Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Steven Cohen

WASHINGTON, Jan. 28, 2004 – Vincent Giordano Corp., a Philadelphia, Pa., firm, is voluntarily recalling approximately 52,000 pounds of ready-to-eat meat products that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Various weights and sizes of the following products are subject to recall:

• "BEEF ‘O’ BRADY’S, Family Sports Pubs, COOKED CORNED BEEF."

• "PREMIUM QUALITY, Private Selection, Premium Deli Meats, U.S.D.A. Choice Top Round, ROAST BEEF."

• "Chef CHARLES, Our Gourmet Quality, FULLY COOKED, KEEP REFRIGERATED, PASTRAMI."

• "Shur Fine, Deli Gourmet, Pastrami."

• "Royal Quality Foods, FULLY COOKED, READY TO EAT, Pastrami."

• "Thompson’s cajun queen, COOKED CORNED BEEF, AND TWENTY PERCENT WATER."

• "ROYAL QUALITY FOODS, FULLY COOKED, READY TO EAT, COOKED CORNED BEEF."

• "deli SMART, COOKED ROAST BEEF."

• Vincent Giordano, 97% FAT FREE, PREMIUM QUALITY, EXTRA LEAN, CAPOFF TOP ROUND, ROAST BEEF."

• "Vincent Giordano, Joy BRAND, PASTRAMI."

• "Colonial TRADITION, Deluxe, Cooked Corned Beef."

• "Pocahontas, Colonial Tradition, Deluxe, Pastrami."

• "Red Osier, USDA Select and Higher, Dry Oven Roast Beef."

• "Vincent Giordano, Cajun Style, ROAST BEEF."

• "Vincent Giordano, Joy BRAND, PASTRAMI."

• "H-E-B., Premium Quality, DELICATESSEN FOODS, ROAST BEEF, Cajun Style Seasoned, USDA Choice, 96% Fat Free."

Each of the products bear the establishment number "EST. 5397" inside the USDA mark of inspection. The products subject to recall also bear the date code "350."

The products were produced between Dec. 11 and Dec. 15, 2003, and were packaged on Dec. 16, 2003. They were distributed to retail stores nationwide.

FSIS has received no reports of illnesses associated with consumption of these products. Anyone concerned about an illness should contact a physician.

The problem was discovered by the state of Georgia.

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 – infants, the frail or elderly and persons with chronic disease, HIV infection or in chemotherapy.

Consumers with questions about the recall may contact Bruce Belack, company vice president of sales, at 215-467-6629. Media with questions about the recall may contact Tom Shannon, company media representative, at 215-467-6629.

Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline. 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.

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NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov

People at risk for listeriosis and their family members or individuals preparing food for them should:

Reheat until steaming hot the following types of ready-to-eat foods: hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products. Thoroughly reheating food can help kill any bacteria that might be present. If you cannot reheat these foods, do not eat them.

Wash hands with hot, soapy water after handling these types of ready-to-eat foods. (Wash for at least 20 seconds.) Also wash cutting boards, dishes, and utensils. Thorough washing helps eliminate any bacteria that might get on your hands or other surfaces from food before it is reheated.

Do not eat soft cheeses such as feta, Brie, Camembert, blue-veined or Mexican-style cheese. You can eat hard cheeses, processed cheeses, cream cheese, cottage cheese, and yogurt.

Do not drink raw, unpasteurized milk or eat foods made from it, such as unpasteurized cheese.

Observe all expiration dates for perishable items that are precooked or ready-to-eat.

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.