Be safe with chicken

CDC Investigating a Multistate Outbreak of Salmonella Infections Linked to Chicken Products Multidrug-Resistant Salmonella Infantis Infections Linked to Raw Chicken Products Media Statement For Immediate Release: Wednesday, October 17, 2018 Contact: Media Relations, (404) 639-3286 A CDC investigation notice regarding a multistate outbreak of Salmonella infections linked to raw chicken products is now available: https://www.cdc.gov/salmonella/infantis-10-18/index.html Key Points: CDC and public health and regulatory officials in several states are investigating a multistate outbreak of Salmonella Infantis infections linked to raw chicken products. The U.S. Department of Agriculture's Food Safety and Inspection Service is monitoring the outbreak. As of October 17, 2018, 92 sick people have been reported from 29 states, including 21 people who have been hospitalized. No deaths have been reported. Epidemiologic and laboratory evidence indicates that many types of raw chicken products from a variety of sources are contaminated with Salmonella and are making people sick. The outbreak strain of Salmonella was found in live chickens and in many types of raw chicken products, indicating it might be widespread in the chicken industry. A single, common supplier of raw chicken products or of live chickens has not been identified. Testing shows that the outbreak strain of Salmonella is resistant to multiple antibiotics that may be used to treat people with severe Salmonella infection. Information for clinicians can be found here: https://www.cdc.gov/salmonella/infantis-10-18/advice.html. CDC and USDA-FSIS have shared this information with representatives from the chicken industry and asked about steps that they may be taking to reduce Salmonella contamination. This investigation is ongoing and CDC will provide more information as it becomes available. Advice to consumers: Always handle raw chicken carefully and cook it thoroughly to prevent food poisoning. CDC is NOT advising that consumers avoid eating properly cooked chicken products, or that retailers stop selling raw chicken products. General ways you can prevent Salmonella infection include good handwashing and cooking chicken to an internal temperature of 165?F. More prevention advice here: https://www.cdc.gov/salmonella/general/prevention.html Do not wash raw poultry before cooking. Germs in raw chicken can spread to other foods and kitchen surfaces. People get sick from Salmonella 12 to 72 hours after swallowing the germ and experience diarrhea, fever, and stomach cramps. Most people recover within a week, but some illnesses can last longer and be more severe. See your healthcare provider if you are concerned about symptoms, such as a high fever (temperature over 101.5˚F), blood in your poop, diarrhea, or frequent vomiting that prevents keeping liquid down. If you have further questions about this outbreak, please call the CDC media line at (404) 639-3286. If you have questions about cases in a particular state, please call that state's health department.

UBC Food Distributors Recalls Hot Curry Powder and Curry Powder due to Lead

For Immediate Release

October 25, 2018

Contact

ConsumersUBC Customer Care 
 customerservice@wellmadefood.com
 877-846-8117

Announcement

 

This is to inform you of a product recall involving:
HOT CURRY POWDER & CURRY POWDER, BARAKA, 7.0 oz PLASTIC JAR
UPC CODES 822514265566 AND 822514265535 RESPECTIVELY
A voluntary recall has been initiated by UBC Food Distributors Inc, due to a high level of lead found in the above named products; after testing was done by the Michigan Department of Agriculture & Rural Development.  This product was purchased from an importer.  The importer, along with the FDA, are now in the process of contacting the source of the product, so that corrective action can be taken on their part.  Use of, or consumption of this product may elevate lead levels in the blood.
Lead is a toxic substance present in our environment in small amounts and everyone is exposed to some lead from daily actions such as inhaling dust, eating food, or drinking water.

In general, the small exposure to lead within the U.S. population does not pose a significant public health concern. However, exposure to larger amounts of lead can cause lead poisoning. While lead can affect nearly every bodily system, its effects depend upon the amount and duration of lead exposure and age. Symptoms can include abdominal pain, vomiting, lethargy, irritability, weakness, behavior or mood changes, delirium, seizures, and coma. However, infants, young children and the developing fetus can be affected by chronic exposure to amounts of lead that may not result in obvious symptoms of lead poisoning. A child with lead poisoning may not look or act sick. Lead poisoning in children can cause: learning disabilities, developmental delays, and lower IQ scores.
Less than 20 cases of this product were shipped between June 15 and July 31 2018 to the following areas in the USA:  Michigan, Minnesota, Illinois, Indiana, Ohio, Missouri and Colorado.   We ask that all products with the Baraka Brand and UPC CODES 822514265566 & 822514265535 be removed from shelfs immediately; and placed aside for pick up from a UBC company representative.
We ask consumers to please discontinue use of the product, and immediately return any unused portions to the outlet where it was purchased.   Your assistance is appreciated and necessary to prevent, and avoid any potential illness.
If you have any questions, please call UBC Customer Care toll free at 877-846-8117, M-F between 9am and 6pm EST, or email anytime at: customerservice@wellmadefood.com
This recall is being made with the knowledge of the Food and Drug Administration and is being done voluntarily by UBC Food Distributors Inc and its affiliates.