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News Release

C&S Wholesale Grocers Recalls Meat and Poultry Products due to Possible Temperature Abuse During Transport at Two Stores in New York

Class I Recall 070-2019
Health Risk: High Jun 20, 2019

Congressional and Public Affairs
Meredith Carothers
(202) 720-9113
Press@fsis.usda.gov

 

WASHINGTON, June 20, 2019 – C&S Wholesale Grocers, located in Westfield, Mass. is recalling an undetermined amount of ready-to-eat and not-ready-to-eat meat and poultry products due to temperature abuse during transport, which may have resulted in the growth of spoilage organisms or pathogens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. Temperature abuse may result in the growth of the proliferation of Staphylococcus aureus, Shiga-toxin producing E. coli, Listeria monocytogenes and Salmonella.

The ready-to-eat and not-ready-to-eat meat and poultry products were sold on June 17, 2019, at two Target retail stores in New York. The Target stores are located at 98 Veterans Memorial Highway in Commack, New York and 160 North Research Place in Central Islip, New York.

The complete list of products and UPC code numbers for products sold at the Commack, New York location can be found here.

The complete list of products, product labels and UPC code numbers for products sold at the Central Islip, New York location can be found here.

The labels for these products will be posted when available.

The problem was discovered when the firm notified FSIS that the product was held at an incorrect temperature and then inadvertently shipped into commerce.  All remaining inventory of the recalled items have been removed from the store and destroyed.

Staphylococcus aureus is a common bacteria found on the skin and in the noses of healthy people and animals. Staphylococcus aureus can produce seven different toxins that are frequently responsible for food poisoning. 

Most people infected with E.coli develop diarrhea (often bloody) and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended. Most people recover within a week, but, rarely, some develop a more severe infection. Some kinds of E. coli bacteria cause disease when they make a toxin called Shiga toxin. The bacteria that make these toxins are called “Shiga toxin-producing E. coli,” or STEC for short. The most common type of STEC in the United States is E.coli O157:H7. Persons who experience these symptoms should seek emergency medical care immediately.

Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected. Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.

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 eating the contaminated product. 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.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.  

FSIS is concerned that some product may be in consumers’ refrigerators or freezers. 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. Consumers may also contact Target Guest Relations at 1-800-440-0680 for assistance and a full refund in the form of a Target gift card. Products purchased at any other Target store are not affected by this recall.

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.

Members of the media with questions about the recall can contact Lauren La Bruno, VP Communications C&S Wholesale, at (201) 906-5862 or llabruno@cswg.com. Consumers with questions about the recall can contact C&S Wholesale Grocers customer service at foodsafety@cswg.com.

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 6 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.

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 Jul 15, 2019