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Houston company remembers salad with chicken products



HOUSTON (AP) – Houston company has recalled nearly 1,800 pounds of chicken-based salad because a corn starch can be contaminated with salmonella and listeria.

The US Department of Agriculture says GHSW recalled salads produced October 1 to yesterday, with "best of" or "best-selling" dates on sunday or monday.

There are no reports of somebody getting sick.

Salads with a "P-44056" USDA mark were sent to Colorado, Louisiana, New Mexico, Oklahoma, Tennessee and Texas. The products contain some products sold under Whole Foods and Trader Joe's labels.

Salmonella can cause diarrhea, stomach cramps and fever. Listeriosis can cause diarrhea, fever, muscle aches, headaches, stiff neck, confusion, loss of balance and cramps.

The products include:

– Packs of 10 grams (283.49 grams) of "365 BY THE Entire FOOD MARKET BBQ STYLE CHOPPED SALAD WITH CHICKEN"

– 8 grams 226.79 grams) packs of "365 BY ALL FOOD MARKET CHICKEN FAJITA SALAD"

– 13 ounces (368.54 grams) packets of "TRADER JOE'S BBQ SEASONED WHITE CHICKEN SALAD"

– 10, 7 oz (303.33 grams) packages of "TRADER JOE'S FELD CHOPPED SALAD WITH GRILLED WHITE CHICKEN"

– 10.7 ounce (303.33 grams) packages of "TRADER JOSE'S MEXICALI INSPIRED SALAD WITH

16 PHOTO

15 Common Food Poison Risk

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Each year, 48 million Americans, or about one in six people get sick of food borne diseases, and about 3000 cases each year is deadly. Find out which common foods are at the highest risk of food poisoning.

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Chicken

Between 1998 and 2010 in The United States reports the Center for Science in Public Interest (CSPI) that chicken constituted 452 eruptions that viewed 6,896 consumers, more than any other meat or poultry product. Most outbreaks are caused by bacteria Clostridium perfringens, which are found in poorly prepared food or food that is left for a long time, and bacteria Salmonella, which often pollute poultry during slaughter and treatment.

Malt beef has a very high risk of food-borne disease because contamination with antibiotic-resistant and resistant strains of E. coli and Salmonella may occur, leading to hospitalization, severe symptoms with long-term health effects or death.

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Eggs

Most of the ovarian diseases are due to Salmonella, which sings more than 11,000 people from 1990 to 2006. Federal regulations in the 1970s have reduced the transmission of salmonella from external fecal contamination of the shell , but today's most common type, Salmonella enteritidis, infects the ovaries of healthy chickens and is transferred to the egg even before the shell is formed. Eating your eggs raw or running can increase the risk of disease.

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Tuna

Scombroid is the main cause of tuna disorder disease and occurs when mistakenly stored fresh fish begins to decay and release natural toxins. SCPI eruption notice! The database shows that more than 2,300 people have reported cases of scombroid poisoning, which can cause symptoms such as stomach cramps, nausea and diarrhea.

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Oysters

Most cases of oyster disease occurred in restaurants and attributed to Norovirus and bacteria Vibrio. While other foods may be contaminated with Norovirus from improper handling, oysters can pick up the bacteria from the water they are harvested and risk them to serve raw or undercooking.

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Pork

The CSPI reports that pork (except ham, sausage and grill) sickened more than 2,000 people from 1998 to 2010, and most pork was linked to salmonella. It was interesting that more outbreaks occurred in consumer homes than in restaurants (40 percent compared to 24 percent of outbreaks).

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Turkey

From 1998 to 2010 there have been 130 turkey-related food-borne outbreaks that have caused 4,349 documented diseases (others only for chicken among meat and poultry products) most often attributed to Clostridium perfringens. CSPI explains that the eruptions in the outbreaks in November and December are due to improper handling of turkey meals that have been left out at room temperature for too long.

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Potatoes

Potato outbreaks occur in potato salads and other potato dishes, and more than 30 percent of potato-related outbreaks are associated with salmonella. Since these dishes contain many ingredients, the causes of contamination can occur from any of the raw materials or from improper handling of a raw meat or poultry ingredient.

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Other meat products Steak, ground or roast)

Other beef products, such as beef steak, beef stew and chickpeas, are responsible for 99 outbreaks and at least 2,414 diseases from 1998 to 2010 according to to CSPI. Counterfeit handling after cooking can explain most cases of disease.

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Barbecue grill or pork

The barbecue cooking method is unique because it cooks with low, indirect heat and requires afterwards handling. CSPI's study of meat-related food-borne disease considers it "medium risk" that nearly 2,500 people get sick from 1998 to 2010, often from pathogens such as Staphylococcus aureus and Clostridium perfringens, which may indicate incorrect treatment. In addition, almost 40 percent of these outbreaks occurred in a restaurant.

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Roast Beef

Traditionally roast beef, brisket or potato stew involves oven-shaking thick pieces of meat in a shallow pan, boiled on a stove top or cooking on a closed grill. According to CSPI, 2,470 people were ill from eating roast beef from 1998 to 2010, and more than half were sown by Clostridium perfringens, indicating that the meat was at room temperature for long before it was served.

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Cheese

Cheeses can become contaminated with pathogens during production, and most cases of disease are due to Salmonella. Today, cheese is made with pasteurized milk that reduces the risk of disease; However, unlicensed manufacturers can still use unpasteurized milk, so consumers should be careful, especially for Latin American style like queso fresco and queso oaxaca.

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Steak

The Popular Cooking The method for steaks is searing when the meat's surface is boiled in high heat over a short period of time. Only pathogens on the surface are killed, which can explain the 82 food-borne outbreaks that have caused nearly 2000 diseases from 1998 to 2010. More than half of these diseases were associated with E. coli infections.

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Leafy Greens

In an analysis of a decade of food-borne outbreak data in the United States, a center for disease control and preventive (CDC) study found that leafy vegetables account for most diseases, which surprisingly exceeds animal categories such as beef and poultry. The pathogen Norovirus, which can contaminate food when handled by a sick person, causes 46 percent of these diseases.

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Ice Cream

The largest icebreaker-related outbreak occurred in 1994 when an ice cream maker used the same truck to pick up unpasteurized liquid egg and pasteurized ice cream mixture. Salmonella contaminated premix was used in ice cream products that saw thousands of people over 41 states. Another major source of food poisoning is home-made ice cream because of the use of undercooked eggs.

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