|Food Safety and Inspection
United States Department of Agriculture
Washington, D.C. 20250-3700
HEALTH RISK: LOW
and Public Affairs
WASHINGTON, Oct. 27-- Simmons Foods Inc., a Van Buren, Arkansas, firm, is voluntarily recalling approximately 716,000 pounds of cooked, frozen chicken tenders that may contain milk products undeclared on the label, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.
Milk products are a known allergen. Persons who have an allergy or severe sensitivity to milk products run the risk of possible serious allergic reactions if they consume the product.
The products being recalled are 2.5 pound bags of "SIMMONS Breaded Chicken Breast Tenders." Inside the USDA seal of inspection, "P-20287" appears.
The product was produced between Apr. 7 and Oct. 25, 2000. On the side of each package is an identifying code. The first four digits of the code date on each package subject to recall are between 0098 and 0299, inclusive. The product was distributed to retail stores nationwide.
"We urge consumers to check their refrigerators and freezers," said Thomas Billy, FSIS administrator. "If they find any of the products listed above and are allergic to milk products, consumers should not eat them, but return them to the point of purchase."
The problem was discovered through routine inspection.
Anyone concerned about an illness or allergic reaction should contact a physician immediately.
Consumers and media with questions about the recall may contact Doug Siemens, community relations manager, Simmons Foods Inc., at (501) 524-8151, ext. 246.
Consumers with other 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.
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.
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.
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.
For Further Information, Contact:
Consumers: Meat and Poultry Hotline, 1-800-535-4555 (voice); 1-800-256-7072 (TTY)
Media: (202) 720-9113
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