News Release

Du Monde Gourmet Recalls Jafflz Sandwich Products Due To Possible Cooling/Process Deviation

Class II Recall 150-2015
Health Risk: Low Dec 31, 2015
En Español

Congressional and Public Affairs 
Nina Anand
(202) 720-9113


WASHINGTON, Dec. 31, 2015 – Du Monde Gourmet, a Park City, UT establishment, is recalling approximately 235 pounds of ready-to-eat pocket sandwich products, which may have experienced temperature deviation and may contain Clostridium perfringens, Bacillus cereus, and/or Clostridium botulinum, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The Jafflz Retro Pocket Sandwiches were produced on Dec. 17, 2015. The following products are subject to recall: [View Labels (PDF Only)]

  • 35-lbs. 24 count cases containing 4-6 pieces of “JAFFLZ RETRO POCKET SANDWICHES CLASSIC JAFFLES WITH BACON, EGG, AND CHEESE.”
  • 83-lbs. 24 count cases containing 4-6 pieces of “JAFFLZ RETRO POCKET SANDWICHES BBQ JOE JAFFLE WITH BEEFY SLOPPY JOE CHEESE.”

The products subject to recall bear establishment number “EST. 48106” inside the USDA mark of inspection. These items were shipped to retail locations in Utah.

The problem was discovered by the establishment during an internal records review which showed the product had an undocumented cooling process without HACCP records to show that the product was chilled from 80° to 40°F in a timely manner.

Clostridium perfringens is a type of bacteria that can be found in a variety of foods, particularly meats, meat products, and gravy. Emetic toxins produced by Clostridium perfringens bacteria are characterized by intense abdominal cramps and diarrhea which begin 8-22 hours after consumption of foods containing large numbers of those Clostridium perfringens bacteria capable of producing the toxin. The illness is usually over within 24 hours but less severe symptoms may persist in some individuals for 1 or 2 weeks.

Bacillus cereus is a type of bacteria that can be found in a variety of foods that has been stored too long at room temperature. Emetic toxins produced by Bacillus cereus are characterized by nausea and vomiting occurring within 30 minutes to six hours after consumption of contaminated foods.

Clostridium botulinum is a type of bacteria found in improperly canned foods, garlic in oil, vacuum-packed and tightly wrapped food. These bacteria produce a nerve toxin that causes illness, affecting the nervous system. Toxin affects the nervous system. Symptoms usually appear 18 to 36 hours, but can sometimes appear as few as 6 hours or as many as 10 days after eating; double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. If untreated, these symptoms may progress causing muscle paralysis and even death.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.  

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

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

Consumers and/or media with questions about the recall can contact Meryl van der Merwe, Owner, at (435)-659-1989.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at or via smartphone at 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 10 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:

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 Jun 07, 2016