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| Illinois Firm Recalls Imported Prosciutto Products Due To Potential Listeria Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-028-2010 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Adrian Gianforti
WASHINGTON, May 4, 2010 - Orlando Greco & Son Imports, a Carol Stream, Ill., establishment, is recalling approximately 822 pounds of prosciutto products that may
be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The problem was discovered by FSIS microbiological testing of imported product resulting in a positive sample for Listeria monocytogenes.
FSIS was notified by the Canadian Food Inspection Agency that the
implicated product was also distributed to an Importer of Record and further
distributed, thus resulting in this recall. FSIS has received no reports
of illness as a result of consuming this product.
The following products are subject to recall: [View Label]
- Various pound cases of "Prosciutto Boneless Casa Italia"
The products were distributed to restaurants and retailers in Illinois and Indiana.
Consumers and media with questions about the recall should contact company Office Manager, Maria Spano, at (708) 436-0070.
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. If available, the retail distribution list(s) will be posted on
the FSIS Web site at http://www.fsis.usda.gov/FSIS_Recalls/
Open_Federal_Cases/index.asp.
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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 pâté, 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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Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but
potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause
high fever, severe headache, neck stiffness and nausea. Listeriosis can also cause miscarriages and stillbirths, as
well as serious and sometimes fatal infections in those with weakened immune systems, such as infants, the elderly and
persons with HIV infection or undergoing chemotherapy.
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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Label
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Last Modified:
June 2, 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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