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Pennsylvania Firm Recalls Pork Products For Possible Salmonella Contamination

WASHINGTON, November 18, 2002—Mahaffey’s Food Products, a Myerstown, Pa., establishment, is voluntarily recalling approximately 1100 pounds of souse, a cooked pork product, that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today. 

The products subject to recall are 12-and 36-ounce packages of “Mahaffey’s SOUSE.”   Each package bears the establishment number, “EST. 9656” inside the USDA mark of inspection.  The company’s name and address are also printed on each label.

The souse was produced and packaged on Nov. 6 and distributed to retail stores in Pennsylvania.

“Because of the potential for foodborne illness, we want consumers to be aware of the recall,” said Dr. Garry L. McKee, FSIS administrator. “Consumers who have purchased this product are urged not to eat it but to return it to the place of purchase.”

The problem was discovered through routine FSIS microbiological sampling.   

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.

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

Consumers and media with questions about the recall may contact Erwin Mahaffey, company owner, at (717) 933-4950.

Consumers with 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

SALMONELLA PRECAUTIONS

USDA Meat and Poultry Hotline
1-800-535-4555 or visit www.fsis.usda.gov

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.




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