COSTCO’S EL CAMINO REAL STORE RECALLS MORE CHICKEN PRODUCTS

(The following is a reformatted version of a press release
issued by the USDA and received via electronic mail. The release
was confirmed by the sender.) 
California Wholesale Store Recalls Rotisserie Chicken Products
Due To Possible Salmonella Contamination 
Class I Recall 058-2013
Health Risk: High Oct 17, 2013
Congressional and Public Affairs
Catherine Cochran
(202) 720-9113 
EDITOR’S NOTE: This release is being reissued to reflect an
additional 14,093 units of products produced on dates not
included in the Oct. 12, 2013 release. 
WASHINGTON, Oct. 17, 2013 - Costco’s El Camino Real store in San
Francisco, Calif., is recalling an additional 14,093 units of
rotisserie chicken products that may be contaminated with a
strain of Salmonella, the U.S. Department of Agriculture’s Food
Safety and Inspection Service (FSIS) announced today. This is in
addition to the 9,043 units that were recalled on Oct. 12. 
The products subject to recall are: 
13,455 “Kirkland Signature Foster Farms” rotisserie chickens
638 total units of “Kirkland Farm” rotisserie chicken soup,
rotisserie chicken leg quarters, and rotisserie chicken salad.
The products were sold directly to consumers in a Costco located
at 1600 El Camino Real, South San Francisco, Calif., between
Sept. 24 and Oct. 15, 2013. 
Costco and the California Department of Public Health discovered
through a follow up investigation to the previous recall that
additional product should be recalled. No illnesses have been
reported in association with the product being recalled today. 
The initial recall was initiated on Oct. 12, 2013 due to
concerns about a group of Salmonella Heidelberg illnesses that
may be associated with the consumption of rotisserie chicken
products prepared in and purchased at the Costco El Camino Real
store. The PFGE pattern (0258) associated with this outbreak is
reported rarely in the United States. FSIS, working with the
Centers for Disease Control and Prevention (CDC), the California
Department of Public Health and the County of San Mateo Public
Health Department, determined through epidemiologic and
traceback investigations that there is a link between the Costco
El Camino Real rotisserie chicken products and this illness
outbreak. At this time, it appears that the problem may be the
result of cross-contamination after the cooking process in the
preparation area. FSIS is continuing to work with CDC, public
health partners in California and Costco on the investigation.
FSIS will continue to provide information as it becomes
available. 
This group of illnesses is part of a larger cluster of
Salmonella Heidelberg illnesses that are known to be multi-drug
resistant. For more information about the larger cluster, visit:
http://www.cdc.gov/salmonella/heidelberg-10-13/index.html. 
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. Costco has already taken steps to
contact every customer who purchased rotisserie chicken
products. When available, the retail distribution list(s) will
be posted on the FSIS website at:
www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts. 
Consumers and media with questions regarding the recall should
contact Costco at (800) 774-2678. 
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 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. Please do not rely on the cooking
time for each side of the product, but use a food thermometer. 
All poultry products should be cooked to a safe minimum internal
temperature of 165° F as determined by a food thermometer. Using
a food thermometer is the only way to know that food has reached
a high enough temperature to destroy foodborne bacteria. 
Consumption of food contaminated with Salmonella can cause
salmonellosis, one of the most common bacterial foodborne
illnesses. Salmonella infections can be life-threatening,
especially to those with weak immune systems, such as infants,
the elderly, and persons with HIV or undergoing chemotherapy.
The most common symptoms of salmonellosis are diarrhea,
abdominal cramps and fever within eight to 72 hours. Additional
symptoms may be chills, headache, nausea and vomiting that can
last up to seven days. 
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. “Ask Karen” live chat
services are available Monday through Friday from 10 a.m. to 4
p.m. ET. 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:
www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/report-a-problem-with-food. 
(bjh) NY 
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