News Release

Arkansas Firm Recalls Chicken Polish Sausage and Chicken Breakfast Link Products Due To Potential Listeria Monocytogenes Contamination

Class I Recall 021-2013
Health Risk: High Mar 12, 2013
En Español

Congressional and Public Affairs
Joan Lindenberger
(202) 720-9113

 

 
WASHINGTON, March 12, 2013 - Hot Springs Packing Co., Inc., a Hot Springs, Ark. establishment, is recalling approximately 6,120 pounds of chicken polish sausage and chicken breakfast link products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include: [View Labels]
  • 30-lb. packages of "DOUBLE D INTERNATIONAL FOOD CO., INC., 4/1 CHICKEN POLISH SAUSAGE, REDUCED SODIUM" with lot code numbers of "05013A" or "05013B" stamped on the box.
  • 30-lb. packages of "DOUBLE D INTERNATIONAL FOOD CO., INC., 16/1 CHICKEN BREAKFAST LINK, REDUCED SODIUM" with a lot code number of "05013B" stamped on the box.
Recommendations for people at risk for Listeriosis

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.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Do not eat hot dogs, luncheon meats, bologna or other deli meats unless reheated until steaming hot.

Do not eat refrigerated paté, meat spreads from a meat counter or smoked seafood found in the refrigerated section of the store. Foods that don't 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, queso blanco, queso 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. Listeria can grow in the refrigerator. The refrigerator should be 40° F or lower and the freezer 0° F or lower. Use an appliance thermometer to check the temperature of your refrigerator.

The products subject to recall bear the establishment number "P-10695" inside the USDA mark of inspection. The products were produced on February 19, 2013, and distributed to an institution in Jackson, Michigan.

The problem was discovered by Hot Springs Packing Co., Inc., through samples collected by the firm. The affected product was shipped prior to receiving the final results.

FSIS and the company have not received reports of illnesses due to consumption of these products. Anyone concerned about an illness should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks (including at restaurants) to ensure that steps are taken to make certain that the product is no longer available to consumers.

Consumers and members of the media with questions regarding the recall should contact the company's owner, John Stubblefield, at (501) 767-2363.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. "Ask Karen" live chat services are available Monday through Friday from 10 a.m. to 4 p.m. ET. 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: www.fsis.usda.gov/
FSIS_Recalls/
Problems_With_Food_Products/index.asp
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Labels

Label, recalled product

 Label, recalled product

Affected States

MI
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.
Last Modified Oct 21, 2013