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Wisconsin Firm Recalls Pork Sausage For Mislabeling

WASHINGTON, Dec. 30, 2003 - Abbyland Foods, Inc., an Abbotsford, Wisc. firm, is voluntarily recalling approximately 46,800 pounds of  pork sausage because the product label does not list whey, nonfat dry milk and wheat flour, which are potential allergens, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.      

The products being recalled are one-pound packages of "Gourmet Banger." Each package bears the case code "490100." Each product bears the establishment number "EST. 1633" inside the USDA mark of inspection.

These products were produced between January 1, 2003 and December 30, 2003 and distributed to retail stores in California, Florida and Nevada.

Also subject to recall are 10 lb. packages of "Gourmet Banger."  Each package bears the case code "490210" and the company's name and address.  Each product bears the establishment number "EST. 1633" inside the USDA mark of inspection.

These products were produced between January 1, 2003 and December 30, 2003 and distributed to restaurants and other institutions in California, Florida, Illinois, Massachusetts, New Jersey, Nevada and Pennsylvania.

FSIS has received no reports of allergic reactions associated with consumption of this product. Anyone concerned about an allergic reaction should contact a physician. 

The problem was discovered by an FSIS inspector.

Media with questions about the recall should contact Patrick Costello, company Director of Human Resources at, (715) 223-6386 ext. 7254.  Consumers with questions about the recall should contact Tiffany Pierce, company Assistant Quality Assurance manager, at (715) 223-6386 ext. 7228.

Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline.  The hotline is available in English and Spanish and can be reached from 10 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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NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov

FOOD ALLERGIES

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

Consumers who have a food allergy or severe food sensitivity should always read ingredient labels. In restaurants they should ask whether an allergy-causing ingredient is in the food.

A food allergy occurs when the immune system reacts to a certain food, usually within minutes after the food has been consumed.

Symptoms may include throat swelling, breathing trouble or a rash.

Strictly avoiding the allergy-causing food is the only absolute way to avoid a reaction.

Several foods account for 90% of allergic reactions. They include peanuts, tree nuts (walnuts, pecans, etc.), fish, shellfish, eggs, milk, soy, and wheat.

Persons who have a severe, life-threatening food allergy should always carry, and know how to administer, prescription epinephrine.




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