“Following receiving notification of the expanded recall of Pilgrim’s Pride Corp. products yesterday, all cafeteria managers have been instructed to immediately hold all current inventory of Gold Kist products they have stored in accordance with our procedures,” Carrie Sterrs, schools spokeswoman, said. “Any Gold Kist products that were slated for usage have been substituted with non-Gold Kist products. We will continue to be diligent in complying with this recall.”
No confirmed reports of injury because of consuming the possibly contaminated material exist, according to a USDA press release.
The recall was ordered by the U.S. Department of Agriculture on April 7 and affected only a single product in the Gold Kist Farms line. But last Tuesday, the recall was expanded to more than 20 products in the Gold Kist Farms and Sweet Georgia Brand product lines, both of which are owned by Pilgrim’s Pride.
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12 comments:
I can understand metal, plastic and rubber being carried into the processing line from a broken machine part, but not the wood. Are there wooden parts on the line?
Once in a while, toothpicks will fall out of workers' mouths and into the processed chicken goo vat.
Believe me, they're not the worst of the stuff that ends up in there.
A damn shame, with a Perdue plant right here in Salisbury, that they cannot supply the schools with chicken. Why?
Just like using out of state contractors while there is plenty here.
8:06 AM - It's called contract buying. A provider (like Sysco), gets the contracts for schools and they choose what companies' products to buy, not the school system. Chicken nuggets are just one of a hundred products contracted in an institutional group purchase. And, sorry to say, low bidder wins.
My kids have had a brown bag lunch their whole lives (now in high school). The school lunches are terrible. I swear they are better off with a pb&j, an apple/carrot sticks and a cookie.
8:06/8:30 I think it's something like collusion going on. When the big companies ran out the little independent processors by colluding with the government to pass all kinds of regulations, they made a deal w/each other. Some sell for institutional use and others to grocery stores for the public. Either way none of these places have a quality product and it's a shame children have been reduced to having to eat something that isn't fit for a rabid dog's last meal.
If you really care about your family and their health do not buy this junk.
You are right 8:51.
There's no doubt that this stuff barely qualifies as food for humans. If they could get away with liquefying the bones and cartilage and adding it to the rest of the mess, they'd do it. Who knows, maybe they do already!
Perdue, Tysons, all of them sell some nasty crap. I don't know how anyone can eat it. The smell alone is putrid and enough to gag a maggot. It stinks the whole house up when you cook it and your hands stink for hours no matter how much washing after touching it raw. I've been buy free range from a local place and it doesn't stink at all and tastes good.
just where does institutional grade chicken rate on the usda
10:32 AM
Grades B and C poultry are usually used in further-processed products where the poultry meat is cut up, chopped or ground. If sold at retail, they are usually not grade identified.
Grade A Image of Grade A Label is the highest quality and the only grade that is likely to be seen at the retail level. This grade indicates that the poultry products are virtually free from defects such as bruises, discolorations, and feathers. Bone-in products have no broken bones. For whole birds and parts with the skin on, there are no tears in the skin or exposed flesh that could dry out during cooking, and a good covering of fat under the skin. Also, whole birds and parts will be fully fleshed and meaty.
The U.S. grade shield for poultry may be found on the following chilled or frozen ready-to-cook poultry products: whole carcasses and parts, as well as roasts, tenderloins, and other boneless and/or skinless poultry products that are being marketed. There are no grade standards for necks, wing tips, tails, giblets, or ground poultry.
Guess which one is served in schools.
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