WASHINGTON, March 8, 2010 - Nestlé Professional North America, a Cleveland, Ohio establishment, is recalling approximately 6,000 pounds of a ready-to-eat (RTE) bacon base product that may be contaminated with Salmonella. The packages of bacon base contain as an ingredient the specific Hydrolyzed Vegetable Protein (HVP), which was previously recalled, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Due to potential Salmonella contamination, the U.S. Food and Drug Administration (FDA) announced a recall of the HVP product on March 4, 2010. Although the HVP has already been recalled, as announced by FDA, the bacon base product packages bear the USDA mark of inspection on the outside of the case. A recall of this product was warranted due to the determination that the HVP ingredient was added after Salmonella prevention steps were applied.

The product subject to recall includes: 

• 1-lb. plastic cups of “MINOR’S BACON BASE.”

Each package contains code numbers “92815489,” “93095489,” or “93385489” as well as the case code “00 074826 08606 7-00 G 11003264.” Each case contains 6 cups and bears establishment number “1045” inside the USDA mark of inspection. The RTE product was produced on Oct. 8, 2009, Nov. 5, 2009, and Dec. 4, 2009.
The RTE product was distributed nationwide to distributors and restaurants. FSIS has received no reports of illnesses associated with the consumption of these products. Individuals concerned about an illness should contact a physician.

According to FDA’s March 4, 2010 release, FDA conducted an investigation after a customer of an FDA regulated firm reported finding Salmonella in the HVP ingredient. This resulted in the subsequent recall of the contaminated 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.

Consumers with questions regarding the recall should contact the company Customer Services at (800) 243-8822. Media with questions regarding the recall should contact Kathy Lenkov, Corporate Communications Manager, at (818) 549-5540.

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.