Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Carol Blake

WASHINGTON, March 13, 2000--Zartic, Inc., a Rome, Ga., firm, is voluntarily recalling approximately 18,600 pounds of chicken breast fritters because the product may contain undeclared egg product, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

Egg products are a known allergen. Persons who have an allergy or severe sensitivity to egg products run the risk of possible serious allergic reactions if they consume these products.

The product being recalled is 18 pound cases of "COOKED CHICKEN BREAST FRITTERS" packaged for institutional use. Each case has a code of "63014" on the label, and "P-703" appears inside the USDA seal of inspection. The products being recalled were produced on Aug. 21, 1999, and Feb. 18, 2000, and are listed on the case label as code date 08219910, 08219911, 08219912, 08219913, 08219914, 02180011, 02180012, 02180013, and 02180014.

The product was sold to distributors in the following states: Alabama, Georgia, Illinois, Texas, Kentucky, Tennessee, Kansas, Florida, Oklahoma, Arizona, Ohio, North Carolina, and Pennsylvania. The product was not sold at retail.

Consumers with questions about the recall may contact Robert Naegel, Zartic, Inc., at (706) 234-3000 ext. 3413. Media with questions about the recall may contact Jack Harris, Zartic, Inc., (706) 234-3000 ext. 3258.

"FSIS will confirm that Zartic, Inc., has notified its customers of the recall and verify the effectiveness of the recall," said Thomas J. Billy, administrator of FSIS.

No illnesses associated with consumption of the product have been reported to FSIS. Anyone concerned about an illness should contact a physician immediately.

The problem was discovered by the company, which informed FSIS.

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

Consumers who have a food allergy or severe food sensitivity should always read ingredient labels. In restaurants, they should ask whether an allergy-causing ingredient is in the food.

A food allergy occurs when the immune system reacts to a certain food, usually within minutes after the food has been consumed.

Symptoms may include throat swelling, trouble breathing, or a rash.

Strictly avoiding the allergy-causing food is the only absolute way to avoid a reaction.

Several foods account for 90% of allergic reactions. They include peanuts, tree nuts (walnuts, pecans, etc.), fish, shellfish, eggs, milk, soy, and wheat.

Persons who have a severe, life-threatening food allergy should always carry, and know how to administer, prescription epinephrine.

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.