WASHINGTON, July 18, 2001—Hillshire Farm
& Kahns, a Cincinnati, Ohio firm, also doing business as both Quality
Packing Co. and Sara Lee Sausage Co., is voluntarily recalling
approximately 13,600 pounds of cooked, sliced beef and ham products that
may be contaminated with Salmonella, the U.S. Department of
Agriculture’s Food Safety and Inspection Service announced today.
All products being recalled were produced on April 26 and bear the
establishment number "EST. 89" inside the USDA seal of
inspection on the label.
These cooked, sliced beef and ham products were distributed to retail
establishments nationwide.
The following products are subject to Safety Recalls,
- "Sara Lee U.S.D.A. CHOICE CAJUN STYLE BEEF" in 8 ounce
packages with a date code of "SELL BY JUN 27 AS3D,"
- "SLICED U.S.D.A. CHOICE CAJUN STYLE BEEF" in 2 pound
packages with a date code of "SELL BY JUN 27 AS3D,"
- "Sara Lee U.S.D.A. CHOICE ROAST BEEF" in 8 ounce packages
with a date code of "SELL BY JUN 27 AF1D" or "SELL BY
JUN 27 AF2D,"
- "SLICED U.S.D.A. CHOICE ROAST BEEF" in 2 pound packages
with a date code of "SELL BY JUN 27 AF1D" or "SELL BY
JUN 27 AF2D," and
- "Sara Lee BROWN SUGAR HAM" in 8 ounce packages with a date
code of "SELL BY JUL 4 AF3D," "SELL BY JUL 4
AF4D," "SELL BY JUL 4 AS1D," or "SELL BY JUL 4
AS2D."
"Because of the potential hazard of foodborne illness from
consumption of meat products contaminated with harmful bacteria such as Salmonella,
I urge consumers who have purchased the suspect product not to eat it and
return it to the place of purchase," said Thomas J. Billy, FSIS
administrator. "FSIS is informing the public so consumers who may
have purchased and stored the product in their refrigerators or freezers
can know to check."
FSIS identified this problem after receiving a consumer complaint.
Initial tests indicate that one illness may be linked with consumption of
this product. Anyone concerned about an illness should contact a
physician.
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 include chills, headache, nausea, and vomiting that can last up
to seven days.
Consumers with questions about the recall may contact Elizabeth Tanis,
Sara Lee’s manager of consumer communications, at (800) 323-7117. Media
with questions may contact Julie Ketay, Sara Lee’s senior manager of
media relations at (312) 558-8727.
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. |