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Virginia Firm Recalls Cooked Country Hams For Possible Listeria Contamination |
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Recall Release |
CLASS I
RECALL |
FSIS-RC-41-2005 |
HEALTH RISK:
HIGH | Congressional and Public
Affairs (202) 720-9113 Amanda Eamich
WASHINGTON, September 28, 2005 - Wholesome Foods, Inc., an
Edinburg, Va., firm, is voluntarily recalling approximately 165 pounds of
cooked country hams that may be contaminated with Listeria monocytogenes,
the U.S. Department of Agriculture's Food Safety and Inspection Service
announced today.
The product subject to recall is:
- Cryovac wrapped packages of "Ole Fashioned Sugar Cured Country Ham,
THE OLD DOMINION BRAND FINE MEATS, Premium Fully Cooked Country Ham."
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Recommendations For People At Risk For Listeriosis
Wash hands with warm, soapy water before and after handling raw meat and poultry for at least 20 seconds. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
Do not eat hot dogs, luncheon meats, bologna or other deli meats unless reheated until steaming hot.
Do not eat refrigerated pate, meat spreads from a meat counter or smoked seafood found in the refrigerated section of the store. Foods that don't need refrigeration, like canned tuna and canned salmon, are safe to eat. Refrigerate after opening.
Do not drink raw (unpasteurized) milk and do not eat foods that have unpasteurized milk in them.
Do not eat salads made in the store such as ham salad, chicken salad, egg salad, tuna salad or seafood salad.
Do not eat soft cheeses such as Feta, quesco blanco, quesco fresco, Brie, Camembert cheeses, blue-veined cheeses and Panela unless it is labeled as made with pasteurized milk.
Use precooked or ready-to-eat food as soon as you can. Listeria can grow in the refrigerator. The refrigerator should be 40° F or lower, and the freezer 0° F or lower. Use an appliance thermometer to check the temperature of your refrigerator.
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The packages bear the establishment number "EST. 7906" inside the USDA seal
of inspection. All cases bear the product code "207" and the packaging
date "7/27/2005."
The hams were produced on July 26 and were distributed to retail establishments
in Rockingham County, Virginia.
The problem was discovered through company microbiological sampling. FSIS has
received no reports of illnesses associated with consumption of the product.
Consumption of food contaminated with Listeria monocytogenes can
cause listeriosis, an uncommon but potentially fatal disease.
Healthy people rarely contract listeriosis. However, listeriosis can
cause high fever, severe headache, neck stiffness and nausea.
Listeriosis can also cause miscarriages and stillbirths, as well as
serious and sometimes fatal infections in those with weakened immune
systems, such as infants, the elderly and persons with HIV infection
or undergoing chemotherapy.
Consumers and media with questions about the recall should contact
HACCP Coordinator Dianne Miller at (540) 984-8219.
Consumers with food safety questions can call the toll-free USDA
Meat and Poultry Hotline at (888) 674-6854. The hotline is available
in English and Spanish and can presently be reached 24 hours a day.
"Ask Karen" is the FSIS virtual
representative available 24 hours a day to answer your questions at
https://webarchive.library.unt.edu/eot2008/20081105065644/http://www.fsis.usda.gov/ Education/Ask_Karen/.
#
NOTE: Access news releases and other information at the FSIS
Web site at https://webarchive.library.unt.edu/eot2008/20081105065644/http://www.fsis.usda.gov/
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USDA
Recall Classifications |
Class I |
This is a
health hazard situation where there is a reasonable probability that
the use of the product will cause serious, adverse health
consequences or death. |
Class II |
This is a
health hazard situation where there is a remote probability of
adverse health consequences from the use of the product. |
Class III |
This is a
situation where the use of the product will not cause adverse health
consequences. |
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