dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

News Releases
Recall Release CLASS I RECALL
RC-FSIS-09-2006 HEALTH RISK: HIGH
Congressional and Public Affairs
(202) 720-9113
Amanda Eamich

WASHINGTON, March 10, 2006 - Serenade Foods Division, a Milford, Ind., firm, is voluntarily recalling approximately 75,800 pounds of frozen stuffed chicken entrees that may be unhealthful and therefore unfit for food, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. The recalled products must be cooked to a minimum internal temperature of 165 °F.

The raw chicken entrees, because of their frozen state, labeling, and cooked appearance, may have caused consumers to believe these raw products are pre-cooked and therefore consumers may not be cooking these products to a safe temperature. Because of these characteristics, consumers may not be following cooking instructions. The products were contaminated with Salmonella Enteritidis that causes human illness. Illnesses have been linked directly to these products through case history of the patients and through microbiological testing of both the products and affected consumers.

Salmonella Enteritidis is a serotype of Salmonella found on raw poultry in the United States. It is important for consumers to properly cook all meat and poultry products that are not fully pre-cooked during the manufacturing process. Because the recalled products are stuffed with additional ingredients, they likely take longer to cook than chicken breasts that do not contain fillings to reach a safe minimum internal temperature of 165 °F. Failure to properly cook the recalled products to a minimum internal temperature of 165 °F has led to a number of cases of salmonellosis in Minnesota.

FSIS reminds consumers to ensure that raw meat and poultry products are fully cooked before they are consumed. Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. Cooking products from the frozen state increases the likelihood of undercooking meat and poultry products unless the minimum internal temperature is properly monitored. When appropriate, frozen products should be thoroughly and safely thawed prior to cooking.

The following products are subject to recall: [ Labels]
  • 6-ounce individually wrapped "MAPLE LEAF FARMS, CHICKEN BREAST with Rib Meat, SHRIMP & CRAB, Specially Cut and Shaped, Breaded Boneless Breast of Chicken with Rib Meat, Stuffed with a Shrimp & Crab Stuffing." Each label includes the establishment number, "P-2375" inside the USDA mark of inspection. Each label also includes the production code "S5307." The products were produced on November 3, 2005.

  • 4.5-pound cases of "MAPLE LEAF FARMS, CHICKEN BREAST with Rib Meat, STUFFED WITH SHRIMP & CRAB STUFFING, BREADED BONELESS BREAST OF CHICKEN WITH RIB MEAT, SPECIALLY CUT AND SHAPED, STUFFED WITH SHRIMP AND CRAB STUFFING." Each label includes the establishment number, "P-2375" inside the USDA mark of inspection. Each label also includes the production code "5307." The products were produced on November 3, 2005.

  • 6-ounce individually wrapped "MAPLE LEAF FARMS, CHICKEN BREAST with Rib Meat, BROCCOLI & CHEESE, Specially Cut & Shaped, Breaded Boneless Breast of Chicken with Rib Meat, Stuffed with Broccoli, Swiss & American Cheeses, Not Pre-Cooked." Each label includes the establishment number, "P-2375" inside the USDA mark of inspection. Each label also includes the production code "B5308." The products were produced on November 4, 2005.

  • 6-ounce individually wrapped "KIRKWOOD, Chicken Breast with Rib Meat, BROCCOLI & CHEESE, Breaded Boneless Breast of Chicken with Rib Meat, Specially Cut and Shaped, Filled with Broccoli and Cheese, Pre-Browned, Not Pre-Cooked." Each label includes the establishment number, "P-2375" inside the USDA mark of inspection. Each label also includes the production code "B5308." The products were produced on November 8, November 28, December 14, December 21 and December 29, 2005.

The problem was discovered by a Minnesota Department of Health and Minnesota Department of Agriculture investigation into reported foodborne illnesses related to these products. The Minnesota Department of Health contacted FSIS after receiving positive Salmonella Enteritidis test results of the products.

The frozen stuffed chicken entrees were distributed to retail establishments nationwide.

On March 22, 2006, a National Advisory Committee on Microbiological Criteria for Foods Subcommittee will discuss consumer guidelines for the safe cooking of poultry products. Safe cooking guidelines for stuffed raw chicken products covered by a partially browned crust will be addressed. FSIS has been concerned about this class of product that has been associated with illnesses in 2002 and 2005.

Consumers with questions about the recall should contact the company Consumer Hot Line at (866) 873-7589. Media with questions about the recall should contact company Communications Manager Janelle Deatsman at (800) 348-2812 extension 2846.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at (888) 674-6854. The hotline 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. "Ask Karen" is the FSIS virtual representative available 24 hours a day to answer your questions at http://www.fsis.usda.gov/Food_Safety_Education/Ask_Karen/
index.asp#Question
.
#
Product Label Photos
Label of recall shrimp and crab-stuffed breasts, individual
Label of recall shrimp and crab-stuffed breasts, case
Label of recall broccoli and cheese-stuffed breasts, individual
Label of recall broccoli and cheese-stuffed breasts, case
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.
Last Modified May 31, 2013