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  1. #1
    Senior Member JohnDoe2's Avatar
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    F.D.A. Recals - Sept. 2009 - UPDATED DAILY

    Recall -- Firm Press Release
    FDA posts press releases and other notices of recalls and safety alerts from states as a service to consumers, the media, and other interested parties. FDA is not responsible for the content of these notices.

    Georgia Agriculture Department Finds Listeria in Sample of Eggo Buttermilk Waffles at Atlanta Plant

    FOR IMMEDIATE RELEASE -- September 2, 2009 - A laboratory test by the Georgia Department of Agriculture (GDA) found Listeria monocytogenes in a sample of Kellogg's Buttermilk Eggo Waffles manufactured at an Atlanta plant.

    The sample was taken as part of a routine inspection by GDA of the Kellogg's plant at 5601 Bucknell Dr. SW, Atlanta. This product was not shipped into the marketplace.

    While no illnesses have been reported, out of an abundance of caution, Kellogg is voluntarily recalling a limited number of the following products produced in the same facility:

    Kellogg's® Eggo® Cinnamon Toast waffles, 10-count package, UPC code 3800040440 with Best If Used Before" dates beginning with:NOV22 10 EA, NOV23 10 EA and NOV24 10 EA.
    Kellogg's® Eggo® Toaster Swirlz„ Cinnamon Roll Minis eight-count package, UPC code 3800023370 with a "Best If Used Before" date beginning with NOV15 10 EA.

    Kellogg voluntarily ceased production at the plant, began an investigation to determine a possible cause of contamination and began a regimen of cleaning and sanitizing. Kellogg will execute its hygienic restoration plan under GDA before it resumes production at the plant.

    Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially serious disease. The most common manifestation of listeriosis is meningitis, which has symptoms of high fever, severe headache, neck stiffness and nausea. Listeriosis can also cause miscarriages and stillbirths, as well as serious and sometimes fatal infections to infants, the elderly and those with weakened immune systems such as persons with chronic diseases or taking chemotherapy for cancer.

    - - Page Last Updated: 09/08/2009

    http://www.fda.gov/Safety/Recalls/ucm181301.htm
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    Senior Member JohnDoe2's Avatar
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    Recall -- Firm Press Release

    FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.

    OCEAN MIST FARMS Announces Precautionary, Voluntary Recall of 1,746 Cases of Iceless Green Onions

    FOR IMMEDIATE RELEASE CASTROVILLE, CA €“ August 28, 2009 €“ Although no Ocean Mist Farms€™ product has been identified, the company immediately began a precautionary, voluntary recall of 1,746 cases of iceless green onions. This decision follows confirmation from federal regulators of a positive test for salmonella on iceless green onions supplied by Circle Produce to several shippers, including Ocean Mist Farms.

    €œThe health and safety of our customers and their consumers always comes first. As soon as we learned of the positive test, it became our immediate responsibility to begin a voluntary recall of the product in the interest of protecting public health,€
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    RELATED

    RELATED

    FDA: Food makers must report contamination within 24 hours

    http://www.alipac.us/ftopict-169958.html
    Last edited by JohnDoe2; 06-28-2012 at 04:35 PM.
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    Senior Member JohnDoe2's Avatar
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    Recall -- Firm Press Release

    FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.

    TEXAS COFFEE Company Recalls Red Pepper Because of Possible Health Risk

    Contact:
    Carlo Busceme III
    (409) 835-3434

    FOR IMMEDIATE RELEASE -- August 30, 2009 -- The Texas Coffee Company, Inc. of Beaumont, TX, is recalling its 3 ounce and 8 oz. packages of Texjoy red pepper because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

    The recalled pepper was distributed in retail stores Southeast Texas and Southwest Louisiana.

    The product comes in a clear plastic package marked with lot # A29A07A2012, A28A07A2012 & A30A07A2012.

    No illnesses have been reported to date in connection with this problem.
    The potential for contamination was noted after a supplier of the product to the Texas Coffee Company revealed the presence of Salmonella in some of the red pepper they had shipped to Texas Coffee Company.

    Consumers who have purchased product with this code are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-259 3400 (hours the telephone is answered €“ 8:30-3:30 PM Central Time)

    The management of Texas Coffee Company.
    #
    Page Last Updated: 09/08/2009
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    Senior Member JohnDoe2's Avatar
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    Recall -- Firm Press Release

    FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.

