Alabama Department of Agriculture and Industries Consumer Food Safety Inspectors are conducting recall effectiveness checks on certain Bell & Evans Gluten Free Breaded Chicken products.

This is a Class I recall, which means it 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.

On Oct. 25, Murry’s Inc., a Lebanon, Penn., based company, recalled approximately 31,689 pounds of gluten free breaded chicken products that may be contaminated with Staphylococcal enterotoxin, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

The products have a best by date of Aug. 9, 2015. The following products are subject to recall:

12-oz. boxes of Bell & Evans Gluten Free Breaded Chicken Breast Nuggets

10.5-oz. boxes of Bell & Evans Gluten Free Breaded Chicken Breast

The products subject to recall have the establishment number “P-516” inside the USDA mark of inspection. These products were shipped to retail locations nationwide.

FSIS and the company have received no reports of adverse reactions due to consumption of these products.

The problem was discovered by the Colorado Department of Agriculture during a retail surveillance and sampling program funded by the USDA at a Federal Emergency Response Network lab. After being notified of the positive test result, FSIS conducted trace back activities.

Staphylococcal food poisoning is a gastrointestinal illness. It is caused by eating foods contaminated with toxin-producing Staphylococcus aureus.

Staphylococcus aureus is a common bacterium found on the skin and in the noses of healthy people and animals. Staphylococcus aureus can produce seven different toxins that are frequently responsible for food poisoning.

Staphylococcal enterotoxins are fast acting, sometimes causing illness in as little as 30 minutes. Symptoms usually develop within one to six hours after eating contaminated food. Patients typically experience several of the following: nausea, vomiting, stomach cramps, and diarrhea. The illness is usually mild and most patients recover after one to three days.

To prevent Staphylococcal contamination, keep kitchens and food-serving areas clean and sanitized.  Keep hot foods hot (over 140°F) and cold foods cold (40°F or under). Make sure to wash hands and under fingernails vigorously with soap and water before handling and preparing food. Do not prepare food if you have an open sore or wound on your hands or if you have a nose or eye infection.