Health & Medicine
Gluten Free Chicken Recall: Over 31,000 Pounds At Risk Of Staphylococcal Enterotoxin
Kathleen Lees
First Posted: Oct 26, 2014 07:59 PM EDT
Over 31,000 pounds of Bell & Evans Gluten Free Breaded Chicken was recalled by Murry's Inc. of Lebanon, Pa., for potential risk of Staphylococcal Enterotoxin.
The product could be found nationwide and at various retail stores. The recalled products include the following, courtesy of the Food Poisoning Bulletin:
-12-oz. boxes of "Bell & Evans Gluten Free Breaded Chicken Breast Nuggets"
-10.5-oz. boxes of "Bell & Evans Gluten Free Breaded Chicken Breast"
All of the products had a "best by" date of August 9, 2015, with the establishment number "P-516" inside the USDA mark of inspection.
In order to prevent the risk of infection, the U.S. Department of Agriculture Food Safety and Inspection recommends the following: keep kitchens and food-serving areas sanitized; washing hands with soap and warm water before and after touching or handling the food; also keeping hands away from mouth, nose or eyes following handling and storing the items at their correct temperatures.
This type of food poisoning occurs when eating foods contaminated with toxin-producing Staphylococcus aureus bacteria.
Symptoms can come on quite suddenly, ranging from stomach cramps to nausea and vomiting or diarrhea. Typical time-line of symptoms range from 30 minutes following exposure to one to three days after consuming the product.
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First Posted: Oct 26, 2014 07:59 PM EDT
Over 31,000 pounds of Bell & Evans Gluten Free Breaded Chicken was recalled by Murry's Inc. of Lebanon, Pa., for potential risk of Staphylococcal Enterotoxin.
The product could be found nationwide and at various retail stores. The recalled products include the following, courtesy of the Food Poisoning Bulletin:
-12-oz. boxes of "Bell & Evans Gluten Free Breaded Chicken Breast Nuggets"
-10.5-oz. boxes of "Bell & Evans Gluten Free Breaded Chicken Breast"
All of the products had a "best by" date of August 9, 2015, with the establishment number "P-516" inside the USDA mark of inspection.
In order to prevent the risk of infection, the U.S. Department of Agriculture Food Safety and Inspection recommends the following: keep kitchens and food-serving areas sanitized; washing hands with soap and warm water before and after touching or handling the food; also keeping hands away from mouth, nose or eyes following handling and storing the items at their correct temperatures.
This type of food poisoning occurs when eating foods contaminated with toxin-producing Staphylococcus aureus bacteria.
Symptoms can come on quite suddenly, ranging from stomach cramps to nausea and vomiting or diarrhea. Typical time-line of symptoms range from 30 minutes following exposure to one to three days after consuming the product.
See Now: NASA's Juno Spacecraft's Rendezvous With Jupiter's Mammoth Cyclone