|Food Safety and Inspection
United States Department of Agriculture
Washington, D.C. 20250-3700
|CLASS I RECALL
HEALTH RISK: HIGH
and Public Affairs
Turkey And Chicken Products Recalled From Texas Plant For Possible Listeria Contamination
|WASHINGTON, Dec.14--Cargill Turkey Products is voluntarily
recalling approximately 16.7 million pounds of ready-to-eat turkey and
chicken products, produced at its facility in Waco, Texas, that may be
contaminated with Listeria monocytogenes, the U.S. Department of
Agriculture’s Food Safety and Inspection Service announced today.
The products subject to recall were distributed to retail establishments, restaurants, and institutions nationwide and exported to Venezuela and Iceland. The products subject to recall were produced from May 1 to December 11 and are marked with the establishment number "P-635."
The sliced products that consumers may have purchased at retail are:
Unsliced products include:
The following products may have been distributed at deli counters, restaurants or institutions:
Other products were sold in bulk and would not be labeled at the point of purchase.
"Because of the potential for foodborne illness, we urge consumers to check to see if they have purchased any of these products," said Thomas J. Billy, FSIS administrator. "If they find the recalled products, consumers should not eat them, but return them to the point of purchase. Consumers may also wish to ask delis and restaurants if purchased products are subject to the recall."
The problem was discovered through illnesses identified by state health departments and reported to the Centers for Disease Control and Prevention. FSIS and the CDC are currently studying these illnesses. While the study is ongoing, Cargill is recalling the products based on a preliminary analysis of epidemiological data. Anyone concerned about an illness should contact a physician.
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.
Consumers with questions about the recall may contact Cargill Turkey Products at (888) 621- 2717, 24 hours a day, seven days a week. Information is also available on the company’s website at http://www.plantation-foods.com. Media with questions may contact Mark Klein, Cargill communication manager, at (254) 412-3478. Media with questions about illnesses can contact the CDC press office at (404) 639-3286.
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.
NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov
LISTERIA PRECAUTIONSPeople 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.
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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