The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns that the raw, ready-to-cook chicken entrée products may be missing labeling that includes the list of ingredients and cooking instructions. The product contains soy and milk, known allergens, which may not be declared on the finished product label. FSIS is issuing this public health alert to ensure that consumers with an allergy to soy and dairy are aware that these products should not be consumed and to ensure that consumers properly cook this product to an internal temperature of 165 degrees as measured by a food thermometer. A recall was not requested because the products are no longer available for purchase.
The raw, ready-to-cook chicken entrée products were produced on Feb. 3, 2023. The following products are subject to the public health alert:
- 12-ounce plastic-wrapped metal containers containing “aprons READY TO COOK MEAL FOR ONE SUN-DRIED TOMATO & CHEESE-STUFFED CHICKEN WITH LEMON-GARLIC POTATOES” with a use by date of 02/15/2023
The products bear establishment number “P-48176” inside the USDA mark of inspection. These items were shipped to Publix distribution locations in Florida, Georgia and North Carolina.
The problem was discovered when the establishment notified FSIS that the product was inadvertently misbranded when a printer did not place the bottom label on the product packaging. As a result, the list of ingredients and the cooking instructions are missing.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an illness should contact a health care provider.
FSIS is concerned that some product may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and to only consume chicken that has been cooked to a temperature of 165 degrees Fahrenheit. The only way to confirm that chicken is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature: https://www.fsis.usda.gov/safetempchart.
Consumers and members of the media with questions regarding the public health alert can contact John Miller, director of operations, Tampa Bay Fisheries at 813-752-8883 ext. 202 or at johnm@tbfish.com
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.
Source: USDA's FSIS
