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South Carolina Establishment Recalls Frozen Dinners Because of Undeclared Allergen

WASHINGTON, Nov. 30, 2001 – Nestle USA-Prepared Foods Division, doing business as Stouffer Foods, a Gaffney, S.C., establishment, is voluntarily recalling approximately 52,000 pounds of frozen Salisbury steak dinners because they contain an undeclared allergen (anchovies), the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

Anchovies are a known allergen. Persons who have an allergy or severe sensitivity to anchovies (a type of fish) run the risk of possible allergic reactions if they consume this product.

The products being recalled are 9 5/8-ounce packages of "Stouffer’s HOMESTYLE Entrees Salisbury Steak in Gravy with Grilled Onions & Macaroni and Cheese." Each bears a package code "1305 GSO," "1309 GSO," "1318 GSO," or "1328 GSO," directly followed by any letter [A-Z]. The package also bears the establishment number "EST 7991" after the package code.

The products were produced between Nov. 1-19, 2001. It was distributed to retail stores in Texas, Oklahoma, Louisiana, Alabama, Pennsylvania, Missouri, South Carolina, Ohio, Illinois, Minnesota, North Carolina, Virginia, Maryland, Georgia, Florida, Michigan, Indiana, North Dakota, California, and Mississippi.

"We urge consumers, especially those with or sensitivities, to check their refrigerators and freezers," said Margaret O’K. Glavin, FSIS acting administrator. "If they find any of the products listed above, consumers who are allergic to anchovies should not eat them, but return them to the point of purchase."

The problem was discovered by the establishment, which then notified FSIS. FSIS is not aware of any illnesses associated with consumption of the product. Anyone concerned about an illness should contact a physician.

Consumers and media with questions about the recall may contact Roz O’Hearn at (440) 264-5170.

Consumers with other 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

FOOD ALLERGIES

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.




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