Maryland and Texas Firms Recall Broccoli Salad Kits With Dressing For Possible Listeria Contamination
Congressional and Public Affairs
|EDITOR'S NOTE: This release is being reissued to reflect an additional 22,849 pounds of products produced on dates not included in the Oct. 25, 2013 initial recall.|
WASHINGTON, Oct. 29, 2013 – Taylor Farms Maryland, Inc. in Jessup, Md. and Taylor Farms Texas Inc. in Dallas are recalling approximately 22,849 pounds of broccoli salad kit products due to concerns about possible Listeria monocytogenes contamination in the salad dressing, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The salad dressing in the packets is the subject of a Food and Drug Administration (FDA) recall (see items DRSG. BROCCOLI RESER 18/18z).
The salad kits were shipped to distributors and retail locations (delis) for consumer purchase in Maryland, Massachusetts, New Jersey, New York, Pennsylvania, Texas and Virginia. The company is recalling these products in addition to the 5,084 pounds of similar products that were recalled on Oct. 25, 2013.
The products listed below are being recalled as part of this expansion:
- 6.06-lb. boxes labeled “TAYLOR FARMS BROCCOLI CRUNCH WITH BACON AND DRESSING” with the case code 310151, produced on Oct. 14 through Oct. 24, 2013.
- 12.13-lb. boxes labeled “TAYLOR FARMS BROCCOLI CRUNCH WITH BACON AND DRESSING” with the case code 310153, produced Oct. 14 through Oct. 24, 2013.
- 6.33-lb boxes labeled “Kit, Broc PPC” with case code 5900067, produced Oct. 15 through Oct. 20, 2013.
The products listed below were announced as part of the recall on
Oct. 25, 2013:
- 6.06-lb. boxes labeled “TAYLOR FARMS BROCCOLI CRUNCH WITH BACON AND DRESSING” with the case code 310151, produced on Oct. 21 and Oct. 22, 2013.
- 12.13-lb. boxes labeled “TAYLOR FARMS BROCCOLI CRUNCH WITH BACON AND DRESSING” with the case code 310153, produced Oct. 21 through Oct. 23, 2013.
Case labels bear the establishment number “EST. 34522” or “EST. 34733” inside the USDA mark of inspection. Retail consumers and the general public will not typically see the boxes and labels, because the product is typically unboxed by retailers (such as deli counters and restaurants) and the kit used to make salads for retail sale. The boxes and labels would be more likely to be seen by distributors and retailers.
Taylor Farms informed FSIS that salad dressing subject to an FDA recall was contained in the salad kits produced on the dates listed above. FSIS, FDA and the company have received no reports of illnesses associated with consumption of these products. Anyone concerned about an illness should contact a healthcare provider.
Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.
Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Media and consumers with questions regarding the recall should contact Taylor Farms Customer Services at 866-508-7048 between the hours of 9-5 Pacific Time.
Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.
PREPARING PRODUCT FOR SAFE CONSUMPTION
Wash hands with warm, soapy water before and after handling raw meat and poultry for at least 20 seconds. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
Do not eat hot dogs, luncheon meats, bologna or other deli meats unless reheated until steaming hot.
Do not eat refrigerated pate, meat spreads from a meat counter or smoked seafood found in the refrigerated section of the store. Foods that do not need refrigeration, like canned tuna and canned salmon, are safe to eat. Refrigerate after opening.
Do not drink raw (unpasteurized) milk and do not eat foods that have unpasteurized milk in them.
Do not eat salads made in the store, such as ham salad, chicken salad, egg salad, tuna salad or seafood salad.
Do not eat soft cheeses, such as Feta, quesco blanco, quesco fresco, Brie, Camembert cheeses, blue-veined cheeses and Panela, unless it is labeled as made with pasteurized milk. <> Use precooked or ready-to-eat food as soon as you can. L. monocytogenes can grow in the refrigerator. The refrigerator should be 40º F or cooler and the freezer 0º F or colder Use an appliance thermometer to check the temperature of your refrigerator.
|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.|