A wholesale grocer is recalling an undetermined amount of popular meat and poultry products that were shipped to a pair of Target locations on Long Island due to concerns they may contain Staphylococcus aureus, Shiga-toxin producing E. coli, Listeria monocytogenes, and Salmonella.
Westfield, Massachusetts-based C&S Wholesale Grocers announced it is recalling ready-to-eat and not-ready-to-eat meat and poultry products due to temperature abuse during transport, which may have resulted in the growth of spoilage organisms or pathogens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced.
The items subjected to recall were sold on June 17 at the Target on Vets Highway in Commack and the location on North Research Place in Central Islip. The problem was discovered when the firm notified FSIS that the product was held at an incorrect temperature and then inadvertently shipped into commerce. All remaining inventory of the recalled items have been removed from the store and destroyed.
- A list of items recalled from the Central Islip Target can be found here.
- A list of items recalled from the Commack Target can be found here.
The recall has been assigned as a “Class I,” which means “it is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.”
Symptoms of E. coli include stomach cramps, diarrhea, and vomiting for several days. Others may endure a minor fever.
"Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended," according to the USDA. "Most people recover within a week, but, rarely, some develop a more severe infection. Some kinds of E. coli bacteria cause disease when they make a toxin called Shiga toxin. The bacteria that make these toxins are called “Shiga toxin-producing E. coli,” or STEC for short. The most common type of STEC in the United States is E.coli O157:H7.”
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts four to seven days.
According to the FSIS, consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.
“Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms.
"An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems.”
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