Congressional and Public Affairs
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Caryn Long

WASHINGTON, Sept. 26, 2001 – Payton’s Barbecue, a Veedersburg, Ind. firm, is voluntarily recalling fresh and frozen fully-cooked pork and corned beef barbecue that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

Each package label bears “EST. 7762” inside the USDA seal of inspection. These products were distributed to retail and institutional establishments in Illinois and Indiana.

The following products subject to recall were distributed to retail and institutional establishments:

• 1 lb. tubs of “PAYTON’S BARBECUE SAUCE WITH PORK AND CORNED BEEF,”

• 4 lb. tubs of “PAYTON’S ORIGINAL PORK AND CORNED BEEF WITH BARBECUE SAUCE,” and

• 8 lb. tubs of “PAYTON’S ORIGINAL PORK AND CORNED BEEF WITH BARBECUE SAUCE.”

The following products subject to recall were distributed to institutional establishments:

• “PAYTON’S BARBECUE SAUCE WITH PORK AND CORNED BEEF” packaged in 20 lb. cases. Each case contains two-10 lb. bags.

• “PAYTON’S ORIGINAL PORK AND CORNED BEEF WITH BARBECUE SAUCE” packaged in 27 lb. cases. Each case contains four-6.75 lb. bags.

• “DOG n SUDS BARBECUE SAUCE WITH PORK & CORNED BEEF” packaged in 50 lb. cases. Each case contains five-10 lb. bags.

“Because of the potential for foodborne illness, we want consumers to be aware of the recall,” said Margaret O’K. Glavin, FSIS associate administrator. “We urge consumers who have purchased these products not to eat them and return them to the place of purchase. Additionally, diners may wish to ask if their meal contains the recalled products.”

The problem was discovered through routine FSIS microbiological testing.

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 illnesses associated with consumption of this product. Anyone concerned about an illness should contact a physician.

Media and consumers with questions about the recall may contact Tom Payton, President of Payton’s Barbecue, at (765) 294-2716.

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 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.