores and food service locations nationwide.
FSIS was notified of a cluster of Salmonella Enteritidis illnesses on June 23, 2015. Working in conjunction with Minnesota State Departments of Health and Agriculture, FSIS determined that there is a link between the frozen, raw, stuffed and breaded chicken products that appear to be ready-to-eat (RTE) from Aspen Foods and this illness cluster. Based on epidemiological evidence and traceback investigations, five case-patients have been identified in Minnesota with illness onset dates ranging from May 9, 2015 to July 22, 2015. FSIS continues to work with the Minnesota Departments of Health and Agriculture as well as the Centers for Disease Control and Prevention on this investigation.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after exposure to the organism. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase. FSIS and the company are concerned that some product may be in consumers' freezers. Although the product subject to recall may appear to be cooked, this product is in fact uncooked (raw) and should be handled carefully to avoid cross-contamination in the kitchen. Particular attention needs to be paid to safely prepare and cook these raw poultry products to a temperature of 165° F checking at the center, the thickest part and the surface of the product.
This frozen, raw, stuffed and breaded chicken product was labeled with instructions identifying that the product was raw and included cooking instructions for preparation. Some case-patients reported following the cooking instructions on the label and using a food thermometer to confirm that the recommended temperature was achieved. Therefore, FSIS advises all consumers to treat this product like a raw chicken product. Hands and any surfaces, including surfaces that may have breading dislodged from the product, should be cleaned after contact with this raw product. Also, keep raw poultry away from other food that will not be cooked. Use one cutting board for raw poultry and a separate one for fresh produce and cooked foods.
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. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers with questions can contact the company directly at (844) 277-6802. Media with questions can contact Gene Grabowski, Media Representative, at (202) 270-6560.
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 10 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.
|Prod Code #||Description|
|3048||6OZ.PRINCESS CORDON BLEU|
|3436||4OZ.BRDED.CORDON BLEU 36PK.|
|5865||5OZ.PRIN.B/C 2/14PK. DISPLAY|
|5866||ROUNDY`S BUFFALO STYLE 5OZ|
|5867||5OZ.PRIN.KIEV 2/14PK. DISPLAY|
|5869||5OZ.PRIN.C/B 2/14PK. DISPLAY|
|5871||5OZ.PRIN PRMSN 2/14PK. DISPLAY|
|8680||5OZ.PRIN.C/B 2/14PK. DISPLAY|
|8681||5OZ.PRIN.KIEV 2/14PK. DISPLAY|
|8682||5OZ.PRIN.B&C 2/14PK. DISPLAY|
|10436||4OZ."ACCLAIM" BRDED.KIEV 36PK.|
|10524||5OZ."ACCLAIM" BRDED.KIEV 24PK.|
|10724||7OZ."ACCLAIM" BRDED.KIEV 24PK.|
|13436||4OZ."ACCLAIM" BRDED.C/B 36PK.|
|13524||5OZ."ACCLAIM" BRDED.C/B 24PK.|
|13724||7OZ."ACCLAIM" BRDED.C/B 24PK.|
|14000||FAMILY FAVORITES 5 OZ KIEV|
|14015||FAMILY FAVORITES 5 OZ C/B|
|17436||4OZ."ACCLAIM" BRDED.B/C 36PK.|
|17724||7OZ."ACCLAIM" BRDED.B/C 24PK.|
|20026||5OZ.KIRKWOOD CORDON BLEU 24|
|20096||5OZ.KIRKWOOD BROC&CHEESE 24|
|21445||5OZ.PRIN.B/C 2/14PK. DISPLAY|
|21446||5OZ.PRIN.C/B DICED HAM 2/14PK.|
|21447||5OZ.PRIN.KIEV 2/14PK. DISPLAY|
|34250||5OZ.PRIN. C/B 2/14PK.|
|34251||5OZ.PRIN. B&C 2/14PK.|
|40512||5OZ.KIEV BRDED.OVEN CRAVER|
|41512||5OZ.C/B BRDED.OVEN CRAVER|
|41524||5OZ.C/B BRDED.OVEN CRAVERS|
|45512||5OZ.B/C BRDED.OVEN CRAVER|
|45524||5OZ.B/C BRDED.OVEN CRAVERS|
|46624||5OZ. PARMESAN BRDED. OVEN|
|53120||5OZ.C/B BRD.OVEN CRAVERS|
|53122||5OZ. BROC/CHS BRD.OVEN|
|53130||5OZ.C/B BRD.OVEN CRAVERS|
|53132||5OZ. BROC/CHS BRD.OVEN|
|53134||5OZ.KIEV BRD.OVEN CRAVERS|
|53136||5OZ. PARMESAN BRD.OVEN|
|53138||BREADED OVEN CRAVER KIEV 5OZ|
|53140||5OZ PARM BREADED OVEN|
|53152||KOCH BUFFALO STYLE OVEN|
|56233||5OZ.CORDON BLEU 4PK.12BX.MS.|
|56234||SCHWAN`S KIEV 5OZ|
|99082||5OZ.PRINCESS CORDON BLEU 28|
|99083||5OZ.PRINCESS B&C 28 PK.|
|101512||5OZ.PRINCESS KIEV 2/14PK.|
|102510||36/5oz CHICKEN C/B KOCH LABEL|
|102512||5OZ.PRIN.CORDON BLEU 2/14PK.|
|103510||36/5OZ CHICKEN WITH BROCCOLI &|
|104512||CENTRELLA 5OZ CHICKEN PARM|
|115500||5OZ.PRINCESS CORDON BLEU|
|115508||5OZ. PRINCESS CORDON BLEU|
|115604||6OZ.PRINCESS CORDON BLEU|
|115619||6OZ.PRINCESS CORDON BLEU|
|115650||6OZ.PRINCESS CORDON BLEU|
|210509||5OZ.PRIN.KIEV 2/14PK. DISPLAY|
|210701||7OZ.PRINCESS KIEV N.B. 18PK.|
|215508||5OZ.PRIN.C/B DICED HAM 2/14PK.|
|215700||7OZ.PRINCESS CORDON BLEU|
|215702||7OZ.PRIN.CORDON BLEU N.B.18PK.|
|215715||7OZ.PRINCESS CORDON BLEU|
|215720||7OZ.PRIN.C/B DICED HAM 24PK.|
|255509||5OZ.PRIN.B/C 2/14PK. DISPLAY|
|264509||5OZ CHICKEN W/PLANTAIN|
|451671||6OZ.PRIN.CORDON BLEU 2/12PK.|
|594658||CHICKEN BRST ALA KIEV, SYSCO|
|594666||CHICKEN BRST ALA KIEV, SYSCO|
|594672||CHICKEN BRST ALA KIEV, SYSCO|
|594680||CHICKEN BRST W/BROC&CHS BRD,|
|594700||CHICKEN BRST CORDON BLEU|
|594710||CHICKEN BRST CORDON BLEU,|
|594724||CHICKEN BRST CORDON BLEU,|
|607004||6OZ.PRINCESS KIEV 24PK.|
PREPARING PRODUCT FOR SAFE CONSUMPTION
Wash hands with soap 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 spills immediately.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use one cutting board for raw meat, poultry and egg products and a separate one for fresh produce 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 food 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.|