Florida Firm Recalls Chicken Wrap Products Due To Possible Listeria Monocytogenes Contamination
WASHINGTON, July 27, 2012 - LSG Sky Chefs, an Orlando, Fla. establishment, is recalling approximately 735 pounds of ready-to-eat chipotle chicken wrap products. The products 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 following products are subject to recall:
- 6.9-ounce packages of "RaceTrac Chipotle Chicken Wrap."
Each package has a "Sell Thru" date of July 27 to July 31, 2012 and bears the establishment number "P-19682" inside the USDA mark of inspection. The products were produced at the company's Orlando, FL facility and are the only LSG Sky Chefs product that is affected by this recall. The products were produced from July 22 to July 26, 2012, and shipped for distribution to retail establishments in Florida.
FSIS was alerted to the problem by LSG Sky Chefs. The company informed the agency that diced onions subject to an FDA recall were contained in the pico de gallo used in the chicken wraps produced on the dates listed above. FSIS, FDA and the company have received no reports of illnesses associated with consumption of these products.
FSIS routinely conducts recall effectiveness checks to verify that 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: https://www.fsis.usda.gov/recalls .
Consumption of food contaminated with >Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause high fever, severe headache, neck stiffness and nausea. Listeriosis can also cause miscarriages and stillbirths, as well as serious and sometimes fatal infections in those with weakened immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy. Individuals concerned about an illness should contact a health care provider.
Consumers with questions about the recall should contact Sherrie Scott, a company compliance officer, at (770) 431-7600, ext. 1402. Media with questions about the recall should contact David Margulies, the company's spokesperson, at (214) 914-1275.
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.
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.
Fully Cooked - Not Shelf Stable
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FSIS provides updates as we become aware of additional products, distribution locations or other information important to the public.