Florida Firm Recalls Hot Dogs For Undercooking

WASHINGTON, Sept. 18, 2000--Lykes Meat Group, Inc., a Plant City, Fla., firm, is voluntarily recalling approximately 40,000 pounds of chicken franks and turkey hot dogs because the products may have been undercooked, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

The products involved are 16-ounce packages of chicken franks and turkey hot dogs. All packages were produced on Aug. 14 and bear "P-2653" on the label. Products and identifying codes are listed below:

Fairgrounds JUMBO FRANKS MADE WITH CHICKEN AND PORK, code dated 227002A, USE BY OCT 23.
SMITHFIELD GRILL READY CHICKEN FRANKS, code dated 227002A, USE BY OCT 13.
SMITHFIELD PREMIUM HOT DOGS 8 JUMBO HOT DOGS MADE WITH TURKEY, PORK, AND BEEF, code dated 227002B, USE BY OCT 13 or USE BY OCT 23.

The product was distributed to the retail level in California, Florida, Georgia, New Jersey, New York, North Carolina, Ohio, Tennessee, Texas, and Virginia.

Consumers and media with questions about the recall may contact Duane Sponsler or Angie Siemens at Lykes Meat Group, Inc., toll free at (877) 933-4625.

"Because of the potential for foodborne illness, we urge consumers not to eat the franks and hot dogs but return them to the place of purchase," said Ronald Hicks, acting administrator of FSIS.

The problem was discovered after the company received a customer complaint. No illnesses or injuries associated with consumption of the product have been reported. Anyone concerned about an illness should contact a physician immediately.

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 information is available 24 hours a day.

NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov

USDA RECALL CLASSIFICATIONS

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. 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. 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. This is a situation where the use of the product will not cause adverse health consequences.

For Further Information, Contact:

Consumers: Meat and Poultry Hotline, 1-800-535-4555 (voice); 1-800-256-7072 (TTY)

Media: (202) 720-9113