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| Texas Firm Recalls Dried Beef for Possible Listeria monocytogenes and/or Salmonella Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-011-2006 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Amanda Eamich
WASHINGTON, March 23, 2006 - Pamex
Spice, a San Antonio, Texas, importing firm, is
voluntarily recalling approximately 100 pounds of
dried beef products that may be contaminated with
Listeria monocytogenes and/or Salmonella,
the U.S. Department of Agriculture’s Food Safety and
Inspection Service announced today.
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Recommendations for people at risk for Listeriosis
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. 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 ºF or lower and the freezer 0 ºF or lower. Use an appliance thermometer to check the temperature of your refrigerator.
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The products subject to recall are one-pound
packages of "La Lorenita Dried Beef."
The products were distributed to retail
establishments in San Antonio, Texas.
The problem was discovered through routine FSIS
microbiological testing. Some products tested positive
for both Listeria monocytogenes and
Salmonella while others tested positive for only
one pathogen. FSIS has received no reports of illness
associated with consumption of this product.
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.
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 may
contact company Sales Manager Julio Esparza at (210)
787-1800 or 011 52 614 142 3689.
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 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.
#
NOTE: Access news releases and other information at the FSIS Web site at
https://webarchive.library.unt.edu/eot2008/20090117212858/http://www.fsis.usda.gov/Fsis_Recalls/
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Last Modified:
May 17, 2006 |
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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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