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FSIS Issues Public Health Alert for Pork Crackling Products Due to Possible Salmonella Contamination |
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Congressional and Public Affairs
Laura Reiser
(202) 720-9113
Editorial Note: May 20, 2008. FSIS has revised this alert to clarify which products are no longer available in commerce.
WASHINGTON, May 19, 2008 – The U.S. Department of Agriculture’s Food Safety
and Inspection Service (FSIS) is issuing a public health alert for approximately 1,100 pounds of fully cooked pork
crackling products produced at Sofia Chicharones, Inc., a Miami, Fla., establishment that may be contaminated with
Salmonella.
The following product is subject to this public health alert:
- 1-pound and 5-pound bags of “FULLY COOKED PORK CRACKLINGS WITH ATTACHED SKIN.”
Each packages bears a label with the establishment number “EST. 21055” inside the USDA mark
of inspection as well as a “PACKED DATE” of “051208-1.”
These fully cooked pork crackling products were sold in the establishment’s retail store in Miami, Fla.,
on May 12, 2008. FSIS has confirmed that the pork cracklings produced on May 12 are no longer
available for sale at this establishment, however, consumers are urged to look for and discard or destroy
products with the pack date code of “051208-1” if they find them.
This public health alert was initiated after the product tested positive for Salmonella during
FSIS routine microbiological sampling.
FSIS has received no reports of illnesses associated with consumption of products subject to this alert.
Anyone with signs or symptoms of foodborne illness should consult a medical professional.
Media or consumers with questions about the product should contact company representative
Sofia Barns at (305) 324-1816.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of
the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening,
especially to those with weak immune systems, such as infants, the elderly and persons with HIV
infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea,
abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache,
nausea and vomiting that can last up to seven days.
Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative
available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0
a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available
24 hours a day.
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Last Modified: May 20, 2008 |
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