WASHINGTON, July 19, 2010 - Perdue Farms, Inc., a Perry, Ga. establishment, is recalling approximately 91,872 pounds of frozen chicken nugget products that may contain foreign materials, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The products subject to recall include: [View Labels (PDF Only)]
1-pound, 13-ounce bag of “GREAT VALUE Fully Cooked Chicken Nuggets.” Each bag bears the establishment number “P-33944” as well as a case code of “89008 A0160” on the backside of the packaging. There is also a “BEST IF USED BY” date of June 9, 2011.
Each case contains 8 bags and the frozen chicken nugget products were produced on June 9, 2010, and were shipped to a single retail store chain nationwide.
The company discovered small pieces of blue plastic after receiving consumer complaints. FSIS has not received any reports of injury at this time. Anyone concerned about an injury from consumption of this product should contact a physician.
Media with questions about the recall should contact Luis Luna, Vice President of Corporate Communications, at (410) 341-2533. Consumers with questions about the recall should contact Perdue Consumer Relations at (877) 727-3447.
OTTAWA, July 19, 2010 – The Canadian Food Inspection Agency (CFIA) and Dats Déli Européen are warning the public not to consume the sliced meat products described below because these products may be contaminated with Listeria monocytogenes.
The following ready-to-eat sliced meats, bearing Establishment number 155, are affected by this alert:
Brand
Product
Size
UPC
Lot # and Best Before
Dats Déli Européen
“Black Forest Hame”
250 g
0 67229 00025 9
L10615
23JL10
Dats Déli Européen
Cooked Turkey Breast
250 g
0 67229 00179 9
L10504
23JL10
Dats Déli Européen
Old Fashioned Smoked Meat
250 g
0 67229 00039 6
L10607
16JL10
Dats Déli Européen
Old Fashioned Smoked Meat
250 g
0 67229 00039 6
L10616
23JL10
Dats Déli Européen
Old-Fashioned Smoked Meat
170 g
0 67229 00039 6
L10623
05AU10
Dats Déli Européen
Roast Pork
250 g
0 67229 00023 5
L10608
16JL10
Dats Déli Européen
Seasoned Roast Beef
250 g
0 67229 00053 2
L10518
16JL10
Le Bifthèque
Old-Fashioned Smoked Meat
170 g
0 67229 00039 6
L10607
16JL10
Le Bifthèque
Old-Fashioned Smoked Meat
170 g
0 67229 00039 6
L10616
23JL10
These products have been distributed in Quebec and Ontario.
There have been no reported illnesses associated with the consumption of these products.
Food contaminated with Listeria monocytogenesmay not look or smell spoiled. Consumption of food contaminated with these bacteria may cause listeriosis, a foodborne illness. Listeriosis can cause high fever, severe headache, neck stiffness and nausea. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Infected pregnant women may experience only a mild, flu-like illness, however, infections during pregnancy can lead to premature delivery, infection of the newborn, or even stillbirth.
The manufacturer, Dats Déli Européen Inc., Montreal, QC, is voluntarily recalling the affected products from the marketplace. The CFIA
For more information, consumers and industry can call the CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).
**Please note: This recall is for Canada, but Cedar products are sold in the U.S. Stay tuned for more information on distribution of the Tahini.**
OTTAWA, July 19, 2010 – The Canadian Food Inspection Agency (CFIA) and Produits Phoenicia Inc. are warning the public not to consume the Cedar brand Tahini described below because the product may be contaminated with Salmonella.
The affected product, Cedar brand Tahini is sold in 450 mL jars, bearing UPC 0 62356 50178 5. There is no lot code on the packages.
This product has been distributed nationally.
There have been no reported illnesses associated with the consumption of this product.
Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause salmonellosis, a food borne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhoea. Long-term complications may include severe arthritis.
The manufacturer, Produits Phoenicia Inc., Saint Laurent, Quebec, is voluntarily recalling the affected product from the marketplace. The CFIA is monitoring the effectiveness of the recall.
