Mississippi Firm Recalls Sausage Products For Possible Listeria Monocytogenes Contamination
WASHINGTON, July 27, 2012 - Enslin & Son Packing Company, a Hattiesburg, Miss. establishment, is recalling approximately 314 pounds of sausage products due to possible Listeria monocytogenes contamination, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The product subject to recall is:
- 1.5-lb. and 2-lb. packages of "Cedar Grove Red Hots."
Each package bears the number "P-31806" inside the USDA mark of inspection and contains a use or freeze by date of "09/24/2012" or "09/28/2012." The product was produced on July 16, 2012, and distributed to retail establishments in Meridian and Philadelphia, Mississippi. When available, the retail distribution list will be posted on FSIS' website at https://www.fsis.usda.gov/recalls.
The problem occurred as a result of the products testing positive for Listeria monocytogenes and being shipped prior to the company receiving test results. FSIS and the company have received no reports of illnesses associated with consumption of this product.
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.
Consumers and media with questions about the recall should contact the company's President, Augustus Enslin, at (601) 582-9300.
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.
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.
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.