    Chulada, Inc. Announces Recall of Saladitos c/ Chile (Salted Plum w/ Chile Powder)

    Company Contact:
    Rey Sanchez, Operations Manager
    818-841-0506

    FOR IMMEDIATE RELEASE €“ June 11, 2009 €“ Chulada, Inc. of Burbank, CA is recalling all Chulada Brand Saladitos c/ Chile (Salted Plum w/ Chile Powder) due to elevated levels of lead.

    Chulada, Inc. learned on 6/10/09 from the California Department of Public Health (CDPH), that Saladitos c/ Chile (Salted Plum w/ Chile Powder) contains high levels of lead that could cause health problems to consumers, particularly infants, small children, and pregnant women. Chulada, Inc. immediately segregated its entire Saladitos c/ Chile (Salted Plum w/ Chile Powder)inventory and is notifying consumers and customers not to consume this product.

    Saladitos c/ Chile (Salted Plum w/ Chile Powder) are dried, salted plums that are coated in red chile powder. The plums are salty and spicy hot in flavor. The salted plums are sold in ¼ oz and 1 oz packages.

    Recent analysis of Saladitos c/ Chile (Salted Plum w/ Chile Powder) by CDPH found that the product contained lead levels as high as 1.4 parts per million (ppm). The U.S. Food and Drug Administration (FDA) has recommended that children under age 6 should consume on average no more than 6.0 micrograms of lead each day from all food sources. A young child eating this product could easily ingest more than 3 times their tolerable daily intake for lead.

    Chulada, Inc. wants to ensure its products are safe. Consequently, in addition to its ongoing cooperation with the CDPH, Chulada, Inc. is voluntarily recalling all Saladitos c/ Chile (Salted Plum w/ Chile Powder) from all of its customers. Consumers in possession of Saladitos c/ Chile (Salted Plum w/ Chile Powder) should not eat the product and should return the product to the place of purchase.

    Pregnant women and parents of children who may have consumed any Saladitos c/ Chile (Salted Plum w/ Chile Powder) should consult with their physician or health care provider to determine whether further medical testing is required. For more information about lead poisoning, parents and caretakers should contact their local childhood lead poisoning prevention program or local public health department.

    Chulada, Inc. will be sending recall notices to all of its direct customers. Please call Rey Sanchez at 818-841-0506 for further information.

    ###
    Page Last Updated: 09/10/2009
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    HomeAbout FDAContact UsA to Z Subject IndexSite MapWeb Site PoliciesFOIAAccessibility No FEAR Act
    Last edited by JohnDoe2; 06-28-2012 at 04:35 PM.
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  6. #6
    Senior Member JohnDoe2's Avatar
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    CLASS III RECALL FSIS-RC-026-2009
    Jun 2, 2009

    Congressional and Public Affairs
    Bryn Burkard
    (202) 720-9113

    The Wornick Company, a Cincinnati, Ohio, establishment is recalling approximately 153,698 pounds of a "Chili no beans" product because the product was mislabeled with the incorrect nutrition facts information panel.

    The following product is subject to recall:

    Brushy Creek Brand:
    11.25-ounce pouches of "Brushy Creek Chili no beans." Each case contains 24 pouches and bears the establishment number "EST. 19076" and "Best By Dates" of "7/22/10; 08/26/10; 10/01/10 and 10/22/10" printed on the reverse side of the pouch; the opposite side bears the USDA mark of inspection.

    The chili product was produced and packaged on various dates in January 2009 through April 2009 and was distributed to correctional institutions nationwide. The distribution of the chili product was limited only to correctional institutions.

    The problem was discovered by a routine quality assurance check by the establishment.

    Media and consumer questions regarding the recall should be directed to the company's Senior Vice President of Business Development, John Kowalchik, at (513) 552-7406.

    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.

    FSIS Home | USDA.gov | FoodSafety.gov | Site Map | A to Z Index | Policies & Links | Significant Guidance
    FOIA | Accessibility Statement | Privacy Policy | Non-Discrimination Statement | Information Quality | USA.gov | Whitehouse.gov
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  7. #7
    Senior Member JohnDoe2's Avatar
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    Oregon Firm Recalls Ground Beef Products Due To Possible E. coli O157:H7 Contamination

    Recall Release CLASS I RECALL
    FSIS-RC-027-2009 HEALTH RISK: HIGH


    Congressional and Public Affairs
    (202) 720-9113
    Bryn Burkard

    WASHINGTON, June 2, 2009 - SP Provisions, a Portland, Ore., establishment is recalling approximately 39,973 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.


