Nearly 1.6 million pounds of ready-to-eat meat and poultry products are being recalled because they may not have been stored at appropriate temperatures, potentially posing a dangerous bacterial threat to consumers.
Massachusetts-based Kayem Foods Inc., recalled 1.584 million pounds of products, including hot dogs, bologna, sausages, bratwurst, brisket, bacon, corned beef, ham, chicken sausages, liverwurst and turkey breast because they may have experienced ‘temperature abuse’ during storage.
Temperature abuse means that a food product was exposed to temperatures outside of the safe range required for storage or transportation.
This potentially allows harmful bacteria to grow and reduces the food’s quality and safety.
Common bacteria that may pose a threat to meat and poultry products not stored at appropriate temperatures include listeria monocytogenes, salmonella, campylobacter, E.coli, clostridium perfringens and staphylococcus aureus.
The Food Safety and Inspection Service (FSIS) classified the recall as its highest Class I level.
The recalled products were produced between March 31, 2026 and October 7, 2026 and were distributed to retail and foodservice locations nationwide in the US and in Hong Kong.
The problem was discovered after the company received a retail customer complaint regarding warm product temperatures at the point of delivery on October 1.
Massachusetts-based Kayem foods Inc., recalled 1.584 million pounds of assorted meat and poultry products (stock image)
Kayem Foods then investigated and determined its products were stored in a cooler in a warehouse that experienced ‘temperature deviations.’
No illnesses have been reported in connection to these recalled items but the FSIS is concerned the products may still be in Americans’ homes and could pose a potential danger.
A full list of the recalled foods can be found online.
The FSIS says that anyone who has purchased the recalled items should not consume them and they should be thrown away or returned to the place of purchase.
The FSIS notice did not specify if the recalled foods harbored any harmful bacteria.
However, two of the most common bacteria behind food recalls in the US – which can multiply to unsafe levels when food products are not kept cold enough – include listeria monocytogenes and salmonella.
Listeria monocytogenes are bacteria that cause listeriosis.
Listeria can be found in moist environments, soil, water, decaying vegetation and animals, and can survive refrigeration and other food preservation measures.
Many foods can harbor the bug, but it is usually found in unpasteurized milk, soft cheeses and ready-to-eat foods, such as pre-packed sandwiches.
Cooked shellfish, cured meats and fish, including sushi and pre-cut fruit, are also a risk.
While most of the 1,250 Americans infected with listeria each year recover on their own, the infection can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms.
It can also cause miscarriages and stillbirths among pregnant women.
Pictured above is one of the items involved in the Kayem Foods’ recall
Pictured above is one of the items involved in the Kayem Foods’ recall
About 250 Americans die of the infection each year, which can occur if the infection spreads beyond the gut and affects the central nervous system.
Salmonella is one of the leading causes of foodborne illness in the US, triggering about 1.35 million infections, 23,000 hospitalizations and 450 deaths every year.
It can cause diarrhea, fever, stomach cramps and dehydration – symptoms that require medical attention, particularly for children under five, adults over 65 and those with weakened immune systems.
The bacteria can also spread into the bloodstream and cause the life-threatening complication sepsis, when the immune system overreacts to an infection.
Many salmonella cases resolve with just supportive care, primarily hydration and rest, and healthy adults should recover from the infection within a week.
For more severe cases, doctors can also use antibiotics to help clear infections.
Children under five years old, older adults and those who are immunocompromised are at higher risk of a severe infection or complications.
Other potentially dangerous pathogens include campylobacter, which is frequently found in raw chicken and turkey, E.coli, which may multiply in food products – especially beef – clostridium perfringens, which can grow rapidly when cooked meats aren’t stored properly, and staphylococcus aureus, which can produce toxins that are not destroyed by reheating foods.
Illness with any of these bacteria may cause symptoms such as diarrhea, fever, nausea, vomiting and abdominal cramps.
In severe cases, infections can lead to hospitalization, bloodstream infections, meningitis or death, particularly among older adults, pregnant people, young children and people with weakened immune systems.
