Like many contemporary recalls, it began quietly, with a positive result from a routine lab test rather than a dramatic incident. Nearly 14,000 pounds of cooked chicken—a product that never even reached the freezer of the typical consumer—were voluntarily removed after a tiny flag was raised in a Georgia facility.
The recalled product was a grilled, fully cooked chicken breast fillet that was sent to commercial kitchens in seven states in 10-pound cases. You couldn’t get it at the neighborhood supermarket. Rather, it probably ended up in the backrooms of institutional kitchens, which are places where volume, safety, and time frequently clash, such as cafeterias, catering companies, and fast-casual prep areas.
| Recall Information | Details |
|---|---|
| Company | Suzanna’s Kitchen Inc. (Norcross, Georgia) |
| Product Name | Fully Cooked Grilled Chicken Breast Fillets with Rib Meat |
| Recall Quantity | 13,720 pounds |
| Lot Code | 60104 P1382 287 5 J14 |
| Production Date | October 14, 2025 |
| Distribution States | Alabama, Florida, Georgia, Missouri, New Hampshire, North Carolina, Ohio |
| Recall Classification | Class I – High Health Risk |
| Reason for Recall | Potential contamination with Listeria monocytogenes |
| Targeted Customers | Foodservice providers (not direct-to-consumer) |
| Customer Contact | dduncan@suzannaskitchen.com |
| USDA Hotline | 888-674-6854 |
| Official Recall Page | fsis.usda.gov/recalls-alerts |
The company that initiated the recall, Suzanna’s Kitchen, reacted with remarkably prompt transparency. Their lot, which was stamped with establishment number P-1382 and labeled 60104 P1382 287 5 J14, was reported as possibly contaminated with Listeria monocytogenes, a bacterium that is notorious for being sneaky and dangerous. This type of pathogen does not simply evade detection; rather, it persistently resists standard storage conditions in cold environments.
Although listeria isn’t as well-known as salmonella or E. coli, it poses a serious risk to some populations. The risk is increased for pregnant women, infants, the elderly, and people with weakened immune systems. The bacteria is particularly dangerous because it can cause serious illness, even though it rarely causes symptoms in healthy individuals. It can strike slowly and silently, days or even weeks after ingestion.
No illnesses had been reported in this instance. It’s especially helpful. However, the recall was still categorized as Class I, the most urgent category, by the USDA Food Safety and Inspection Service (FSIS). There is no alarmism there. Decades of food safety procedures and scientific data support this precaution. If anything, it serves as a reminder of how easily safety depends on diligence and consistency.
The typical diner rarely sees these kinds of notices. Customers wouldn’t find the product in their home kitchens because it was only distributed through foodservice channels. However, this does not lessen the danger. It merely transfers the workload to those who work behind the scenes, slicing, heating, and serving thousands of people every day. Their reaction time becomes crucial.
As I read the FSIS release, I stopped at a line that described the sample procedure—a third-party lab found the Listeria. It reminded me of how frequently we depend on silent, frequently invisible systems to keep us safe without realizing it. Before damage could occur, a single test result that was filed and flagged set off a multi-state reaction.
After being produced on October 14, 2025, the chicken in question was probably kept in storage for months while it awaited its turn in meal prep rotations. This extended shelf life is especially typical in institutional foodservice, where bulk buying and planning go hand in hand. However, it also implies that tainted goods can be safely frozen and left dormant until they aren’t.
The coordination between manufacturers and agencies has significantly improved in recent years. Potential outbreaks have been remarkably contained by the ability to trace batches, identify lot codes, and communicate rapidly. Furthermore, Suzanna’s Kitchen did not avoid accountability in this case. They provided direct contact information, such as their customer service lead, and provided explicit instructions for disposal or return.
However, this moment also confirms something more significant. Food safety is a culture, not just a set of procedures and inspections. Kitchen habits, label reading, surface sanitization frequency, and staff readiness to respond to a recall are all factors to consider. Because on-the-ground attentiveness cannot be replaced by even the most sophisticated systems.
That culture is being strengthened by the USDA and producers such as Suzanna’s Kitchen through the integration of standardized response practices. They are developing resilience rather than merely responding. And that’s very effective, particularly in a sector where a single delay can result in widespread risk.
The recall has received steady but measured coverage in recent days. No frantic headlines, no panic. It’s a helpful tone. It maintains clarity and focuses attention on the facts rather than conjecture. Transparency is about how information is delivered as much as what is shared.
The practical lesson for customers who may be concerned is that household groceries are not directly impacted by this recall. However, it does act as a warning to those in charge of foodservice operations. It’s important to double-check storage units, examine procurement logs, and get in touch with suppliers directly if you do business in any of the impacted states: Alabama, Florida, Georgia, Missouri, New Hampshire, North Carolina, or Ohio.
The problem was detected early and resolved without verified illness reports thanks to strategic oversight. That’s a result that deserves recognition. It illustrates a system that functions when used correctly.
We can anticipate even more sophisticated traceability systems in the upcoming years, possibly driven by blockchain or artificial intelligence, enabling recalls to become not only quicker but also predictive. Until then, food safety is maintained from production facilities to kitchen tables through a combination of science, responsibility, and everyday hard work.
There was no national emergency here. It was a success in prevention. And those are equally worth discussing even though they are quieter.