    PREPARING GROUND BEEF FOR SAFE CONSUMPTION

    USDA Meat and Poultry Hotline
    1-888-MPHOTLINE or visit
    www.fsis.usda.gov


    Wash hands with soap and warm 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.

    Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F.

    Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

    The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

    Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking.


    The products subject to recall include: [View Labels]

    Cascade Natural Beef Brand:

    5-pound and 10-pound bags of ground beef. Each package bears the identifying case code "13-016G."
    5-pound and 10-pound bags of chili grind. Each package bears the identifying case code "13-016C."
    15-pound boxes of ground beef patties. Each package bears the identifying case code "13-016GP."

    SP Provisions Brand:
    5-pound and 10-pound bags of ground beef. Each package bears the identifying case code "01-136."
    5-pound and 10-pound bags of chili grind. Each package bears the identifying case code "01-136C."
    15-pound boxes of ground beef patties. Each package bears the identifying case code "01-136P."

    Each identifying case code is preceded by the date code "040809" through "052809," signifying the production date in "month/date/year" format, i.e. April 8, 2009 through May 28, 2009. Additionally, each product bears the establishment number "EST. 2886" inside the USDA mark of inspection.

    These ground beef products were produced on various dates from April 8, 2009 through May 28, 2009, and were distributed to retail establishments as well as hotels, restaurants and institutions in Oregon and Washington. The products, produced from the same source material, were sent into commerce prior to May 29, 2009.

    The problem was discovered through FSIS microbiological sampling. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

    E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.

    Media and consumer questions regarding the recall should be directed to company General Manager, Jim Register, at (503) 234-0579.

    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.
    #
    www.fsis.usda.gov Food Safety Questions? Ask Karen!
    FSIS' automated response system can provide food safety information 24/7

    Last Modified: August 7, 2009
    Last edited by JohnDoe2; 06-28-2012 at 04:36 PM.
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  8. #8
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    New York Firm Recalls Duck Leg and Sausage Products for Possible Listeria Contamination

    Recall Release CLASS I RECALL
    FSIS-RC-028-2009 HEALTH RISK: HIGH


    Congressional and Public Affairs
    (202) 720-9113
    Bryn Burkard

    WASHINGTON, June 3, 2009 - Schaller Mfg. Corp. (Schaller & Weber), a Long Island City, N.Y., firm, is recalling approximately 564 pounds of duck leg confit and kolbase sausage products that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

    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.


    The following products are subject to recall: [View Labels]
    2.5-pound approximate-weight vacuum packages, 6 legs per package, of "D'ARTAGNAN TRADITIONAL DUCK LEG CONFIT." Each package bears a "USE/OR/FREEZE BY" date of "08/07/09" as well as the establishment number "P-5374" inside the USDA mark of inspection.
    2.5-pound approximate-weight vacuum packages of "Schaller & Weber HUNGARIAN BRAND KOLBASE." Each package bears a date code of "MFG. 005159" as well as the establishment number "EST. 5374" inside the USDA mark of inspection.

    The duck and sausage products were produced on May 13, 2009. The duck products were sent to distributors and restaurants in Connecticut, the District of Columbia, Maryland, Massachusetts, New York, New Jersey, Pennsylvania and Rhode Island.

    The sausage products were sent to distributors and restaurants in New Jersey, New York, North Carolina, Tennessee and Virginia as well as the company's retail store in New York City.

    The problem was discovered through the firm's microbiological sampling program. 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.

    Media and consumers with questions about the recall should contact company plant manager Harald Nagel at (718) 721-5480 ext. 11.

    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.

    #

    www.fsis.usda.gov Food Safety Questions? Ask Karen!
    FSIS' automated response system can provide food safety information 24/7

    Last Modified: July 9, 2009
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  9. #9
    Senior Member JohnDoe2's Avatar
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    Recall Notification Report

    CLASS I RECALL - Wholesale Level FSIS-RC-029-2009


    Jun 5, 2009

    Congressional and Public Affairs
    Peggy Riek
    (202) 720-9113

    Cameco, Inc., a Verona, N.J., establishment is recalling approximately 79,312 pounds of various fully cooked, ready-to-eat meat and poultry products because the products may contain under-processed ham components after contacting surfaces of equipment.

