Michigan Firm Recalls Turkey Products For Undeclared Allergen

WASHINGTON, May 22, 2002--House of Raeford Farms Inc., an Athens, Mich., establishment, is voluntarily recalling an undetermined amount of ready-to-eat turkey with gravy that contains undeclared ingredients including a known allergen (wheat), the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

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

The products being recalled are 24-lb. cases containing 4-6 lb. trays of "HOUSE OF RAEFORD, From Marvin's House, White Turkey with Gravy." The cases bear the product code "963" or "96300." Each case and individual tray bears the establishment number "P-1234" on the label, inside the USDA seal of inspection.

The product was produced between November 1999 and May 16, 2002 and distributed to hotels, restaurants and institutions in Alabama, District of Columbia, Georgia, Illinois, Indiana, Maryland, North Carolina, South Carolina and Tennessee.

After May 16, the ingredient label was corrected. Products bearing the new label, which can be identified by the inclusion of wheat flour, are not subject to recall.

"We want consumers to be aware of the recall," said William J. Hudnall, acting FSIS administrator. "Diners with sensitivities to wheat may wish to ask if their meals contain the recalled product."

The problem was discovered by an FSIS inspector.

Consumers with questions about the recall may contact Gene Shellnutt, inventory control manager, at (910) 875-5161. Media with questions about the recall may contact Don Tabor, chief operations officer, at (910) 289-3191.

Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. 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

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.