Washington, D.C. – Nearly 32,000 pounds of breaded chicken products are being recalled by Murry’s Inc., a Pennsylvania-based firm due to claims of Staphylococcal enterotoxin contamination, based on the announcement of the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA).
The breaded chicken products boasted its gluten-free benefits, along with August 9, 2015 as best by date, but still under recall because of contamination claims. The issue needed an urgent care and immediate attention, thus the products were subjected to recall.
Included in the products being recalled were 12-ounce boxes of Bell & Evans Gluten Free Breaded Chicken Breast Nuggets, and 10.5-ounce boxes of Gluten Free Breaded Chicken Breast. The recall was in accordance with the ‘P-516’ code under the USDA mark of inspection. A sort of an urgent care near me was implemented, considering the products shipped to retail stores nationwide.
The products suspicion of contamination was discovered by the Department of Agriculture of Colorado during a sampling program and retail survey, which was funded by the USDA for a Federal Emergency Response Network lab work. With the positive test result, the FSIS conducted some trackbacks.
Staphylococcal enterotoxin contamination is food poisoning, requiring an immediate visit to an urgent care clinic. The contamination affects the gastrointestinal organs, which is mainly caused by consuming food contaminated with toxic Staphylococcus aureus. It is a common bacterium usually found in the skin and noses of both healthy animals and humans. It also produces 7 different toxins, which lead to food poisoning.
The bacterium is fast-acting that causes illness within 30 minutes. Symptoms of Staphylococcal enterotoxin contamination usually manifest between one and six hours after consumption. Those contaminated experience either or combinations of vomiting, stomach cramps, nausea, and diarrhea, although it is normally mild, allowing patients to recover after a day or 3.
Health experts said Staphylococcal contamination can be prevented by employing urgent care clinics within the home such as keeping kitchens and other food-serving areas sanitized. Cold foods should be at 40 degrees Fahrenheit or under, while hot foods at 140 or over. Proper hand washing is also recommended, using soap and water before and after food handling.
So far, the company and the FSIS have not received any report of adverse effects due to the products, but anyone with concerns may contact their health care providers immediately. Aside from the Staphylococcal enterotoxin contamination survey, the FSIS also conducts other recall effectiveness checks, verifying other recalling companies to notify consumers and take necessary steps.
