WASHINGTON, Oct. 9, 2016 The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) is issuing a public health alert out of an abundance of caution due to concerns about illnesses caused by Salmonella that may be associated with a chicken salad product sold from Costco Store #1190, in Lynwood, Wash. The chicken salad item for this public health alert was produced Aug. 26 through Sept. 2, 2016. The following product is subject to the public health alert: Varying weights of Costco Rotisserie Chicken Salad. This product was sold directly to consumers who shopped at Costco Store #1190 in Lynwood, Wash. On September 26, 2016, the Centers for Disease Control and Prevention (CDC) notified FSIS of an investigation of Salmonella I 4,[5],12:i:- illnesses in the state of Washington. Working in conjunction with CDC and the Washington State Department of Health, FSIS determined that there is a possible link between rotisserie chicken salad from Costco's Alderwood store in Lynwood, Wash. and these illnesses. Based on epidemiological evidence, four Salmonella I 4,[5],12:i:- case-patients have been identified with illness onset dates ranging from September 2 to September 6, 2016. Traceback investigation indicated that three of these case-patients consumed rotisserie chicken salad purchased on August 26, August 31 and September 2, 2016 from this Costco location. No product has tested positive for this strain of Salmonella. Clinical isolates associated with this investigation were tested for antibiotic-resistance, and three isolates from Washington State were found resistant only to tetracycline and susceptible to other antibiotics commonly used to treat salmonellosis. FSIS continues to work with Costco and public health partners on this investigation, and will provide more information as it becomes available. 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 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider. FSIS and the company are concerned that some product may be frozen and in consumers' freezers. Consumers who have purchased this product on August 26, August 31 and September 2, 2016 are urged not to consume it. This product should be thrown away or returned to the place of purchase. FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume rotisserie chicken that has been cooked to a temperature of 165°F. The only way to confirm that rotisserie chicken is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ. 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. 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 10 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: http://www.fsis.usda.gov/reportproblem. Recommendations for Preventing Salmonellosis: Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away. Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods. Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as ground beef and pork is 160oF, and 165oF for poultry, as determined with a food thermometer. Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90oF). Refrigerate cooked meat and poultry within two hours after cooking.
