Congressional and Public Affairs
Andrea McNally (202) 720-9113

WASHINGTON, April 23, 2002--Peoples Sausage Company Inc., a Los Angeles, Calif., establishment, is voluntarily recalling approximately 200 pounds of fresh, ready-to-eat beef jerky that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The products subject to recall are various sized packages of "PEOPLE'S CHOICE Classic Premium Since 1929 WESTERN STYLE REAL BEEF JERKY." Each package bears the production code "01062," as well as the establishment code "EST. 4160" inside the USDA seal of inspection.

The beef jerky was produced on April 15, and distributed to wholesale establishments in California.

"Because of the potential for foodborne illness, we want consumers to be aware of the recall," said William Hudnall, acting FSIS administrator. "Consumers who have purchased this product are urged not to eat it but to return it to the place of purchase."

The problem 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 and Media with questions about the recall may contact Mark Bianchetti, president, Peoples Sausage Company Inc., at (213) 627-8633.

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, and 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 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 180 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.