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News Release

Target Corporation Recalls Frozen Ready-To-Eat and Non-Ready-To-Eat Meat and Poultry Products due to Possible Temperature Abuse During Transport at a Single Store on Oahu, Honolulu, HI

Class I Recall 027-2018
Health Risk: High Mar 29, 2018

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

 

WASHINGTON, March 29, 2018 – Target Corporation, located in Minneapolis, Minn. is recalling an undetermined amount of frozen 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, during which the product was at temperatures greater than 60°F for over five hours, may result in the growth of the proliferation of Bacillus cereus, Staphylococcus aureus, Shiga-toxin producing E. coli, Listeria monocytogenes and Salmonella.

The frozen ready-to-eat and not-ready-to-eat meat and poultry items were sold from March 23, 2018 to March 27, 2018.

The complete list of products, product labels and UPC code numbers can be found here.

These items were shipped to one Target retail store in Hawaii located at 1450 Ala Moana Blvd, Ste 2401, Honolulu, HI 96814.

The problem was discovered on March 27, 2018 when the company received temperature records of the shipment from the carrier. All inventory of the impacted items have been removed from the store and destroyed. Target notified FSIS that the product from the shipping container had been temperature abused on March 28, 2018.

Bacillus cereus is a type of bacteria that can be found in a variety of foods that have been stored too long at room temperature. Emetic toxins produced by Bacillus cereus are characterizeed by nausea and vomiting occurring within 30 minutes to six hours after consumption of contaminated foods.

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 frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away. Consumers should call Target Guest Relations for a refund at 1-800-440-0680.

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 Jenna Reck, Senior Public Relations Manager, at (612) 761-5829. Consumers with questions about the recall and to obtain a refund can contact Target Guest Relations, at 1-800-440-0680.

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 Apr 18, 2018