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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
      • Resources for Public Health Partners
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
      • Meat
        • Bacon and Food Safety
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • Lamb From Farm to Table
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
    • Food Defense and Emergency Response
      • Emergency Response
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
            • Salmonella Verification Testing Program Monthly Posting
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • National Antimicrobial Resistance Monitoring System (NARMS)
      • Residue Chemistry
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Livestock Slaughter Act
    • FSIS Guidelines
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      • FSIS Notices
      • FSIS Directives
        • Related Documents for FSIS Directive 10240.4
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
      • Inspection of Poultry Products
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • HIMP Study Plans and Resources
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Foods Made with Cultured Animal Cells
          • Nutrition Labeling Information
            • FSIS Statement: Interim Labeling Guidance the Labeling of Factual Statements on Nutrients in Meat and Poultry Products
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Questions and Answers Concerning the Recently Published Generic Labeling Final Rule
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Meat, Poultry and Processed Egg Product Inspection Videos
      • Virtual & Regional Training
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
      • State Inspection Programs
        • Cooperative Interstate Shipping Program
          • Cooperative Interstate Shipment (CIS) Establishments
        • Guidance Documents for State and Local Agencies
        • States With and Without Inspection Programs
        • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
      • FSIS Enterprise Governance Decision Making Process
    • Core Values
    • Food Safety & Agency Partners
      • Memoranda of Understanding (MOU)
    • Freedom of Information Act (FOIA)
      • FSIS Adjudications
      • FSIS FOIA Reading Room
      • Frequently Requested Records
      • Making a Freedom of Information Act (FOIA) Request
  • Contact Us
    • FSIS Offices
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006-2010-EXP1 High Product Contamination

Rhode Island Firm Recalls Italian Sausage Products Due to Possible Salmonella Contamination

Daniele International
Closed
Sun, 01/31/2010 - Mon, 06/03/2013

Editor's Note: This recall release is being reissued to expand the January 23 recall to include approximately 17,235 pounds of Italian sausage products. WASHINGTON, January 31, 2010 - Daniele International Inc., an establishment with operations in Pascoag and Mapleville, R.I., is expanding its January 23...

Impacted Products
Packages of "DANIELE HOT SOPRESSATA CALABRESE," produced on 11/7/09, 12/16/09 and 12/18/09.
Quantity Recovered
234,686 pounds
  • English
  • Español
007-2010 Low Import Violation

New Jersey Firm Recalls Instant Noodle Products Imported from an Unapproved Source

Closed
Wed, 01/27/2010 - Sun, 06/03/2012

January 27, 2010 - Well Luck Co., Inc., a Jersey City, N.J., establishment, is recalling approximately 50,000 pounds of instant noodle products that were ineligible for import to the U.S., the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. Well Luck...

Impacted Products
Cases of 12 packages containing five 110g-packs of “JIN MAI LANG Instant Noodles, Stew Beef Flavour.” Each package bears a use by date of 10/5/2010. Each case bears a case code of 42894. Cases of 12 packages containing five 112g-packs of “JIN MAI LANG Instant Noodles, Stew Pork Flavour.” Each package bears a use by date of 10/8/2010. Each case bears a case code of 42895.
Quantity Recovered
35,651 pounds
  • English
  • Español
006-2010 High Product Contamination

Rhode Island Firm Recalls Italian Sausage Products Due To Possible Salmonella Contamination

Daniele International
Closed
Sat, 01/23/2010 - Mon, 06/03/2013

Editor's Note, February 4, 2010: As part of the continuing investigation, this recall release is being updated on February 4, 2010, to include two additional products *, adding approximately 23,754 pounds to the January 23 recall. It should be noted that these additional products are...

Impacted Products
3-ounce packages of "DANIELE NATURALE SALAME COATED WITH COARSE BLACK PEPPER." * Approximately 6-pound packages of "DANIELE SALAME GRANDE COATED WITH PORK FAT & PEPPER." *
Quantity Recovered
234,686 pounds
  • English
  • Español
005-2010 High Product Contamination

Indiana Firm Recalls Frozen Chicken Pot Pie Products That May Contain Foreign Materials

Closed
Wed, 01/20/2010 - Mon, 06/03/2013
Delaware, Florida, Illinois, Indiana, Iowa, Kentucky, Maryland, Michigan, Missouri, New Jersey, Ohio, Pennsylvania, Virginia, West Virginia, Wisconsin

January 20, 2010 - Park 100 Foods, Inc., a Kokomo, Ind., establishment, is recalling approximately 19,200 pounds of frozen chicken pot pie products that may contain foreign materials, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. The following product is...

Impacted Products
2.5-pound cartons of "Market Day®, CHICKEN POT PIE, Made With All White Chicken Meat."
Quantity Recovered
4800 pounds
  • English
  • Español
004-2010 High Product Contamination

California Firm Recalls Beef Products Due to Possible E. coli O157:H7 Contamination

Closed
Mon, 01/18/2010 - Mon, 06/03/2013
California

Editor's Note: This recall release is being reissued to expand the January 18 recall to include approximately 4.9 million additional pounds of beef and veal products, and to correct net weights from 40 lbs. to 50 lbs. in five instances in the earlier release. WASHINGTON...

Impacted Products
50 lb. boxes of "Huntington Meats Ground Beef"
Quantity Recovered
277,604 pounds
  • English
  • Español
003-2010 Low Product Contamination

New York Firm Recalls Beef Carcass That Contains Prohibited Materials

Closed
Fri, 01/15/2010 - Mon, 06/03/2013
New York

WASHINGTON, January 15, 2010 - Jerry Hayes Meats Inc., a Newark Valley, N.Y., establishment is recalling approximately 490 pounds of a beef carcass that may not have had the spinal column removed, which is not compliant with regulations that require the removal of spinal cord...

Impacted Products
1- "BEEF CARCASS," which bears the establishment number "EST. 04488 M" inside the USDA mark of inspection.
Quantity Recovered
218 pounds
  • English
  • Español
002-2010 High Product Contamination

Massachusetts Firm Recalls Beef Products Due to Possible E. coli O157:H7 Contamination

Adams Farm Slaughterhouse LLC
Closed
Mon, 01/11/2010 - Mon, 06/03/2013
Massachusetts

WASHINGTON, January 11, 2010 - Adams Farm Slaughterhouse, LLC., an Athol, Mass., establishment, is recalling approximately 2,574 pounds of beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. This recall was...

Impacted Products
1,025-pounds of "Beef Cuts and Ground" packed for Mazzarese. 697-pounds of "Beef Cuts and Ground" packed for Side Hill Farm. 852-pounds of "Beef Cuts and Ground" packed for Sweet Water Farm.
Quantity Recovered
1,391 pounds
  • English
  • Español
001-2010 High Misbranding Unreported Allergens

California Firm Recalls Pork Skin Products Due to Mislabeling and an Undeclared Allergen

Rudolph Foods Company Inc.
Closed
Sat, 01/09/2010 - Sun, 06/03/2012
California

January 9, 2010 - Rudolph Foods Company, Inc., a San Bernardino, Calif., establishment, is recalling approximately 205 pounds of pork skin products because they were inadvertently mislabeled and contain an undeclared allergen, milk, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced...

Impacted Products
3.5-ounce packages of "Pepe's Gigante Louisiana Hot Sauce Flavored Cracklins." Each package bears a use by date of "03/19/2010," as well as the establishment number "EST. 0525" inside the USDA mark of inspection.
Quantity Recovered
117 pounds
  • English
  • Español

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