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Illinois Firm Recalls Pork Rinds For Possible Salmonella Contamination
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-015-2004 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Matt Baun
WASHINGTON, May 3, 2004 - Evans Food Products Company, a Chicago, Ill., firm,
is voluntarily recalling approximately 24,700 pounds of pork rinds that may be contaminated
with Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.
The products subject to recall bear the establishment number "EST. 1673" inside the
USDA mark of inspection and were produced on April 26, 2004. Each package contains the use or
sell by date, "Aug. 07 A."
The products subject to recall are various size packages of:
- "Old Dutch, BAC'N PUFFS BRAND, PORK RINDS, SALT ADDED."
- "ORIGINAL ORIENTAL DELIGHT, Salt Added, PORK RINDS, (CHICHARRONES)."
- "ORIGINAL ORIENTAL DELIGHT, Vinegar n' Salt FLAVORED, PORK RINDS, (CHICHARRONES)."
- "SALT & VINEGAR, PORK RINDS."
- "BETTER MADE, Special, ORIGINAL BAC'N CHIPS, PORK RINDS, CHICHARRONES."
- "BETTER MADE, Special, SALT & VINEGAR, BAC'N CHIPS, PORK RINDS, CHICHARRONES."
- "BETTER MADE, Special, HOT & SPICY, PORK RINDS, CHICHARRONES."
- "BETTER MADE, Special, BARBECUE FLAVORED, BAC'N CHIPS, PORK RINDS, CHICHARRONES."
- "Higglets, Regular, Pork Rinds, Old Fashioned Goodness, LIP SMACKING GOOD."
- "Simms, Hot 'n Spicy, PORK RINDS."
- "Simms, Original, PORK RINDS."
- "HOT & SPICY FLAVORED, PORK RINDS, SALT ADDED, CHICHARRONES."
- "BARBECUE FLAVORED, PORK RINDS, CHICHARRONES."
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SALMONELLA PRECAUTIONS
USDA Meat and Poultry Hotline
1-888-MPHotline or visit www.fsis.usda.gov
People at risk for salmonellosis and their family members or individuals preparing food for them should:
Observe all expiration dates for perishable items that are precooked or ready-to-eat.
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.
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The problem was discovered through routine FSIS microbiological testing. The pork rinds were distributed
to retail stores nationwide.
FSIS has received no reports of illnesses associated with consumption of this product.
Consumption of food contaminated with
can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella
infections can be life threatening, especially for infants, the frail or elderly and persons with chronic
disease, with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis
are diarrhea, abdominal cramps and fever within eight to 72 hours. Additional symptoms include chills,
headache, nausea and vomiting that can last up to seven days.
Media and consumers with questions about the recall may contact Mike Pannitto, company general manager,
at (773) 254-7400.
Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at
1-888-MPHOTLINE (888-674-6854). 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.
#
NOTE: Access news releases and other information at the FSIS Web site at www.fsis.usda.gov
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USDA Recall Classifications
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| 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.
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| Class II |
This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
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| Class III |
This is a situation where the use of the product will not cause adverse health consequences.
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