Michigan Firm Recalls Calzone Products for Possible Listeria Contamination
WASHINGTON, April 20, 2012 - Albie's Foods, a Gaylord, Mich. establishment, is recalling approximately 311 pounds of pizza calzone products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The fully cooked, ready-to-eat, calzone products were produced on April 10, 2012, and then shipped to institutions in Indiana and Michigan. The following products are subject to recall:
- Packages containing 48 4.5-oz. pieces of "Albie's Pizza Calzone."
Each package bears the establishment number "EST. 10100" inside the USDA mark of inspection.
The problem was discovered during routine FSIS testing. FSIS and the company have received no reports of illnesses associated with consumption of these products.
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: https://www.fsis.usda.gov/recalls .
Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause high fever, severe headache, neck stiffness and nausea. Listeriosis can also cause miscarriages and stillbirths, as well as serious and sometimes fatal infections in those with weakened immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy. Individuals concerned about an illness should contact a health care provider.
Consumers and reporters with questions about the recall should contact Paul Lochinski, Albie's Foods Inc. Vice President, at (989) 732-2800.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at 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 10 a.m. to 4 p.m. ET Monday through Friday. Recorded food safety messages are available 24 hours a day.
Recommendations for people at risk for Listeriosis
Wash hands before and after handling raw meat with warm/hot (preferred) or cold soapy running water by rubbing hands together vigorously for at least 20 seconds. Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean up any spills right away. The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps to dislodge bacteria and viruses from hands and surfaces.
Additionally, warm/hot water helps to dissolve fats/foods, aiding in cleaning/microbe removal and can also assist in deactivation of pathogens. For more information on hand washing, go to http://www.cdc.gov/
handwashing. If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses. Keep raw meat, fish and poultry away from other food that will not be thoroughly cooked. Use separate cutting boards for raw meat, poultry, and their juices and thoroughly cooked foods. Thoroughly cook ground meat such as beef to an internal temperature of 160° F, as measured with a food thermometer, before eating. 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.
Products with Secondary Inhibitors - 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 11, 2020 - en |