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| Pennsylvania Firm Recalls Chicken Salad Products For Possible
Listeria Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-049-2005 |
HEALTH RISK:
HIGH |
Congressional and Public Affairs
(202) 720-9113
Steven Cohen
WASHINGTON, November 10, 2005 - Isabelle's Kitchen, Inc., a Harleysville, Penn.,
firm, is voluntarily recalling approximately 5,523 pounds of chicken salad 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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- Four-and-a-half-pound tubs of "ISABELLE'S KITCHEN INC., HONEY DIJON PASTA CHICKEN
SALAD." Each tub bears the establishment number "P-4629" inside the USDA seal of inspection
and the sell by date, "Nov 19 05 305" or "Nov 22 05 308."
- 30-pound buckets of "STEW LEONARD'S CHICKEN SALAD." Each bucket bears the establishment number
"P-4629" inside the USDA seal of inspection and the sell by date, "Nov 19 05 305."
- 30-pound buckets of "ISABELLE'S KITCHEN INC., MARKETFARE CHICKEN SALAD." Each bucket bears the
establishment number "P-4629" inside the USDA seal of inspection and the sell by date, "Nov 21 05 A 306,"
"Nov 21 05 B 306," "Nov 21 05 C 306," "Nov 21 05 D 306" or "Nov 21 05 E 306."
- Five-pound tubs of "ISABELLE'S KITCHEN INC., TROPICAL CHICKEN SALAD, with Walnuts." Each tub bears the
establishment number "P-4629" inside the USDA seal of inspection and the sell by date, "Nov 20 05 306."
- Five-pound tubs of "ISABELLE'S KITCHEN INC., CHICKEN SALAD, Bread Crumbs Added." Each tub bears the establishment number
"P-4629" inside the USDA seal of inspection and the sell by date, "Nov 20 05 B 306"or "Nov 19 05 C 305."
The chicken salads were produced between November 1 and 4 and were distributed to
supermarkets and institutions in Connecticut, Delaware, Maryland, North Carolina,
Pennsylvania, Virginia and West Virginia.
The problem was discovered through company microbiological sampling. FSIS has received no
reports of illnesses associated with consumption of the product.
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.
Media with questions about the recall should contact company Chief Operating Officer Vincent Pupillo
at (800) 355-7252. Consumers with questions about the recall should contact company Human Resources
Manager Amy Grassi at (800) 355-7252.
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 presently be reached 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/.
NOTE: Access news releases and other information at the FSIS Web site at
http://www.fsis.usda.gov/Fsis_Recalls/
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View labels of the recalled product as a PDF document (58k)
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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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