Congressional and Public Affairs
WASHINGTON, JULY 8, 2016 – Kabob's Acquisition, Inc., a Lake City, Ga. establishment, is recalling approximately 44,850 pounds of raw intact and heat treated, not ready-to-eat (NRTE) meat and poultry products that may be adulterated with E. coli O121, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The not ready-to-eat meat and poultry hors d’oeuvres items were produced on various dates between Dec. 8, 2015, and Jan. 15, 2016. The following products are subject to recall: [View Labels(PDF only)]
The products subject to recall bear establishment number “Est. 6640” or “P-6640” inside the USDA mark of inspection. These items were shipped to hotel, restaurant, and institutional locations nationwide.
The problem was discovered when a supplier notified Kabob’s Acquisition, Inc. that flour sold to the establishment was recalled by General Mills due to possible association with a multi-state Escherichia coli O121 illness outbreak. There have been no confirmed reports of adverse reactions due to consumption of these Kabob’s Acquisition, Inc. products.
General Mills’ recall can be found at: http://www.fda.gov/Safety/Recalls/ucm509693.htm
Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O121 because it is harder to identify than STEC O157. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism. Most people infected with STEC O121 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended.
Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS) is uncommon with STEC O121 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
FSIS and the company are concerned that some product may be frozen and in consumers' freezers.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
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. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume not ready-to-eat meat and poultry product that has been cooked to a temperature of 165° F. The only way to confirm that not ready-to-eat meat and poultry product is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.
Media with questions regarding the recall can contact Diane Davila, HR Director, at (404) 361-6283 ext. 1215. Consumers with questions regarding the recall can contact Jonathan Herrera, Marketing and Sales Director, at (404) 361-6283 ext. 1245.
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
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
|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.|