Costco has initiated a recall of particular products sold at a South San Francisco Store (1600 El Camino Real) between 11 and 23 Sep 2013 due to concerns about a group of Salmonella Heidelberg illnesses that may be associated with the consumption of rotisserie chicken products prepared in and purchased in the store: - Kirkland Signature Foster Farms rotisserie chickens, - Kirkland Farm rotisserie chicken soup, rotisserie chicken leg quarters, and rotisserie chicken salad. Consumers with questions regarding the recall should contact Costco at (800) 774-2678. Costco has already taken steps to contact every customer who purchased rotisserie chicken products. When available, the retail distribution list(s) will be posted on the FSIS website. · The following links are articles from the California Department of Public Health providing more information regarding the related multi-state Salmonellosis outbreak, symptoms of infection with Salmonella bacteria, and some guidelines for safely handling, preparing, and cooking poultry: natomas.news10.net/news/health/215803-california-department-public-health-reminds-consumers-properly-handle-and-cook-raw-poultry pacifica.patch/groups/politics-and-elections/p/more-chicken-products-recalled-due-to-possible-salmonella-contamination_4b81679b · SAFETY TIPS: Salmonella and other bacteria such as Campylobacter, can be found on raw poultry. CDPH, CDC and USDA-FSIS recommend the following food safety tips to prevent infections from raw poultry: · Clean -Wash hands with warm soapy water for 20 seconds before and after handling raw meat, poultry or seafood. -Wash utensils, cutting boards, dishes, and countertops with hot soapy water after preparing each food item and before you go on to prepare the next item. -Food contact surfaces may be sanitized with a freshly made solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. · Separate -Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator. -If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. -Never place cooked food on a plate that previously held raw meat, poultry, or seafood. · Cook -Cook poultry to a safe minimum internal temperature of 165°F as measured with a food thermometer. · Chill -Chill food promptly and properly. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (or 1 hour if temperatures are above 90°F). Visit this CDPH link for more food safety tips, including proper cooking temperatures. The CDC also has helpful tips on what you can do to protect yourself and your family while handling food. Consumers can also access the national Partnership for Food Safety Education’s “Fight BAC” (bacteria) Web page. Please contact Community Health at (530) 634-4771 if you have questions/concerns regarding any of this information.
Posted on: Sat, 19 Oct 2013 01:46:44 +0000
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