Ohio Establishment Recalls Chicken Base Products
Because Of Undeclared Ingredients

WASHINGTON, Feb. 9, 2002 — Nestle USA, Inc., doing business as Food Ingredient Specialties, a Cleveland, Ohio, establishment, is voluntarily recalling approximately 144,000 pounds of chicken base refrigerated products because they contain undeclared whey protein (milk), the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

Whey protein is a known allergen. Persons who have an allergy or severe sensitivity to whey protein run the risk of possible allergic reactions if they consume this product.

The products subject to recall are ½-, one- and five-pound tubs of "MINOR’S Chicken Base NO ADDED MSG," a paste type product added to soups, sauces and gravies. Each tub lid bears a date code beginning with one of the following numbers: 1323, 1337, 1351, 2014 or 2028. Each tub also bears establishment code "P-316" inside the USDA seal of inspection.

The products were produced between Nov. 14, 2001 and Feb. 8, 2002 and distributed in various weight cases to food service and retail club stores nationwide.

"We urge consumers to check their refrigerators for this product," said Margaret Glavin, acting FSIS administrator. "If they find the product listed above, consumers should return it to the point of purchase."

Food Ingredient Specialties received a consumer call about the product’s contents, conducted a quality check of the product, identified the problem, and notified USDA.

Media with questions about the recall may contact Teri Holomon, Corporate Brand Affairs, Nestle’s USA, Inc., at (818) 549-6333. Consumers with questions about the recall may contact Minor’s Customer Service at 1-800-243-8822.

Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at l-800-535-4555. The hotline can be reached from l0 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

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, trouble breathing, 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.