    The following ready-to-eat meat and poultry products are subject to recall: [View Labels, PDF Only, 1.8mb]

    Appleton Brand:
    8-ounce packages of "Traditional COOKED HAM, FULLY COOKED, WATER ADDED, 97% FAT FREE." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    8-ounce packages of "Honey COOKED HAM, FULLY COOKED, WATER ADDED, 97% FAT FREE." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    16-ounce packages of "TURKEY HAM, CURED TURKEY THIGH MEAT, 20% WATER ADDED, GROUND AND FORMED, 95% FAT FREE." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."

    Bridgford Brand:
    8-, 12-, 24-, and 32-ounce packages of "COOKED HAM, WATER ADDED, SLICED, READY TO EAT, 97% FAT FREE." The packages bear the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "August 7, 2009"
    16-ounce packages of "COOKED HAM, WATER ADDED, SLICED, READY TO EAT, 97% FAT FREE." The packages bear the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "August 7, 2009."

    CV Clear Value Brand:
    12-ounce packages of "white turkey." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code and identifying case code "July 28, 2009."
    12-ounce packages of "cooked ham, and water product, 96% fat free, 35% of weight is added ingredients, portion of ground ham added." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."

    Dean's Brand:
    16-ounce packages of "PAVO BLANCO WHITE TURKEY, 95% FAT FREE." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "August 7, 2009."
    16- and 32-ounce packages of "JAMÓN COCIDO COOKED HAM AND WATER PRODUCT, 35% OF WEIGHT IS ADDED INGREDIENTS, PORTION OF GROUND HAM ADDED." The packages bear the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "August 7, 2009."

    El Primero Brand:
    32-ounce packages of "PECHUGA DE PAVO, 98% Sin Grasa." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "August 7, 2009."

    FAS √ CHEK Brand:
    10-ounce packages of "HONEY HAM AND WATER PRODUCT, 96% FAT FREE." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    10-ounce packages of "WHITE TURKEY." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    10-ounce packages of "COOKED HAM, AND WATER PRODUCT, 35% of WEIGHT IS ADDED INGREDIENTS, PORTION OF GROUND HAM ADDED." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."

    Food Club Brand:
    16-ounce packages of "Sliced, COOKED HAM, WATER ADDED, 96% FAT FREE." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    16-ounce packages of "Sliced TURKEY BREAST, 97% FAT FREE." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."

    IGA Brand:
    16-ounce packages of "Table Rite, WHITE TURKEY, 95% FAT FREE." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    16-ounce packages of "COOKED HAM, AND WATER PRODUCT, 35% OF WEIGHT IS ADDED INGREDIENTS, PORTION OF GROUND HAM ADDED, 96% FAT FREE." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."

    Lay's Classic Meats Brand:
    4-ounce packages of "LEAN SLICED, Cooked Ham, Water Added, 96% FAT FREE." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    4-ounce packages of "LEAN SLICED, Turkey Breast & White Turkey, 98% FAT FREE." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    4-ounce packages of "LEAN SLICED, Honey Ham, Water Added, 96% FAT FREE." Each package bears the establishment number "EST.1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    5-ounce packages of "Sliced, Chopped Ham, Water Added." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    6-ounce packages of "Sliced Bologna, Made with Chicken, Pork & Beef." Each package bears the establishment number"P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    6-ounce packages of "SLICED, Luncheon Loaf." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying packaging date "July 28, 2009."
    6-ounce packages of "SLICED Cotto Salami, Made with Chicken, Pork & Beef." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    6-ounce packages of "SLICED P & P Loaf, Made with Chicken & Pork." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    16-ounce packages of "Sliced Turkey Breast, 97% FAT FREE, 30 CALORIES PER SLICE." Each bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the case code "July 28, 2009."
    16-ounce packages of "Sliced, Lean, Cooked Ham, Water Added, 96% FAT FREE, 35 CALORIES PER SLICE." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."

    Meijer Brand:
    16-ounce packages of "COOKED HAM, water added, 97% FAT FREE." Each package bears the establishment number "EST. 1583"inside the USDA mark of inspection. Each case bears the case code "July 31, 2009."
    16-ounce packages of "HONEY HAM, water added, 97% FAT FREE." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 31, 2009."
    16-ounce packages of "TURKEY BREAST, fully cooked, cured, 97% FAT FREE." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 31, 2009."

    Mrs. Stratton's Brand:
    10-ounce packages of "Turkey Breast White Meat Added, 97% FAT FREE." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    10-ounce packages of "Honey Ham, Water Added, 97% FAT FREE." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."

