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Wisconsin Firm Recalls Bacon Bit Products For Possible Listeria Contamination |
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Recall Release |
CLASS I RECALL |
FSIS-RC-001-2009 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Peggy Riek
WASHINGTON, Jan. 3, 2009 - Patrick Cudahy, a Cudahy, Wisc., firm, is recalling approximately
3,590 pounds of bacon bit products that may be contaminated with Listeria monocytogenes, 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 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 pâté, 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, queso blanco, queso 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 following products are subject to recall: [View Labels]
- 10-pound cases of "Golden Crisp APPLEWOOD SMOKED PRECOOKED BACON TOPPINGS." The products bear the establishment number "EST. 28" inside the USDA mark of inspection as well as a printed Julian date of "8318."
- 10-pound cases of "John Morrell APPLEWOOD SMOKED PRECOOKED BACON TOPPINGS." The products bear the establishment number "EST. 28" inside the USDA mark of inspection as well as a printed Julian date of "8318."
The bacon bit products were produced on Nov. 13, 2008, and distributed to restaurant and institutional establishments in California,
Colorado, Florida, South Dakota, Texas and Wisconsin.
The problem was discovered through in-house testing by an establishment that received the product. FSIS has received no reports of
illnesses associated with consumption of this 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 with questions about the recall should contact company Director of Customer Service
Mike Reitz at (414) 744-2000. Media with questions about the recall should contact company Vice President, Research and
Development, Susan Harrits at (414) 744-2000.
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:
January 3, 2008 |
Product Label
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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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