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Ohio Firm Recalls Chef Salads Containing Meat and Poultry Due to Possible Salmonella Contamination Of Tomatoes
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-079-2011 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Bill Bagley
WASHINGTON, October 1, 2011 - Greencore USA, Inc., a Cincinnati, Ohio,
establishment, is recalling approximately 57 pounds of salad products containing meat and
poultry, because the grape tomatoes used in these products may be contaminated with
Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service
(FSIS) announced today.
The products subject to recall include: [View Labels (PDF Only)]
- 5.6 oz. plastic bowl containers of "Thornton’s Quick Café’s Chef Salad" with
an "Enjoy By" date of "09/30/11", "10/02/2011" or "10/03/2011."
Each package bears a label with the establishment number "P38518" inside the USDA mark
of inspection and the enjoy-by date as noted above. The products subject to recall were
produced on Sept. 26 and Sept. 28, 2011, and were distributed to retail stores in Ill.,
Ind., Ky., Ohio and Tenn. When available, trhe retail distribution list(s) will be posted
on FSIS’ website at
www.fsis.usda.gov/FSIS_Recalls/
Open_Federal_Cases/index.asp.
The problem was discovered when Greencore USA, Inc. was notified by its grape tomato supplier,
Pearson Foods, that a specific lot of grape tomatoes was being recalled due to potential
Salmonella contamination. The Food and Drug Administration
(FDA) announced the recall of
grape tomatoes on Sept. 28, 2011. FSIS and the company are not aware of any illnesses in
association with the recalled salad products.
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Recommendations for Preventing Salmonellosis
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
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.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for ground meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.
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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.
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 6 to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last
up to seven days. The outbreak strain of Salmonella Heidelberg is resistant to several commonly
prescribed antibiotics; this antibiotic resistance may be associated with an increased risk of hospitalization
or possible treatment failure in infected individuals.
Members of the media with questions about the recall should contact the company’s CEO, Liam McClennon,
at (978) 462-3663 ext. 313. Consumers with questions regarding the recall should contact the company’s
Technical Manager, Mary Young, at (513) 377-0715.
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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| Retail Distribution List (PDF Only) |
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Last Modified:
October 3, 2011 |
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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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