Second Big Recall of Frozen Raw Chicken Products Under Way

At 1,978,680 pounds, the Aspen Foods recall is even larger than Barber Foods' recall announced a few days earlier.

For the second time this week, the U.S. Food Safety and Inspection Service has announced a major recall of frozen, raw chicken products that may be contaminated with Salmonella Enteritidis. The second one involves Aspen Foods, a division of Koch Poultry Company, Chicago, Ill., and with approximately 1,978,680 pounds of product recalled, is even larger than the 1.7 million pounds recalled by Barber Foods of Portland, Maine.

FSIS' announcement said the Aspen Foods frozen, raw, stuffed, and breaded chicken items were produced between April 15 and July 10, 2015, and bear "best if used by" dates between July 14, 2016 and Oct. 10, 2016. The brands associated with this recall include some well-known names: Acclaim, Antioch Farms, Buckley Farms, Centrella Signature, Chestnut Farms, Family Favorites, Kirkwood, Koch Foods, Market Day, Oven Cravers, Princess, Rose, Rosebud Farm, Roundy's, Safeway Kitchens, Schwan's, Shaner's, Spartan, and Sysco. The products subject to the recall bear the establishment number “P-1358” inside the USDA mark of inspection. They were shipped to retail stores and food service locations nationwide.

This is classified as a Class I (high hazard) recall.

As with the Barber Foods recall, FSIS and Aspen Foods are concerned that some of the recalled products 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," according to the recall notice.

To prepare raw meat, fish, and poultry for safe consumption, USDA advises consumers to:

  • Wash hands with soap water for at least 20 seconds before and after handling raw meat and poultry. 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.
  • 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: beef, pork, lamb, and veal (steaks, roasts, chops): 145° F with a three-minute rest time; ground meat: 160° F; whole poultry, poultry breasts, and ground poultry: 165° F; fish: 145° F.
  • 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 it.

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