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| New York Firm Recalls
Ready-To-Eat Beef Products for Possible Listeria
Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-045-2005 |
HEALTH RISK:
HIGH |
Congressional and Public Affairs
(202) 720-9113
Steven Cohen
WASHINGTON, October 31, 2005 - Chefs’
Delight Packing Co., Inc., a Brooklyn, N.Y., firm is
voluntarily recalling 2,263 pounds of ready-to-eat beef
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:
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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 pate, 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 ºF or lower and the freezer 0º F or lower. Use an appliance thermometer to check the temperature of your refrigerator.
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- Various sized bulk packages of "CHEFS' DELIGHT, N.Y. Deli Style, COOKED CORNED BEEF." Each package bears the establishment number "EST. 4395" inside the USDA seal of inspection.
- Various sized bulk packages of "CHEFS' DELIGHT, N.Y. Deli Style, PASTRAMI, SMOKE FLAVORING ADDED, COATED WITH SPICES & BURNT SUGAR." Each package bears the establishment number "EST. 4395" inside the USDA seal of inspection.
The beef products were produced on October 12 and bulk packed for distribution to restaurants and delicatessens in Indianapolis, Indiana, and throughout the greater New York City area.
The problem was discovered through FSIS microbiological sampling. FSIS has received no reports of illnesses associated with consumption of the 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 weakened 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 Vice President Doug Karroll at (718) 388-8581.
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 l0 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/Food_Safety_Education/
Ask_Karen/index.asp.
NOTE: Access news releases and other information at the
FSIS Web site at
http://www.fsis.usda.gov/Fsis_Recalls/
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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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