Ohio Firm Mislabels 1,420 Pounds of Chicken

The frozen chicken products were produced on Feb. 8, 2008, and were shipped to distribution centers in Connecticut, Maine, Massachusetts, Michigan, Pennsylvania and Tennessee, intended for use by food service institutions.

The problem was discovered by the company. FSIS has received no reports of illness due to consumption of these products. Anyone concerned about an illness should contact a physician.

FSIS has taken this opportunity to remind consumers that all poultry products should be cooked to a safe minimum internal temperature of 165° Fahrenheit as determined by a food thermometer. Using a food thermometer is the only way to know that food has reached a high enough temperature to destroy foodborne bacteria.

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.

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