Texas Firm Recalls Beef Jerky Products Due to Possible Salmonella Contamination
WASHINGTON, November 7, 2011 - Whittington's Jerky, Inc., a Johnson City, Texas establishment, is recalling approximately 126 pounds of beef jerky products that may be contaminated with Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The products subject to recall include:
- 2-oz. packages of "Whittington's Original Beef Jerky."
- 4-oz. packages of "Whittington's Original Beef Jerky."
Each package bears the establishment number "EST. 21257" inside the USDA mark of inspection. The product was produced on Oct. 31, 2011 and distributed to convenience stores in West Texas and at the company's retail operation. When available, the retail distribution list(s) will be posted on the FSIS website at: https://www.fsis.usda.gov/recalls.
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.
The problem was discovered by FSIS as a result of routine testing by the Agency. FSIS determined the product was shipped by the firm before testing results were confirmed. FSIS and the company have received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a healthcare provider.
Consumers and media with questions about the recall should contact the company's owner, Susan Whittington, at (830) 868-5500.
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 6 to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days. The outbreak strain of Salmonella Heidelberg is resistant to several commonly prescribed antibiotics; this antibiotic resistance may be associated with an increased risk of hospitalization or possible treatment failure in infected individuals.
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 ground 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.
Johnson City, TX
Heat Treated - 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 15, 2020 - en |