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Potential Salmonella Contamination Prompts Barber Foods Recall

WASHINGTON (CBS) -- Barber Foods is recalling nearly 2 million pounds of frozen chicken products that may be contaminated with Salmonella.

The U.S. Department of Food and Agriculture's Food Safety and Inspection Service made the announcement on Sunday.

The Portland, Maine company is recalling about 1.7 million pounds of products produced between February 17 and May 20. A complete list of the recalled products has been posted to the USDA's website.

chicken broccoli recall
Broccoli and cheese chicken product being recalled by Barber Foods for salmonella risk. (Image credit USDA)

The company is recalling two-pound, four-ounce cardboard boxes containing six individually pouched pieces of "Barber Foods Premium Entrees Breaded-Boneless Raw Stuffed Chicken Breasts With Rib Meat Kiev" with use by/sell date of April 28, 2016, May 20, 2016 and July 21, 2016 and Lot Code numbers of 0950292102, 0950512101, or 0951132202, respectively.

The products also feature an establishment number of "P-276" inside the USDA mark of inspection.

They were shipped to retail locations nationwide and in Canada.

The USDA says two more people have been identified following an initial recall on July 2. They added that the scope of this recall expansion now includes all products associated with contaminated source material.

Eating food contaminated with Salmonella can lead to several health problems including fever, diarrhea and stomach cramps. The problems typically occur within the first 12-to-72 hours.

Most people recover within a week, but those suffering from severe diarrhea may need to be hospitalized. Children, the elderly and people with weakened immune systems may be more at-risk than others.

The USDA says consumers should take care when handling and preparing raw chicken to avoid cross-contamination. By cooking chicken to a temperature of 165 degrees Fahrenheit, you should be able to kill Salmonella.

Consumers with questions can call Barber Foods at (844) 564-5555.

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