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News Release

Robber’s Roost Jerky Recalls Beef and Pork Jerky Product Due to Possible Listeria Contamination

Class I Recall 054-2015
Health Risk: High Apr 1, 2015

Congressional and Public Affairs
Alexandra Tarrant 
(202) 720-9113

 

WASHINGTON, April 1, 2015 –Robber’s Roost Jerky, an Ellensburg, Wash., establishment, is recalling approximately 4 pounds of ready-to-eat smoked beef and pork pepper stick jerky product that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The fully cooked beef and pork pepper stick jerky product was produced on March 24, 2015. The following product is subject to recall:      

  • 6” individual Cryovac sticks of “Smoked Beef & Pork Pepper Stick” with package code 032420150004.  

The product subject to recall bears the establishment number “EST. 19962M” inside the USDA mark of inspection. This product was shipped to local retail outlets in Washington.                                 

The problem was discovered by the company after a sample from the cutting board used in preparation of the product returned a positive test result for Listeria monocytogenes. FSIS and the company have received no reports of illness due to consumption of this product.

Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.

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.           

 FSIS advises all consumers to reheat ready-to-eat product until steaming hot.

Media and consumers with questions regarding the recall can contact Mitch Truax, Operations Manager, at (509) 933-2211.

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. 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. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

 

PREPARING PRODUCT FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov

  • Wash hands with warm, soapy water before and after handling raw meat and poultry for at least 20 seconds. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
  • Do not eat hot dogs, luncheon meats, bologna or other deli meats unless reheated until steaming hot.
  • Do not eat refrigerated pate, meat spreads from a meat counter or smoked seafood found in the refrigerated section of the store. Foods that do not need refrigeration, like canned tuna and canned salmon, are safe to eat. Refrigerate after opening.
  • Do not drink raw (unpasteurized) milk and do not eat foods that have unpasteurized milk in them. 
  • Do not eat salads made in the store, such as ham salad, chicken salad, egg salad, tuna salad or seafood salad.
  • Do not eat soft cheeses, such as Feta, queso blanco, queso fresco, Brie, Camembert cheeses, blue-veined cheeses and Panela, unless it is labeled as made with pasteurized milk. 
  • Use precooked or ready-to-eat food as soon as you can. L. monocytogenes can grow in the refrigerator. The refrigerator should be 40º F or cooler and the freezer 0º F or colder.
  • Use an appliance thermometer to check the temperature of your refrigerator.

 

USDA Recall Classifications
Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
Class III This is a situation where the use of the product will not cause adverse health consequences.
Last Modified Jun 08, 2016