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| New York Firm Recalls
Ready-to-Eat Chicken Products for Possible Listeria
Contamination | |
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| Recall Release |
CLASS I
RECALL |
| FSIS-RC-31-2005 |
HEALTH RISK:
HIGH |
Congressional and Public
Affairs
(202) 720-9113
Amanda
Eamich
WASHINGTON, July 28, 2005 - Ilyssa
Manufacturing Corporation, a Brooklyn, NY, firm, is voluntarily
recalling approximately 3,200 pounds of ready-to-eat chicken
products that may be contaminated with Listeria monocytogenes, the
U.S. Department of Agriculture's Food Safety and Inspection Service
announced today.
The products subject to recall are:
- 16 oz. packages of "Chef Pronto, Tortellini with Grilled Chicken and Sun-dried Tomatoes."
- 12 oz. packages of "Chef Pronto, Grilled Chicken with Balsamic Vinegar and Rosemary."
- 12 oz. packages of "Chef Pronto, Grilled Lemon Pepper Chicken."
- 12 oz. packages of "Chef Pronto, Grilled Chicken Strips."
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Recommendations For People At Risk For Listeriosis
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. 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 they are 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, quesco blanco, quesco 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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All products bear the sell-by date "AUG 0205" and establishment number "P-19629"
inside the USDA seal of inspection.
The products were produced on July 18 and distributed to retail establishments in
Connecticut, Delaware, Indiana, Illinois, Maryland, Massachusetts,
Michigan, Missouri, New Hampshire, New Jersey, New York, Ohio,
Pennsylvania and Virginia, Washington, D.C.
The problem was discovered through a FSIS
sampling program. FSIS has received no reports of illnesses
associated with consumption of these products.
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 weak
immune systems, such as infants, the elderly and persons with HIV
infection or undergoing chemotherapy.
Consumers and media with questions about the recall should contact
company President Jeffrey Levi at (718) 625-4180.
Consumers with food safety questions can call the toll-free USDA
Meat and Poultry Hotline at (888) 674-6854. 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.
"Ask Karen" is the FSIS virtual
representative available 24 hours a day to answer your questions at
http://www.fsis.usda.gov/
Education/Ask_Karen/.
#
NOTE: Access news releases and other information at the FSIS
Web site at http://www.fsis.usda.gov/
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Product Labels:
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| USDA
Recall Classifications |
| 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. |
| Class II |
This is a
health hazard situation where there is a remote probability of
adverse health consequences from the use of the product. |
| Class III |
This is a
situation where the use of the product will not cause adverse health
consequences. |
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