Almost 30,000 Pounds Of Chicken Kiev Recalled Due To Possible Link To Salmonella

DETROIT (WWJ) - A poultry product sold in 16 states is being recalled after health officials linked the tainted meat to a strain of salmonella.

The "Chicken Kiev" product produced by Antioch Farms is made with boneless breast of chicken and rib meat. The recall began in Minnesota last week, but has since expanded to Michigan, Vermont, Nevada and Utah - among other states.

The recall involves nearly 30,000 pounds of chicken products with sell-by dates of Oct. 1, 2015 and Oct. 7, 2015. Each package should have a USDA inspection mark with the facility number "P-1358" inside from KochFoods.

At least six people have had confirmed cases, with one hospitalization reported. Symptoms includes diarrhea, abdominal cramps and fever within 72 hours of eating the contaminated meat.

Find more information on the recall [here].

PREPARING PRODUCT FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

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.

Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.

The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
- Fish: 145 °F
- Beef, pork, lamb chops/steaks/roasts: 145 °F with a 3-minute rest time
- ground meat: 160 °F
- poultry: 165 °F
- hot dogs: 160 °F or steaming hot

Refrigerate raw meat and poultry within 2 hours after purchase or 1 hour if temperatures exceed 90 ºF. Refrigerate cooked meat and poultry within 2 hours after cooking.