Iowa Firm Recalls Frozen Chicken Products Due To Possible Salmonella Contamination
Posted Jun 17 2010 8:01pm
CLASS I RECALL
HEALTH RISK: HIGH
Congressional and Public Affairs
WASHINGTON, June 17, 2010 - ConAgra Foods Packaged Foods, LLC, a Council Bluffs, Iowa
establishment is recalling Marie Callender's brand Cheesy Chicken and Rice frozen meals, the U.S.
Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The company is recalling all Marie Callender's brand Cheesy Chicken and Rice frozen meals in commerce,
regardless of production date. These products are being recalled after the company was informed by the U.S.
Centers for Disease Control and Prevention (CDC) of an investigation involving 29 people in 14 states who
have been diagnosed with salmonellosis linked to Salmonella serotype Chester. Eight of the
case-patients specifically reported eating this product in April and May, 2010, prior to illness onset; the
last reported illness was reported on May 22.
FSIS became aware of the problem during the course of an ongoing investigation of a multi-state outbreak of
Salmonella serotype Chester illnesses. CDC , the Food and Drug Administration (FDA) ,
FSIS, and state health and agriculture departments are cooperating in this ongoing investigation. The
investigation is ongoing, and has not yet definitively identified a food vehicle(s). Further information
will be released to the public as it becomes available.
The products subject to recall include: [ View Labels , PDF Only]
13-ounce packages of "Marie Callender's Cheesy Chicken & Rice White Meat Chicken and Broccoli over Rice Topped with Rich Cheddar Sauce."
Recommendations for Preventing Salmonellosis:
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry.
Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for
raw meat, poultry and egg products and cooked foods.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as
beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
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.
Each package bears a label with establishment number "P-45" inside the USDA mark of inspection.
The establishment is recalling all the products listed above which are currently in commerce. These
products were distributed to retail establishments nationwide. When available, the retail distribution
list(s) will be posted on FSIS' Web site at
http://www.fsis.usda.gov/ FSIS_Recalls/ Open_Federal_Cases/ index.asp .
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.
Consumers with questions about the recall should contact ConAgra Foods at 1-866-484-9610. Media questions
regarding the recall should be directed to Teresa Paulsen, Vice President of Communications and External
Relations at (402) 240-5210.
While the recalled products should be safely discarded and not consumed, FSIS would also remind consumers
how to safely prepare other, non-recalled frozen entrees. FSIS strongly urges consumers to always follow
all cooking and preparation instructions on the label. Special attention to proper heating is important
to ensure the entrees are fully cooked and all ingredients reach a safe minimum internal temperature of
165°F. Consumers should use a food thermometer to make sure the entrees reach at least 165°F.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common
bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those
with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing
chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever
within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last
up to seven days.
Consumers with food safety questions can "Ask Karen," the FSIS virtual
representative available 24 hours a day at 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 l0 a.m. to 4 p.m. (Eastern
Time) Monday through Friday. Recorded food safety messages are available 24 hours a