CIDRAP reports that a New York food processor has recalled broiled chicken liver products that have been linked to at least 170 Salmonella Heidelberg infections in five states, according to the US Department of Agriculture (USDA) and state health departments.

Screen Shot 2011-11-09 at 3.21.14 PM.pngThe recall applies to an undetermined amount of broiled chicken livers produced by Schreiber Processing Corp., based in Maspeth, N.Y., the USDA Food Safety and Inspection Service (FSIS) said yesterday in a statement.

The New York City Department of Health and Mental Hygiene (NYCDHMH) said today that it has identified 56 Salmonella infections in the city linked to the company’s MealMart brand kosher broiled chicken livers. It said illnesses have also been identified in New Jersey, Pennsylvania, Maryland, and Minnesota.

Other Illnesses:

  • 33 more cases have been identified in the state outside New York City.
  • New Jersey Department of Health and Senior Services (NJDHSS) said today that it has identified 64 cases with links to the recalled products. It said most of the sick patients are from Ocean County.
  • Maryland health officials have received reports of nine cases linked to the outbreak, including seven adults and two children.
  • The Pennsylvania Department of Health (PDH) has confirmed seven outbreak-related cases that occurred from April through August.
  • Minnesota one.

The FSIS said testing by the New York State Department of Agriculture and Markets identified the outbreak strain in samples of the company’s broiled chicken livers and in samples of chopped liver made from the same products.

The products were sold in 10-pound boxes that contained two 5-pound bags of chicken livers made for further processing or loose-packed broiled chicken livers.

See also, Broiled Chicken Livers Sicken 170 In New York & New Jersey

  • Sam

    Were the victims eating this stuff without further cooking?

  • mikke

    What Sam said.
    I fully understand the taste for raw, or lightly heated, meat. But I’m also aware that microbes have evolved to take advantage of that gustatory preference, and many other human habits. The solution is easy: cook the damn meat/eggs/etc.
    In the case of milk pasteurization, I always laugh at people getting their bodices in a heave over heating milk to 160F/72C for a few seconds.
    Good gravy, I sit in my sauna for half an hour or more–80 to 100 C (176 to 212 F). My skin and hair must be a total crime against the laws of god, nature, and upscale urban foodies!