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Environmental Health
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RECENT FOOD RECALLS
Welcome to the Food Recall webpage. This page is maintained by the Environmental Health Division of the Los Angeles County Department of Public Health in order to provide consumers with the latest information about food recalls affecting the County. In addition to posting details about recalls on this page, Environmental Health actively follows up on reports of adulterated food, auditing retailers to ensure that all contaminated products have been removed from store's shelves. Please bookmark this page or follow us on twitter at LAPublicHealth for frequent updates.

Consumers who have any of these products in their possession should return the product to the place of purchase or see full press release for details for disposition.

If you believe that you became sick from eating or drinking something, you can file a report by clicking this link Food Illness, or by calling 1-888-397-3993.

 

July 13, 2014

The Vons Companies, Inc. Recalls Chicken Products Sold in Vons and Pavilions Stores Due to Possible Salmonella Contamination



Product Description
Certain chicken products made with chicken supplied by Foster Farms

Recalling Firm
The Vons Companies, Inc. Pleasanton, CA

Recall Reason
Possible Salmonella Heidelberg contamination

Product Identification
Marinated or seasoned fresh chicken products

Distributed to Southern California and Southern Nevada
Sold in Safeway, Vons and Pavilions stores

Updated Retail Distribution List
Customers are asked to check their freezers

Affected Dates
Sold in March 2014 from self-service and full-service meat cases
Use or freeze by dates from 3/17/14 – 3/28/14


FOR ADDITIONAL INFORMATION, PLEASE VISIT:
Call 1-866-SAFEWAY 24 hours a day

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Recall Date: 07/10/2014  

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July 4, 2014

California Firm Recalls Chicken Products Due to Possible Salmonella Heidelberg Contamination



Class I Recall                                                                                                                               044-2014

Health Risk: High                                                                                                               July 12, 2014


En Español



Congressional and Public Affairs
Adam Tarr
(202) 870-0810 or
(202) 720-9113

FOR IMMEDIATE RELEASE - WASHINGTON, July 12, 2014 – Foster Farms, a Livingston, Calif., based establishment, is recalling an undetermined amount of chicken products that may be contaminated with a particular strain of Salmonella Heidelberg, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. FSIS requested Foster Farms conduct this recall because this product is known to be associated with a specific illness.

The recalled product includes fresh and frozen chicken products sold by retailers under Foster Farms or private label brand names, with varying “use or freeze by”dates ranging from March 16 through March 31, 2014 and Aug. 29, 2015 through Sept. 2, 2015, and frozen Sunland Chicken products with “best by” dates from March 7 through March 11, 2015 and Aug. 29, 2015 through Sept. 2, 2015. Consumers will only be able to locate such dates on fresh product retail packaging. [Other dates can be found on bulk master cases of products.] The products subject to recall bear the establishment number “P6137,” P6137A” or “P7632” inside the USDA mark of inspection.

The chicken products were produced from March 7 through March 13, 2014. These products were shipped to Costco, Foodmaxx, Kroger, Safeway and other retail stores and distribution centers in Alaska, Arizona, California, Hawaii, Idaho, Kansas, Nevada, Oklahoma, Oregon, Utah and Washington. The list of products subject to recall can be accessed here
. We will continue to update the list as more information is available. FSIS and the company want the public to be aware that the products are most likely no longer available for purchase, but may be in consumers’ freezers.

FSIS was notified by the Centers for Disease Control and Prevention (CDC) of a Salmonella Heidelberg illness on June 23, 2014, associated with the consumption of a boneless skinless chicken breast product. Working in conjunction with CDC, FSIS determined that there is a link between boneless skinless chicken breast products from Foster Farms and this illness. Based on FSIS’ epidemiological and traceback investigations, one case-patient has been identified in California with an illness onset date of May 5, 2014.

This illness is part of an ongoing outbreak being monitored and investigated by FSIS and CDC. Until this point, there had been no direct evidence that linked the illnesses associated with this outbreak to a specific product or production lot. Evidence that is required for a recall includes obtaining case-patient product that tests positive for the same particular strain of Salmonella that caused the illness, packaging on product that clearly links the product to a specific facility and a specific production date, and records documenting the shipment and distribution of the product from purchase point of the case-patient to the originating facility. Additional information about the illness outbreak may be found on CDC’s website at www.cdc.gov. FSIS continues to work with CDC on this investigation and provides updated information as it becomes available.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

FSIS reminds consumers to properly handle raw poultry in a manner to prevent contamination from spreading to other foods and food contact surfaces.

FSIS further reminds consumers of the critical importance of following package cooking instructions for frozen or fresh chicken products and general food safety guidelines when handling and preparing any raw meat or poultry. In particular, while cooking instructions may give a specific number of minutes of cooking for each side of the product in order to attain an 165 °F internal temperature, consumers should be aware that actual time may vary depending on the cooking method (broiling, frying or grilling) and the temperature of the product (chilled versus frozen), so it is important that the final temperature of 165 °F must be reached for safety. Do not rely on the cooking time for each side of the product, but use a food thermometer.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Media with questions regarding the recall can contact Toby Baird, Group Supervisor, Fineman PR, at (415) 326-3199 or media@finemanpr.com. Consumers with questions regarding the recall can contact the company’s Consumer Affairs hotline at (800) 338-8051 or info@fosterfarms.com. Retailers needing more information can call (800) 338-0374.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at http://www.fsis.usda.gov/reportproblem.

PREPARING PRODUCT FOR SAFE CONSUMPTION

USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.

The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

  • Fish: 145°F
  • Beef, pork, lamb chops/steaks/roasts: 145 °F with a 3-minute rest time
  • Ground meat: 160°F
  • Poultry: 165°F
  • Hot dogs: 160°F or steaming hot

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking.


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Page Last Updated: 07/12/2014

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For more information of Allergen : Salmonella »

 

 

What's New?
Effective Now: AB2130
No Bare Hand Contact with Ready-to-Eat Foods REPEALED  

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