    PRO's RANCH Brand:
    32-ounce packages of "JAMÓN COCIDO COOKED HAM & WATER PRODUCT, 35% OF WEIGHT IS ADDED INGREDIENTS, PORTION OF GROUND HAM ADDED." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 27, 2009."

    RED OSGOOD Brand:
    16-ounce packages of "COOKED HAM, AND WATER PRODUCT, 35% OF WEIGHT IS ADDED INGREDIENTS PORTION OF GROUND HAM ADDED, 96% Fat Free." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."

    QUALITY MEATS Brand:
    10-ounces of "Cooked Ham And Water Product, 35 % OF WEIGHT IS ADDED INGREDIENTS, PORTION OF GROUND HAM ADDED, 96% FAT FREE." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."

    Thank You by Cameco Brand:
    10-ounce packages of "WHITE TURKEY." Each package bears the establishment number "P-18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    10-ounce packages of "SLICED CURED, SMOKED TURKEY BREAST, SMOKE FLAVORING ADDED." Each package bears the establishment number "P-18209" inside the USDA mark of inspection and identifying case code "July 28, 2009."
    10-, 16- and 32-ounce packages of "COOKED HAM & WATER PRODUCT, 35% OF WEIGHT IS ADDED INGREDIENTS, PORTION OF GROUND HAM ADDED." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."

    VALU TIME Brand:
    12-ounce packages of "lean, cured, white turkey." Each package bears the establishment number "EST. 18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 31, 2009."
    12-ounce packages of "lean, cooked ham, AND WATER PRODUCT, 35% OF WEIGHT IS ADDED INGREDIENTS, PORTION OF GROUND HAM ADDED." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009" or "July 31, 2009."
    14-ounce packages of "turkey breast, WHITE MEAT ADDED." Each package bears the establishment number "EST. 18209" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."
    16- and 32-ounce packages of "lean, cooked ham, AND WATER PRODUCT, 35% OF WEIGHT IS ADDED INGREDIENTS, PORTION OF GROUND HAM ADDED." Each package bears the establishment number "EST. 1583" inside the USDA mark of inspection. Each case bears the identifying case code "July 28, 2009."

    The fully cooked, ready-to-eat meat and poultry products were produced on May 29, 2009 and June 1, 2009, and were distributed to wholesale distributors in Alabama, Arizona, California, Connecticut, Michigan, North Carolina, Ohio, Puerto Rico, South Carolina, Texas and Virginia. The distribution of the products was limited only to wholesale distributors; none of these products are available to consumers.

    The problem was discovered by the company.

    Media and consumer questions regarding the recall should be directed to the company's Owner Jerry Perl at (973) 239-2700, ext. 211.

    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.


    Last Modified: June 2, 2009

    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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  10. #10
    Senior Member JohnDoe2's Avatar
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    South Carolina Firm Recalls Fresh Beef Trim Products Due to Possible E. coli O157:H7 Contamination

    Recall Release CLASS I RECALL
    FSIS-RC-030-2009 HEALTH RISK: HIGH


    Congressional and Public Affairs
    (202) 720-9113
    Peggy Riek

    WASHINGTON, June 8, 2009 - Snow Creek Meat Processing, a Seneca, S.C., establishment is recalling approximately 75 pounds of fresh beef trim products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

    PREPARING GROUND BEEF FOR SAFE CONSUMPTION

    USDA Meat and Poultry Hotline
    1-888-MPHOTLINE or visit
    www.fsis.usda.gov

    Wash hands with soap and warm 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.

    Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F.

    Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

    The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

    Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking.

    The products subject to recall include: [View Labels]

    Various sizes of Cryovac bags of "BEEF TRIMMINGS, BEEF ITEM" packed in boxes. Each box bears the establishment number "EST. 20478" inside the USDA mark of inspection and a "Sell By" date of "06/02/09."

    These fresh beef trim products were produced on June 2, 2009, and were distributed to retail establishments for further processing in North Carolina and South Carolina.

    The problem was discovered through FSIS microbiological sampling. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

    E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.

    Media and consumer questions regarding the recall should be directed to company Owner Judy Tilson at (864) 972-1570.

    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.

    #
    Retail Distribution List (PDF Only)

    www.fsis.usda.gov Food Safety Questions? Ask Karen!
    FSIS' automated response system can provide food safety information 24/7

    Last Modified: June 8, 2009
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