Posts Tagged ‘ food recall ’

Chobani Yogurts Remain in Some School Lunches

Thursday, September 19th, 2013

Chobani yogurts remain on the menus at schools in 4 states that are launching a healthy eating pilot program, even after discovery of possible mold contamination prompted a nationwide recall of some of the Greek yogurt company’s products.  More from NBC News:

Some 230 New York school districts have ordered more than 3,300 cases of Chobani products, while Idaho schools have requested more than 3,400 cases, school officials said.

Those states, along with Arizona and Tennessee, are part of a new U.S. Department of Agriculture pilot project to test the use of Greek-style yogurt as a healthy, high-protein addition to the National School Lunch Program.

The yogurt set for schools isn’t affected by the Sept. 5 Chobani recall, state and federal officials said. It won’t arrive for another couple of weeks and it’s being made in the firm’s New York plant, not the Twin Falls, Idaho, site where company officials detected mold after receiving consumer reports of bubbling, bulging cartons of yogurt. At least 223 complaints of illness tied to the recalled yogurt have been reported to the Food and Drug Administration, though they haven’t been confirmed.

“USDA is aware of the situation and will work with the company to ensure products delivered to schools are healthy and safe,” said agency spokeswoman Brooke Hardison.

Image: Elementary school cafeteria, via Shutterstock

Add a Comment

Tyson Recalls More Than 40,000 Pounds of Ground Beef

Tuesday, December 20th, 2011

Due to concerns that it may be contaminated with E. coli bacteria, Tyson Fresh Meats has issued a recall for 40,948 pounds of ground beef chuck that was sold in 16 states.  The company announced the recall late last week, calling it a “precautionary measure” after a sample of the beef was found in a USDA analysis to contain traces of the bacteria.  The company also noted there have been no reported illnesses associated with the recalled meat, and that E. coli is always rendered harmless if beef is properly handled and cooked to a minimum internal temperature of 160 degrees F.

The affected beef is 80/20 ground beef chuck produced on October 24, 2011 with USDA code Est. 245C and production code D-0381-BH on the package.  The beef had a “best before” or “freeze by” date of November 13, 2011, and it was sold in states including Alabama, California, Florida, Georgia, Illinois, Indiana, Kentucky, Louisiana, Mississippi, New York, North Carolina, Ohio, South Carolina, Tennessee, West Virginia, and Wisconsin.

Image:  Ground beef, via Shutterstock

Add a Comment