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| Arkansas Firm Recalls Chicken Polish Sausage and Chicken Breakfast
Link Products Due To Potential Listeria Monocytogenes Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-021-2013 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
Joan Lindenberger
(202) 720-9113
WASHINGTON, March 12, 2013 – Hot Springs Packing Co., Inc., a Hot Springs, Ark.
establishment, is recalling approximately 6,120 pounds of chicken polish sausage and chicken breakfast
link products due to possible contamination with Listeria monocytogenes, the U.S. Department of
Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The products subject to recall include: [View Labels]
- 30-lb. packages of "DOUBLE D INTERNATIONAL FOOD CO., INC., 4/1 CHICKEN POLISH SAUSAGE, REDUCED SODIUM" with lot code numbers of "05013A" or "05013B" stamped on the box.
- 30-lb. packages of "DOUBLE D INTERNATIONAL FOOD CO., INC., 16/1 CHICKEN BREAKFAST LINK, REDUCED SODIUM" with a lot code number of "05013B" stamped on the box.
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Recommendations for people at risk for Listeriosis
Wash hands with warm, soapy water before and after handling raw meat and poultry for at least 20 seconds. Wash cutting boards,
dishes and utensils with hot, soapy water. Immediately clean spills.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat,
poultry and egg products and cooked foods.
Do not eat hot dogs, luncheon meats, bologna or other deli meats unless reheated until steaming hot.
Do not eat refrigerated paté, meat spreads from a meat counter or smoked seafood found in the refrigerated section
of the store. Foods that don't need refrigeration, like canned tuna and canned salmon, are safe to eat. Refrigerate after
opening.
Do not drink raw (unpasteurized) milk and do not eat foods that have unpasteurized milk in them.
Do not eat salads made in the store such as ham salad, chicken salad, egg salad, tuna salad or seafood salad.
Do not eat soft cheeses such as Feta, queso blanco, queso fresco, Brie, Camembert cheeses, blue-veined cheeses and Panela
unless it is labeled as made with pasteurized milk.
Use precooked or ready-to-eat food as soon as you can. Listeria can grow in the refrigerator. The refrigerator should be
40° F or lower and the freezer 0° F or lower. Use an appliance thermometer to check the temperature of your refrigerator.
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The products subject to recall bear the establishment number "P-10695" inside the USDA mark of
inspection. The products were produced on February 19, 2013, and distributed to an institution in Jackson,
Michigan.
The problem was discovered by Hot Springs Packing Co., Inc., through samples collected by the firm.
The affected product was shipped prior to receiving the final results.
FSIS and the company have not received reports of illnesses due to consumption of these products. Anyone
concerned about an illness should contact a healthcare provider.
FSIS routinely conducts recall effectiveness checks (including at restaurants) to ensure that steps are taken
to make certain that the product is no longer available to consumers.
Consumers and members of the media with questions regarding the recall should contact the company's owner,
John Stubblefield, at (501) 767-2363.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available
24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov.
"Ask Karen" live chat services are available Monday through Friday from 10 a.m. to 4 p.m. ET.
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. The online Electronic Consumer Complaint Monitoring System can be
accessed 24 hours a day at: www.fsis.usda.gov/
FSIS_Recalls/
Problems_With_Food_Products/index.asp
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Labels
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Last Modified: March 12, 2013 |
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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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