> ## Content Index
> Fetch the complete content index at: https://www.foodconsumer.org/llms.txt
> Use this file to discover other available public pages before exploring further.

# Barber Foods Recalls Kiev Stuffed Chicken Product Due to Possible Salmonella Enteritidis Contamination
- URL: https://www.foodconsumer.org/recalls_kiev_stuffed_chicken_0703150622/
- Published: 2015-07-03T07:21:00.000Z
- Updated: 2026-09-22T16:16:22.000Z
- Description: Barber Foods recalled about 58,320 pounds of frozen raw stuffed Chicken Kiev over possible Salmonella Enteritidis, after FSIS tied the product to an illness cluster with four cases in Minnesota. It went to Sam's Club stores in three states and may still sit in freezers.
- Author: Food Consumer
- Tags: Alerts, Shopping, #vivvo-import

## News Release

### Barber Foods Recalls Kiev Stuffed Chicken Product Due to Possible Salmonella Enteritidis Contamination

**Class I Recall096-2015**

**Health Risk: HighJul 2, 2015**

[En Español](http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-096-2015-release/!ut/p/a1/jZHbbqMwEIafZS-ydwQDSZRUqiqWQDZscErD0TcrY5xAMAeBEwpPv85WqtRVqq19MzP6PP%5FMbxnJkYwqfM1PmOd1hdktR4vfwAULZWUAe2%5FpFthCzQqWcKOA%5FUIA8QdgpdyAwN3%5FMgywhNoX339ydPC%5F9%5FYXBNTWMZyTjBrMMymvjrUctZRgxiSCOyrhlmT5lcrRe6ACZf7OgNVCuhWkljIqeDmU0UdRoIgrRA-znzbUwH72L3DHlTfg87XFXidWJ3-%5FINarRFuKBVp6pC1tp5dWlDPOm4cJmACWV0U3PdXXlDIxfjtMSV1OAG8xKZ740NBHwnJSfKdVnj6i0BqfPbNMQqtJNuyCVFY8e9ve8fwejvqwO7sqHH0VeuarXSqMaDBDatCgtQJfzC33Ldvc-XbgGWBw1qbirEnv5DMAz0SBZ%5F%5FVOaAijl6yuLRGFN56m73gSqIGAw6tTuQa9HShp8%5FsMuBxyDocuqtUE7OESrarfmRCkyeazdwNGnHkXNIIFvFhLkyISxEzUoq-UTpP7nmT1R2Xo7ueyE3pR-NOPx62EkqG%5Ftsf6CBo1g!!/?1dmy¤t=true&urile=wcm%3apath%3a%2Ffsis-content%2Finternet%2Finformational%2Fen-espanol%2Fnoticiasysucesos%2Favisos-de-alerta-sobre-salud-publica%2Farchive%2F2015%2Frc-096-2015-sp&ref=foodconsumer.org)

Congressional and Public Affairs   
Gabrielle N. Johnston  
(202) 720-9113

**WASHINGTON, July 2, 2015 –** Barber Foods, a Portland, Maine establishment, is recalling approximately 58,320 pounds of frozen, raw stuffed chicken product that may be contaminated with*Salmonella* Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The Chicken Kiev item was produced on January 29, 2015; February 20, 2015; and April 23, 2015\. The following product is subject to recall: \[[View Label](http://www.fsis.usda.gov/wps/wcm/connect/3fa2220b-88fd-49c7-85ce-f97e2f927f0a/096-2015-label.pdf?MOD=AJPERES&ref=foodconsumer.org) (PDF only)\]

- 2-lb. 4-oz. cardboard box containing 6 individually pouched pieces of “BARBER FOODS PREMIUM ENTREES BREADED-BONELESS RAW STUFFED CHICKEN BREASTS WITH RIB MEAT KIEV” with use by/sell by date of April 28, 2016, May 20, 2016 and July 21, 2016 and Lot Code number 0950292102, 0950512101, or 0951132202.

The product subject to recall bears the establishment number “P-276” inside the USDA mark of inspection. This product was shipped to Sam’s Club retail stores in Illinois, Minnesota and Wisconsin. The product subject to recall has not been available for retail sales since June 26, 2015; however, FSIS suspects that consumers may have this item in their freezers. 

FSIS was notified of a cluster of *Salmonella* Enteritidis illnesses on June 24, 2015\. Working in conjunction with Minnesota State Departments of Health and Agriculture, FSIS determined that there is a link between the Chicken Kiev product from Barber Foods and this illness cluster. Based on epidemiological evidence and traceback investigations, four case-patients have been identified in Minnesota with illness onset dates ranging from April 5, 2015 to June 8, 2015 that link to the specific Barber Foods product. FSIS continues to work with the Minnesota Departments of Health and Agriculture as well as the Centers for Disease Control and Prevention on this investigation.

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 exposure to the organism. 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 in consumers' freezers. Although the product subject to recall may appear to be cooked, this product is in fact **uncooked (raw)** and should be handled carefully to avoid cross-contamination in the kitchen. Particular attention needs to be paid to safely prepare and cook these raw poultry products to a temperature of 165° F checking at the center, the thickest part and the surface of the product.

This frozen, raw, stuffed chicken product was labeled with instructions identifying that the product was raw and included cooking instructions for preparation. Some case-patients reported following the cooking instructions on the label and using a food thermometer to confirm that the recommended temperature was achieved. Therefore, FSIS advises all consumers to treat this product like a raw chicken product. Hands and any surfaces, including surfaces that may have breading dislodged from the product, should be cleaned after contact with this raw product. Also, keep raw poultry away from other food that will not be cooked. Use one cutting board for raw poultry and a separate one for fresh produce and cooked foods.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify theircustomers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at [www.fsis.usda.gov/recalls](http://www.fsis.usda.gov/recalls?ref=foodconsumer.org).

Consumers with questions can contact the company directly at (844) 564-5555\. Media with questions can contact Laura Phillips, Media Relations Spokesperson, at (513) 381-8347.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at [AskKaren.gov](http://askkaren.gov/?ref=foodconsumer.org) or via smartphone at [m.askkaren.gov](http://m.askkaren.gov/?ref=foodconsumer.org). 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 l0 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](http://www.fsis.usda.gov/reportproblem?ref=foodconsumer.org).

| **PREPARING PRODUCT FOR SAFE CONSUMPTIONUSDA Meat and Poultry Hotline1-888-MPHOTLINE or visit[www.fsis.usda.gov](http://www.fsis.usda.gov/?ref=foodconsumer.org)** Wash hands with soap 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 spills immediately. Keep raw meat, fish and poultry away from other food that will not be cooked. Use one cutting board for raw meat, poultry and egg products and a separate one for fresh produce 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 food thermometer to measure the internal temperature. \- Beef, Pork, Lamb, &Veal (steaks, roasts, chops): 145°F with a three minute rest time\- Ground meat: 160°F\- Whole poultry, poultry breasts, & ground poultry: 165°F\- Fish: 145°F Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking. |
| -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| **USDA Recall Classifications** |                                                                                                                                                                 |
| ------------------------------- | --------------------------------------------------------------------------------------------------------------------------------------------------------------- |
| **Class I**                     | This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death. |
| **Class II**                    | This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.                               |
| **Class III**                   | This is a situation where the use of the product will not cause adverse health consequences.                                                                    |

*Last Modified Jul 02, 2015*