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| North Carolina Firm Recalls Ready-To-Eat Pork Barbeque Products Due To Possible Salmonella Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-055-2010 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Richard J. McIntire
WASHINGTON, Oct. 20, 2010 - The Murphy House, a Louisburg, N.C. establishment, is recalling approximately
4,920 pounds of ready-to-eat (RTE) pork barbeque products that may be contaminated with Salmonella, the U.S. Department
of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The following products are subject to recall: [View Labels]
- 1 lb. and 5 lb. plastic tubs of "MURPHY HOUSE Unskinned Pork with Barbeque Sauce-TEXTURED VEGETABLE PROTEIN ADDED" written in green lettering on the container's top.
- 1 lb. and 5 lb. plastic tubs of "MURPHY HOUSE PREMIUM PORK BARBEQUE-COOKED, UNSKINNED PORK WITH BARBEQUE SAUCE ADDED " written in red lettering on the container's top.
The problem was discovered through FSIS' microbiological sampling program. FSIS has received no reports of adverse reactions
due to consumption of these products. Individuals concerned about an illness should contact their health care provider.
Each package bears the establishment number "EST. 2135" inside the USDA mark of inspection. Individual packages bear the
sell-by date of 11/21/10.
These products were cooked on Oct. 6 and Oct. 7, 2010, packed between Oct. 6 and Oct. 12, 2010, then distributed to wholesale
and retail establishments throughout North Carolina. When available, the retail distribution list(s) will be posted on FSIS'
website at: http://www.fsis.usda.gov/
FSIS_Recalls/
Open_Federal_Cases/
index.asp.
These products were not involved in the National School Lunch Program or Department of Defense sales.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants)
of the recall and that steps are taken to make certain that the product is no longer available to consumers.
Consumers and media with questions regarding the recall should contact Josh Whitley, the company's Owner/President, at (919) 496-6054.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne
illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants,
the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are
diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and
vomiting that can last up to seven days.
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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Last Modified: March 18, 2011 |
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Product Labels
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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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