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A Pennsylvania-based company, Murray’s Inc., was forced to recall approximately 32,000 pounds of their gluten-free chicken products after a routine inspection suggested a possible Staphylococcus contamination.
The products are labeled Bell & Evans and, after a routine inspection conducted by the Colorado Department of Agriculture, tests came back positive for Staphylococcus enterotoxins. This caused a Class I recall on several of their products, including breaded nuggets and breasts, products distributed nationwide.
The recalled products are labeled with a “P-516” number, which is found inside the USDA mark of inspection. Recall instructions also contained other important recall information: the products are marked “Best By” August 9th 2015 and include the 12-oz. boxes of “Bell & Evans Gluten Free Breaded Chicken Breast Nuggets.” and the 10.5-oz. boxes of “Bell & Evans Gluten Free Breaded Chicken Breast.”
There have not been any reports of food poisoning until now, authorities say, however, the recall was seen as a necessary measure to prevent any possible contamination cases.
Apart from the recall concerning the Staphylococcal contaminated products, another recall has also been issued, also Class I, in which 28,980 pounds of chicken products were taken off the market after being suspected of Salmonella Enteridis contamination.
A Class I recall is issued when authorities fear that the use of the products involved in the suspected contamination could cause serious adverse health consequences or even death.
Friday’s recall, caused by the Salmonella Enteridis scare, involves products sold by Antioch Farms in Minnesota. The products in question are the Raw Stuffed Chicken Breast Breaded as well as the Boneless Breast of Chicken with Rib Meat “A La Kiev”.
Staphylococcus Aureus is a bacteria commonly found in up to 25% of healthy people, however, it can present a health risk if it contaminates food, as it has the property of secreting toxins which cause food poisoning. These toxins are heat resistant, so that even proper food preparation does not neutralize them.
Symptoms include nausea, vomiting, stomach cramps and diarrhea. However, despite these disturbing symptoms, the infection is quick acting, not severe and resolves on its own in less than four days.
