Almost 1.6 million pounds of ready-to-eat meat and poultry are being recalled after the products may have been stored at unsafe temperatures, creating the potential for dangerous bacteria to develop.
Kayem Foods Inc., based in Massachusetts, is recalling approximately 1.584 million pounds of products ranging from hot dogs, bologna, sausages and bratwurst to brisket, bacon, corned beef, ham, chicken sausage, liverwurst and turkey breast. The products may have been subjected to “temperature abuse” while in storage.
In food safety terms, “temperature abuse” occurs when products are kept or transported outside the temperature range needed to preserve their safety.
When that happens, harmful microorganisms can multiply, while the food’s quality and safety may deteriorate.
Bacteria that can threaten improperly refrigerated meat and poultry include listeria monocytogenes, salmonella, campylobacter, E. coli, clostridium perfringens and staphylococcus aureus.
The Food Safety and Inspection Service, or FSIS, assigned the recall its most serious designation: Class I.
The affected items were made from March 31, 2026, through October 7, 2026, and shipped to retail stores and foodservice businesses across the United States, as well as to Hong Kong.
The issue came to light after a retail customer reported receiving products that were warm at the point of delivery on October 1.
Massachusetts-based Kayem Foods Inc. is recalling 1.584 million pounds of assorted meat and poultry products after possible temperature deviations during storage.
Kayem Foods launched an investigation and found that the products had been kept in a warehouse cooler affected by “temperature deviations.”
No illnesses have been linked to the recalled products so far. However, the FSIS said some items may still be stored in consumers’ homes and could present a health risk.
Consumers can view the complete list of recalled products online.
The FSIS advises anyone who purchased an affected item not to eat it. Products should be discarded or taken back to the store where they were bought.
The agency’s recall notice did not confirm whether any of the products actually contained harmful bacteria.
Still, listeria monocytogenes and salmonella are among the bacteria most frequently associated with food recalls in the United States, and both can reach dangerous levels when food is not kept cold enough.
Listeria monocytogenes is the bacterium responsible for listeriosis.
The organism can live in damp environments, soil, water, decaying plant matter and animals. Unlike many bacteria, it can survive refrigeration and some other food-preservation methods.
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Although listeria can contaminate many foods, it is commonly associated with unpasteurized milk, soft cheeses and ready-to-eat items such as packaged sandwiches.
Cooked shellfish, cured meat and fish—including sushi—as well as pre-cut fruit can also carry the bacteria.
Around 1,250 Americans contract listeria infections each year. While many recover without medical treatment, listeriosis can cause fever, muscle aches, headaches, a stiff neck, confusion, loss of balance and seizures. Diarrhea or other gastrointestinal symptoms may occur beforehand.
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.
