On Thursday, June 17, Campbell Food Soup Supply Company, LLC, along with ConAgra Foods Packaged Foods, LLC, issued a voluntary recall of two popular food brands. Campbell Foods is recalling the following items:
- 14.75-ounce cans of “SpaghettiOs” with Meatballs, bearing the identifying product code “U5” on the bottom of the can.
- 14.75-ounce cans of “SpaghettiOs” A to Z with Meatballs, bearing the identifying product code “4N” on the bottom of the can.
- 14.75-ounce cans of “SpaghettiOs” Fun Shapes with Meatballs (Cars), bearing the identifying product code “KS” on the bottom of the can.
ConAgra is recalling the following item:
- 13-ounce packages of “Marie Callender’s Cheesy Chicken & Rice White Meat Chicken and Broccoli over Rice Topped with Rich Cheddar Sauce.” Each package bears a label with establishment number “P-45” inside the USDA mark of inspection.
The United States Department of Agriculture’s Food Safety and Inspection Service found that both products could contain a strain of salmonella. Consumers who have purchased these products should safely dispose of the items and not consume them.
“Any food with salmonella could cause an infection called salmonellosis, which if not treated, could be deadly for a person,” said Division of Environmental Health Director Reg Glos. “The usual symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours of ingesting a food item contaminated with salmonella.”
Glos said he is unaware of any cases of salmonella among Pinal County residents from the recalled foods.
To avoid salmonella contamination stemming from routine food handling, Glos offered the following suggestions:
- Wash hands before handling food.
- Keep raw items such as chicken and meat away from items that will not be cooked.
- Sanitize any items, such as cutting boards, dishes or utensils that have come in contact with items such as raw chicken or meat.
- When arriving home from the grocery store, immediately place any raw meats or chicken into the refrigerator or freezer.
- Refrigerate prepared chicken or meat within two hours after cooking.
- Make sure the internal temperature of the chicken or ground meat is at 165 degrees or above while cooking.
Tired of emptying our pantry of BAD food and even our SpaghettiOs now. Is nothing sacred? People GET MAD about food recall issues becuz it impacts everyone not just an elite few. How will our government oversee every local health care delivery service if it can’t manage oversight of a few huge factories. Here’s an idea: Hire and train some unemployed workers as FDA quality controllers. Congress can pretend the new FDA hires are census takers and maybe then Congress can get something accomplished with its usual effort and understanding.
Salmonella is usually carried by roaches and worse. eColi is from workers not washing hands – or contaminated foods improperly grown or handled in the supply chain. Health reports on local restaurants are public. Sedona and every town with newspapers should publish them as community service.