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| Ohio Firm Recalls Ready-To-Eat
Bacon Base Product Due to Possible Salmonella Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-015-2010 |
HEALTH RISK:
HIGH |
Congressional and Public Affairs
(202) 720-9113
Adrian C. Gianforti
WASHINGTON, March 8, 2010 - Nestlé Professional
North America, a Cleveland, Ohio establishment, is recalling approximately
6,000 pounds of a ready-to-eat (RTE) bacon base product that may
be contaminated with Salmonella. The packages of bacon base contain
as an ingredient the specific Hydrolyzed Vegetable Protein (HVP),
which was previously recalled, the U.S. Department of Agriculture’s
Food Safety and Inspection Service (FSIS) announced today.
Due to potential Salmonella contamination, the U.S. Food
and Drug Administration (FDA) announced a recall of the HVP product
on
March 4, 2010. Although the HVP has already been recalled, as
announced by FDA, the bacon base product packages bear the USDA
mark of inspection on the outside of the case. A recall of this
product was warranted due to the determination that the HVP ingredient
was added after Salmonella prevention steps were applied.
The product subject to recall includes: [View
Labels (PDF Only)]
- 1-lb. plastic cups of “MINOR’S BACON BASE.”
Each package contains code numbers “92815489,” “93095489,” or “93385489”
as well as the case code “00 074826 08606 7-00 G 11003264.” Each
case contains 6 cups and bears establishment number “1045” inside
the USDA mark of inspection. The RTE product was produced on Oct.
8, 2009, Nov. 5, 2009, and Dec. 4, 2009.
The RTE product was distributed nationwide to distributors and restaurants.
FSIS has received no reports of illnesses associated with the consumption
of these products. Individuals concerned about an illness should
contact a physician.
According to FDA’s March 4, 2010 release, FDA conducted an investigation
after a customer of an FDA regulated firm reported finding Salmonella
in the HVP ingredient. This resulted in the subsequent recall of
the contaminated products.
FSIS routinely conducts recall effectiveness checks to verify recalling
firms notify their customers of the recall and that steps are taken
to make certain that the product is no longer available to consumers.
Consumers with questions regarding the recall should contact the
company Customer Services at (800) 243-8822. Media with questions
regarding the recall should contact Kathy Lenkov, Corporate Communications
Manager, at (818) 549-5540.
Consumption of food contaminated with Salmonella can cause
salmonellosis, one of the most common bacterial foodborne illnesses.
Salmonella infections can be life-threatening, especially to those
with weak immune systems, such as infants, the elderly, and persons
with HIV infection or undergoing chemotherapy. The most common manifestations
of salmonellosis are diarrhea, abdominal cramps, and fever within
eight to 72 hours. Additional symptoms may be chills, headache,
nausea and vomiting that can last up to seven days.
Consumers with food safety questions can "Ask Karen," the FSIS virtual
representative available 24 hours a day at
AskKaren.gov. The toll-free USDA
Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available
in English and Spanish and can be reached from l0 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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| Last Modified:
March 8, 2010 |
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USDA Recall Classifications |
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Class I |
This is a health hazard situation where there is a reasonable probability
that the use of the product will cause serious, adverse health consequences
or death. |
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Class II |
This is a health hazard situation where there is a remote probability
of adverse health consequences from the use of the product. |
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Class III |
This is a situation where the use of the product will not cause
adverse health consequences. |
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