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Carol Blake
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The mortadella was produced Feb. 22 and distributed to wholesale outlets in the New York City area.

The product subject to recall is Three Star Provision Co. "MORTADELLA" in 5-5.5 pound vacuum packages, which were packed 6 to a case. The code "A-2-22 1" appears on the case, and the product labels bear "EST. 4500" inside the USDA seal of inspection.

"Because of the potential for foodborne illness, we want consumers to be aware of the recall," said Administrator Thomas J. Billy.

Consumers and media with questions about the recall may contact John Accossato, Three Star Provision Co., tel. (718) 843-9189.

The product was discovered through routine FSIS microbiological sampling.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially for infants, the frail or elderly, and persons with chronic disease, with HIV infection, or taking 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.

FSIS has received no reports of illness associated with consumption of this product. Anyone concerned about an illness should contact a physician.  

Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The hotline can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday.

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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 salmonellosis 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 meats 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.

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

Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160 ºF, and 185 ºF for poultry.

Refrigerate raw meat and poultry as soon as possible after purchase, and cooked meat and poultry within two hours after cooking.

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.

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.