Tyson Foods Inc. recalls over 33,000 pounds of chicken

[BABY1]

TweetNaturalNews) Once again, proof exists that a diet high in fruits and vegetables trumps that of one filled with meats and processed foods. The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) and Tyson Foods, Inc. have issued a recall for 33,840 pounds of chicken products that may contain Salmonella.

The mechanically separated chicken parts were apparently not going to make their way to supermarkets for consumers. Instead, the uncooked poultry was intended for use in institutions and had been shipped to California, Florida, Indiana, Kansas, Nevada, New Jersey, Ohio, and Wisconsin.

Correctional facility sicknesses prompts recall

Sickness at a Tennessee correctional facility sparked the recall after it was found that people there had been infected with Salmonella Heidelberg in December 2013. Seven people became sick, two of which were hospitalized.

The Tyson Foods website states that the company "is committed to producing good, healthy foods for consumers" and that they "use proven, safe techniques to prevent the potential spread of bacteria, such as Salmonella and E. coli O157:H7, during the processing of meat and poultry." The site explains that the USDA often inspects food randomly and that their processing operations consist of "multiple technologies to ensure carcasses are clean."

The products can be identified by the P-13556 establishment number, which is located inside the USDA mark of inspection. The case code is 2843SDL1412 -- 18.

This is not the first time Tyson Foods Inc. has issued recalls. In 2012, over 67,000 pounds of their "Honey BBQ Flavored Boneless Chicken Wyngz" were recalled due to misbranding and allergens that weren't reported on the label. In 2013, about 127,000 pounds of uncooked breaded chicken tenderloins and uncooked chicken tenderloin fritter products, for the same reason.

The public may contact Tyson Consumer Relations department at 866-886-8456 in the event they have any questions.

U.S. cases of Salmonella likely higher than reported

According to the Centers for Disease Control and Prevention (CDC), there are approximately 42,000 cases of salmonellosis reported in the United States. However, their site states that "because many milder cases are not diagnosed or reported, the actual number of infections may be twenty-nine or more times greater."

The majority of individuals infected with Salmonella typically develop diarrhea, fever, and/or abdominal cramps between 12 and 72 hours after infection. Like many infections, the elderly, young children and those with compromised immune systems are at an increased risk for complications.

Learn more: Tyson Foods Inc. recalls over 33,000 pounds of chicken

[MOUNTAIN-MAN]

Tweetthanks for that my wife eats a lot of chicken

[Hy-Maint]

TweetIt was always my understanding that salmonella and e-coli can be killed if the food is thoroughly cooked. Is that not the case?

[spraynpray]

Tweet

It was always my understanding that salmonella and e-coli can be killed if the food is thoroughly cooked. Is that not the case?

That was my thought as well

[mtnmedic]

TweetSalmonella comes from some a$$hole not washing their hands after using the head. It also come from handling ducklings and reptiles. There is allways bacteria present, it's how much (logs per ml) of a particular that can hurt or kill you. Bacteria starts growing on the outside so if you grind it up your multiplying your chances of spending hours, days, and sometimes several months on the toilet. I have left meat out over night and it was room temp (I'm guessing 68 deg) till I put it in the fridge and cooked it later that day, never got sick.