For more information, consumers and industry can call the CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).
Salmonella has been confirmed as the cause of the gastrointestinal illness that sickened 26 crew members of the U.S. Flagship Niagara while in Cleveland. Most of the crew members are feeling well enough for a Great Lakes tour to Duluth, Minn.; Green Bay, Wis.; and Chicago, said Bill Sutton, executive director of the Flagship Niagara League, the ship's fundraising arm.
The ship, which returned home from Cleveland Tuesday night, was scheduled to leave Erie tonight for the first leg of the trip to Duluth. Initially, it was reported that 24 of 42 crew members had become ill, but two more became sick later last week, Sutton said. Those two may meet the ship later, he said.
"Everybody's pretty much back to par, and the ship is leaving tonight,' Sutton said.
NCC Urges USDA to Withdraw New Performance Standards for Raw Chicken
**Please Note: S.T.O.P. strongly disagrees with the National Chicken Council's opinion below on USDA's new standards for Salmonella and Campylobacter.**
New federal regulations on the presence of naturally occurring salmonella and campylobacter on raw poultry are unsupported by science and contrary to law and should be withdrawn, according to a National Chicken Council (NCC) press release.
“The chicken industry recognizes the importance of preventing foodborne illness and enhancing public health protection,” NCC said in comments filed with the U.S. Department of Agriculture’s Food Safety & Inspection Service (FSIS). “The industry has made great strides in recent years in reducing the number of broiler carcasses testing positive for salmonella, achieving a two-fold reduction in the prevalence of salmonella on chicken carcasses on a national basis since the industry’s voluntary adoption of the NCC Salmonella Reduction program in 2004.”
According to the NCC, there is no scientific justification for USDA’s claim that changing its “performance standard” for salmonella on raw chickens, and establishing a new one for campylobacter, will reduce foodborne illness in humans. In fact, NCC noted, the burden of salmonellosis in the country has actually increased slightly in recent years even as the chicken industry successfully reduced the prevalence of Salmonella on raw chickens. Salmonella is found in a wide variety of uncooked foods.
Moreover, NCC said the new government standards have been adopted in violation of federal law governing new regulations, and go beyond FSIS's legal authority. NCC explained that the decision of the U.S. Fifth Circuit Court of Appeals in the case of Supreme Beef Processors vs. USDA made it clear that salmonella, by itself, is not an adulterant in meat and poultry and that USDA therefore lacks legal authority to regulate it. Salmonella and campylobacter on raw products are easily destroyed by the heat of normal cooking, NCC noted.
“These regulations are likely to increase costs significantly for processors and will result in little or no positive impact on human illness and public health. Given that FSIS’ legal standing and approach to promulgating standards is shaky at best, that the Agency clearly violates the requirements of the Administrative Procedure Act (APA), and that the new standards are beyond the Agency’s statutory authority, arbitrary and capricious, and not supported by science, NCC strongly objects to the Agency’s planned implementation of these standards. Accordingly, NCC requests that FSIS withdraw the Notice and reconsider its legal and scientific basis,” the NCC comment said.
Bullocks, Durham Restaurant, Not to Blame for Illnesses
**Please Note: consumers need to be aware and ask if desserts have been prepared with raw eggs, especially for children, the elderly, pregnant women, and those immunocompromised.**
DURHAM -- A Durham County Health Department investigation has traced a salmonella outbreak at Bullock's Bar-B-Que Restaurant to a commercially prepared egg-white food product.
"Analysis of the data supports the assumption that the outbreak was probably not introduced through improper food handling practices by Bullock's staff or through faulty or contaminated equipment," county officials said in a news release Friday.
"The likely source of the bacteria was identified to be from a commercially manufactured egg white food product, used to make meringue, which was delivered to the establishment."
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The investigation focused on foods prepared in Bullock's restaurant between April 20 and April 24. Sixty-five patrons met the case definition of gastrointestinal illness after consuming food prepared there during that time.
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