Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Andrea McNally

WASHINGTON, Nov. 5, 2002—National Custom Packing, Inc., a Castroville, Calif., establishment, is voluntarily recalling approximately 85,000 pounds of frozen chicken parmigiana for an undeclared allergen (shrimp), the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

Shrimp is a known allergen. Persons who have an allergy or severe sensitivity to shrimp run the risk of a serious allergic reaction if they consume this product.

The product being recalled is 24-ounce pouches of "BERTOLLI CHICKEN PARMIGIANA & PENNE IN A TOMATO MOZZARELLA SAUCE" bearing a code of "2H19NC2[A-F]," "2H20NC2[A-F]," "2H28NC2[B-D]" or "2X20NC2[B-C]." Each package also bears the establishment code "P-21340" inside the USDA seal of inspection.

The product was produced on Aug. 19-20, Aug. 28 and Sept. 20 and distributed to retail stores in Connecticut, Maine, Massachusetts, New Hampshire, New York, Rhode Island and Vermont.

"We urge consumers who are allergic to shrimp to check their refrigerators and freezers," said Dr. Garry McKee, FSIS administrator. "If they find the product listed above then they should not eat it, but return it to the point of purchase."

The problem was discovered after a consumer inquiry to the company.

Consumers with questions about the recall may contact Unilever Best Foods' 24-hour hotline at 1-800-457-7086. Media with questions may contact Nancy Goldfarb, corporate affairs, Unilever Best Foods, at 212-906-4690.

Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The hotline is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time), Monday through Friday. 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

FOOD ALLERGIES

USDA Meat and Poultry Hotline
1-800-535-4555 or visit 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, breathing trouble 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.

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.