WASHINGTON, March 19, 2002--Double D Meat Company Inc., a Bogalusa, La.,
establishment, is voluntarily recalling approximately 14,100 pounds of
fresh, ready-to-eat pork sausage that may be contaminated with Salmonella,
the U.S. Department of Agriculture’s Food Safety and Inspection Service
announced today.
The products subject to recall are:
- 10 lb. cases of "DD RANCH Hickory Smoked Country Made Sausage," which
bear the case code "070," and the establishment code "EST. 13211" located
inside the USDA seal of inspection. The product was produced on March 11
and distributed to hotels, restaurants and institutions in Louisiana and
Mississippi.
- 1-1.5 lb. packages of "DD RANCH Hickory Smoked Country Made Sausage,"
which bear the sell-by date "SELL BY MAY 11 02" and the establishment code
"EST. 13211" located inside the USDA seal of inspection. The product was
produced on March 11 and distributed to retail stores in Louisiana and
Mississippi.
"Because of the potential for serious foodborne
illness, consumers who have purchased this product are urged not to eat it
but to return it to the place of purchase," said Margaret O'K. Glavin,
acting FSIS administrator. "Diners also may wish to ask whether their meals
contain the recalled product."
The problem was discovered through routine FSIS
microbiological sampling.
Consumption of food contaminated with
Salmonella can cause salmonellosis, one of the most common bacterial
foodborne illnesses. Salmonella infections can be life-threatening,
especially for infants, the frail or elderly and persons with chronic
disease, with HIV infection, or taking 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.
FSIS has received no reports of illness
associated with consumption of this product. Anyone concerned about an
illness should contact a physician.
Consumers and media with questions about the
recall may contact Mike Stogner, owner, Double D Meat Company Inc., at (985)
735-6581.
Consumers with food safety questions can phone
the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The hotline
can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday,
and recorded food safety messages are available 24 hours a day.
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NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov |
SALMONELLA PRECAUTIONS People at risk for salmonellosis and their family members or individuals
preparing food for them should:
Reheat until steaming hot the following
types of ready-to-eat foods: hot dogs, luncheon meats, cold cuts, fermented and dry
sausage, and other deli-style meats and poultry products. Thoroughly reheating food can
help kill any bacteria that might be present. If you cannot reheat these foods, do not eat
them.
Observe all expiration dates for perishable
items that are precooked or ready-to-eat.
Cook raw meat and poultry to safe internal
temperatures before eating. The safe internal temperature for meat such as beef and pork
is 160 ºF, and 180 ºF for poultry.
Refrigerate raw meat and poultry as soon as
possible after purchase, and cooked meat and poultry within two hours after cooking.
Wash hands with hot, soapy water after
handling these types of ready-to-eat foods. (Wash for at least 20 seconds). Also wash
cutting boards, dishes, and utensils. Thorough washing helps eliminate any bacteria that
might get on your hands or other surfaces from food before it is reheated. |