North Carolina Firm Recalls Ready-To-Eat Pork Barbeque Products Due To Possible Salmonella Contamination
WASHINGTON, Oct. 20, 2010 - The Murphy House, a Louisburg, N.C. establishment, is recalling approximately 4,920 pounds of ready-to-eat (RTE) pork barbeque products that may be contaminated with Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The following products are subject to recall:
- 1 lb. and 5 lb. plastic tubs of "MURPHY HOUSE Unskinned Pork with Barbeque Sauce-TEXTURED VEGETABLE PROTEIN ADDED" written in green lettering on the container's top.
- 1 lb. and 5 lb. plastic tubs of "MURPHY HOUSE PREMIUM PORK BARBEQUE-COOKED, UNSKINNED PORK WITH BARBEQUE SAUCE ADDED " written in red lettering on the container's top.
The problem was discovered through FSIS' microbiological sampling program. FSIS has received no reports of adverse reactions due to consumption of these products. Individuals concerned about an illness should contact their health care provider.
Each package bears the establishment number "EST. 2135" inside the USDA mark of inspection. Individual packages bear the sell-by date of 11/21/10.
These products were cooked on Oct. 6 and Oct. 7, 2010, packed between Oct. 6 and Oct. 12, 2010, then distributed to wholesale and retail establishments throughout North Carolina. When available, the retail distribution list(s) will be posted on FSIS' website at: https://www.fsis.usda.gov/recalls.
These products were not involved in the National School Lunch Program or Department of Defense sales.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants) of the recall and that steps are taken to make certain that the product is no longer available to consumers.
Consumers and media with questions regarding the recall should contact Josh Whitley, the company's Owner/President, at (919) 496-6054.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons 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 may be chills, headache, nausea and vomiting that can last up to seven days.
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.
Recommendations for Preventing Salmonellosis:
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
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.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.
Fully Cooked - Not Shelf Stable
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FSIS provides updates as we become aware of additional products, distribution locations or other information important to the public.
June 12, 2020 - en |