Reasons:
- Cooked chicken, chorizo, and carnitas that were placed on a flat-top stove for reheating had only reached a temperature of 89 to 119 degrees – not hot enough to ensure food safety. Also, rice inside a walk-in cooler was measured at 50
Multiple carnitas-related outbreaks have been linked to unsafe food handling practices that occurred after cooking. Salmonella poisoning symptoms reportedly appeared in Kenosha, Wisconsin on May 8th and May 10th, 2015. A total of 70 people were affected by the infected pork. Abdominal pain and diarrhea are two common symptoms.
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