Monday, July 30, 2012

Florida RaceTrac Chicken Wrap Listeria Recall

ORLANDO, Florida -- LSG Sky Chefs, an Orlando, Fla. establishment, is recalling approximately 735 pounds of ready-to-eat chipotle chicken wrap products. The products contain diced onions that are the subject of a Food and Drug Administration (FDA) recall due to possible Listeria monocytogenes contamination, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced Friday. 


The following products are subject to recall:

  • 6.9-ounce packages of "RaceTrac Chipotle Chicken Wrap." 


Each package has a "Sell Thru" date of July 27 to July 31, 2012 and bears the establishment number "P-19682" inside the USDA mark of inspection. The products were produced at the company's Orlando, FL facility and are the only LSG Sky Chefs product that is affected by this recall. The products were produced from July 22 to July 26, 2012, and shipped for distribution to retail establishments in Florida.


FSIS was alerted to the problem by LSG Sky Chefs. The company informed the agency that diced onions subject to an FDA recall were contained in the pico de gallo used in the chicken wraps produced on the dates listed above. FSIS, FDA and the company have received no reports of illnesses associated with consumption of these products.  



Chicken Chipolte Wraps No Longer Offered At RaceTrac:
 
"RaceTrac considers the safety of our guests and store team members its top priority.  In advance of the recall, as of July 26th, we no longer offer Chicken Chipotle Wraps in our Florida stores," said RaceTrac spokesperson Terrica Oglesby.  "As soon as we’re confident the wrap is up to RaceTrac’s standards, we’ll bring it back. We are in the process of identifying different suppliers and vendors to replace this product. No other RaceTrac products or markets were impacted."


Recommendations for people at risk for Listeriosis

Wash hands before and after handling raw meat with warm/hot (preferred) or cold soapy running water by rubbing hands together vigorously for at least 20 seconds. Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean up any spills right away. The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps to dislodge bacteria and viruses from hands and surfaces.


Additionally, warm/hot water helps to dissolve fats/foods, aiding in cleaning/microbe removal and can also assist in deactivation of pathogens. For more information on hand washing, go to
http://www.cdc.gov/handwashing


 If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses. 


Keep raw meat, fish and poultry away from other food that will not be thoroughly cooked. Use separate cutting boards for raw meat, poultry, and their juices and thoroughly cooked foods. 


Thoroughly cook ground meat such as beef to an internal temperature of 160° F, as measured with a food thermometer, before eating. 


Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.