Grocery stores in Chilton County have not been affected by a food recall for two Bell and Evans gluten free breaded chicken products.

The Alabama Department of Agriculture and Industries Consumer Food Safety Inspectors announced Monday they are conducting recall effectiveness checks on 12-ounce boxes of Bell and Evans gluten free breaded chicken breast nuggets and 10.5-ounce boxes of Bell and Evans gluten free breaded chicken breast.

The recall is considered a “Class I,” which means it is considered a health hazard situation where there is a reasonable probability that the use of the products will cause serious, adverse health consequences or death.

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

The products have a “best by” date of Aug. 9, 2015.

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

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, according to a release.

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 degrees) and cold foods cold (under 40 degrees). 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.

FSIS and the company have received no reports of adverse reactions due to the consumption of the two products. Anyone concerned about a reaction should contact a healthcare provider, according to the release.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers 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.

Consumers with questions about the recall can contact Murry’s customer service at (717) 273-9361.