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| Missouri Firm Recalls Frozen Pot Pie Products For Possible Salmonella Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-044-2007 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Amanda Eamich
WASHINGTON, Oct. 11, 2007 - ConAgra Foods, a Marshall, Mo., firm, is voluntarily recalling an
undetermined amount of all varieties of frozen pot pie products in commerce that may be linked to an outbreak
of salmonellosis, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.
The following brands and all varieties, including chicken, turkey and beef, of frozen pot pie products are
subject to this recall: [View Labels, PDF Only]
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Recommendations for Preventing Salmonellosis
Wash hands with warm, soapy water before and after handling raw meat and poultry. (Wash for at least 20 seconds). Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
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.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
Refrigerate raw meat and poultry within two hours after purchase or after one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking.
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- Banquet
- Albertson's
- Food Lion
- Great Value
- Hill Country Fare
- Kirkwood
- Kroger
- Meijer
- Western Family
These frozen pot pies include all varieties in 7 oz. single serving packages bearing an establishment
number "P-9" or "Est. 1059" printed on the side of the package.
These frozen pot pie products were distributed to retail establishments throughout the United States,
Puerto Rico and the Caribbean islands. Based on product shelf life, these products could still be in
consumers' freezers and it is important that consumers look for and return or discard and do not eat
these products if they find them.
On October 9, FSIS issued a public health alert for these frozen pot pie products following an investigation
by the Centers for Disease Control and Prevention (CDC) and State public health departments into a large
cluster of illnesses caused by Salmonella that identified these products. The establishment voluntarily
ceased operations on October 9; however FSIS continues its investigation to determine the source of
contamination. The CDC, State public health departments and FSIS also continue investigation into the
multi-state illness outbreak.
Consumers with questions about the recall may contact the Toll-Free Hotline at (866) 484-8671. Media with
questions may contact company Director of Communications Stephanie Childs at (402) 595-6258. For more
information consumers and media can also visit:
www.conagrafoodscompany.com/corporate/index.jsp.
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: October 11, 2007 |
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USDA Recall Classifications
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| 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.
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| Class II |
This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
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| Class III |
This is a situation where the use of the product will not cause adverse health consequences.
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