Congressional and Public Affairs
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Christopher Church
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The products being recalled have a "sell-by" date of "JUL03" and all package labels bear "Est. 2642" inside the USDA seal of inspection. The following products are being recalled:

• "CURTIS" FRANKS, made with pork and beef, in 12 ounce packages; and
  
• "BEEF MASTER" Beef Franks in 1 pound packages.

The products were produced May 4 and distributed to stores in Georgia, North Carolina, South Carolina, Virginia, Alabama, Tennessee, and Florida.

"Because of the potential for foodborne illness, we urge consumers who have purchased the suspect products not to eat them, but to return them to the point of purchase," said Margaret O’K. Glavin, FSIS associate administrator.

The problem was discovered through routine microbiological sampling by the Georgia Department of Agriculture.

Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. 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, with HIV infection, or taking chemotherapy.

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

Consumers with questions about the recall may contact John D. Curtis, vice president of Curtis Packing Co., at (336) 275-7684 Ext. 129. Media inquiries to the company should be directed to Douglas B. Curtis, president, Curtis Packing Co., (336) 275-7684 Ext. 117.

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, although recorded 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.