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Minnesota Firm Recalls Chicken Products Because Of Undercooking

WASHINGTON, June 6, 2002 – Tony Downs Foods Co., a Madelia, Minn., establishment, is voluntarily recalling approximately 12,000 pounds of frozen white chicken meat because of undercooking, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The products being recalled are 30-pound boxes of "FULLY COOKED WHITE CHICKEN MEAT." Each box contains the product code, "11666" and a date code beginning with the numbers, "2022." Also printed on the box is "P-65" inside the USDA seal of inspection.

The product was produced on January 22, 2002 and was distributed to one federal processing establishment in California and one federal processing establishment in Pennsylvania. The product at the California establishment was further processed and was recalled earlier today (see Recall Release FSIS-RC-046-2002).

"USDA wants consumers to be aware of the recall," said Linda Swacina, acting FSIS administrator. "Because of the potential for foodborne illness from consumption of undercooked poultry, consumers should not eat this product."

The problem was discovered by the California establishment. No illnesses or injuries associated with consumption of the product have been reported. Anyone concerned about an illness should contact a physician immediately.

Media with questions about the recall may contact Mike Downs, company vice president, at (507) 375-3111, ext. 329. Consumers with questions about the recall may contact Donald Thomas, director of quality assurance, (507) 375-3111, ext. 117.

Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The hotline is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time), Monday through Friday. Recorded food safety messages are available 24 hours a day.

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NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov

USDA RECALL CLASSIFICATIONS

Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.

Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.

Class III This is a situation where the use of the product will not cause adverse health consequences.




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