Tyson stored fish and crab, which the FDA says should be stored below 40 degrees to prevent the growth of bacteria and toxins, for about 18 hours between 40 and 55 degrees. The meat giant was further reprimanded for not documenting procedures for stopping bacterial growth.
"Our Fort Worth plant is clean and sanitary and the products produced there are safe to eat," company spokesman Gary Mickelson said in a statement, adding that the shrimp and crabmeat observed by FDA inspectors was not used in company products. Tyson said it has updated its temperature control plan.
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