Health officials say 179 people have been sickened with salmonella food poisoning linked to broiled chicken liver products recalled by a New York food processor.
Between April 1 and Nov. 16, people in six states fell ill with Salmonella Heidelberg infections tied to chicken livers produced by Schreiber Processing Corp. of Maspeth, N.Y. The U.S. Department of Agriculture notified consumers that an undetermined amount of broiled products had been recalled because of contamination with the common strain of the foodborne pathogen. At the time, the agency said the products were linked to a cluster of illnesses in New York and New Jersey.
Illnesses include 99 in New York, 61 in New Jersey, 10 in Pennsylvania, six in Maryland, two in Ohio and one in Minnesota. Products linked to the outbreak were also sold in Rhode Island and Florida, though no cases have been reported there.
The USDA's Food Safety and Inspection Service said in a statement that the products appeared to be ready to eat, but were actually only partially cooked. Illnesses were also linked to chopped liver made from the products, FSIS said.
FSIS officials said that the Salmonella Heidelberg strain linked to the chicken livers was not the same strain detected in ground turkey recalled earlier this year by meat giant Cargill Meat Solutions Corp.
The recalled products include 10-pound boxes of Meal Mart Broiled Chicken liver and 10 pound boxes of loose packed broiled chicken liver. Each box or bag of product bears the establishment number P-787 inside the USDA mark of inspection.
Salmonella infections typically cause diarrhea, abdominal cramps and fever within six to 72 hours of eating contaminated food. Additional symptoms might include chills, headache, nausea and vomiting that can last up to a week.