Food and Drug Recalls!

The latest in grocery store recalls

Texas Firm Recalls Beef Sausage Products Due To Possible Listeria Contamination

March 22, 2012
By

 

WASHINGTON, March 21, 2012 - Southside Market & BBQ, an Elgin, Texas establishment, is recalling approximately 2,373 pounds of ready-to-eat beef sausage products that may have been contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall:

  • 16 oz. packages of “Southside Market & BBQ Original Beef Sausage,” Lot # 065-E
  • 16 oz. and 48 oz. packages of “Southside Market & BBQ Original Beef Sausage,” Lot #’s 065-A, 065-B, 065-C, and 065-D
  • 16 oz. packages of “Southside Market & BBQ 1882 Hot Recipe Beef Sausage,” Lot # 065-D

 

 

Case labels or packaging may bear the establishment number “EST. 21577″ in the USDA Mark of Inspection. The smoked and fully cooked products were produced on March 5, 2012, and distributed to retail warehouses in Texas, as well as through internet sales to California, Florida, Illinois, Louisiana, and Texas. The problem was discovered during routine FSIS testing.

FSIS and the company have received no reports of illness due to consumption of these products. Anyone concerned about an illness should contact a health care provider.

FSIS routinely conducts recall effectiveness checks to verify that 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/
FSIS_Recalls/
Open_Federal_Cases/
index.asp.

Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause high fever, severe headache, neck stiffness and nausea. Listeriosis can also cause miscarriages and stillbirths, as well as serious and sometimes fatal infections in those with weakened immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy. Individuals concerned about an illness should contact a health care provider.

Consumers and media with questions about the recall should contact Bryan Bracewell, CEO of Southside Market & BBQ, at (512) 285-3407.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at www.AskKaren.gov or via smartphone at m.askkaren.gov. “Ask Karen” live chat services are available Monday through Friday from 10 a.m. to 4 p.m. ET. 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. ET Monday through Friday. Recorded food safety messages are available 24 hours a day.

 

Annual Recall Roundup: Biggest Recalls of 2010

January 6, 2011
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This is a must read for recalls of 2010. Enjoy Click Here

Consumer product safety recalls were a ubiquitous news item in 2010. From food to toys to drugs, the U.S. market saw thousands of recalls from companies large and small.

Watkins Inc. Recalls Crab Snack & Dip Seasoning: Salmonella Risk

April 4, 2010
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Watkins Inc. of Winona, MN, is recalling 306 units of its individual 4.6 ounce containers and 283 units of its 0.9 ounce packages of Crab Snack & Dip Seasoning food because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The potential for contamination was noted after routine testing by the supplier of a raw material used in the Crab Snack & Dip Seasoning. Kerry Ingredients & Flavours products manufactured with HVP (hydrolyzed vegetable protein) supplied by Basic Food Flavors Inc, revealed the presence of Salmonella which is used in the 4.6 ounce and 0.9 ounce packages of Crab Snack & Dip Seasoning.

The recalled Crab Snack & Dip Seasonings was distributed only through Watkins network of independent contractors, associates and through mail orders.

The product comes in a 4.6 ounce, clear glass package marked with lot #39554 on the side of the package; in addition this product comes in a 0.9 ounce, silver foil pouch marked with lot #40261 on the bottom of the package.

No illnesses have been reported to date in connection with this problem.

Production of the product has been suspended while FDA and the company continue their investigation as to the source of the problem.

Consumers who have purchased the 4.6 ounce or 0.9 ounce packages of Crab Snack & Dip Seasoning are urged to return them to their original place of purchase for a full refund. Consumers with questions may contact the company at 1-800-243-9423.

Pringles Recall

March 9, 2010
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Personalized Photo Boxes from Dan's Chocolates

*****************************************************

Dear Valued Pringles Consumer,

As part of a recall involving many food companies, Pringles is voluntarily recalling two of our flavors from the U.S. market: Restaurant Cravers Cheeseburger and Family Faves Taco Night.

Please read the press release below for further information or call us at the following toll free number: 1-877-876-7881.

We sincerely apologize for any inconvenience this issue may have caused our consumers.

News Release

P&G JOINS INDUSTRY INGREDIENT RECALL BY VOLUNTARILY RECALLING TWO FLAVORS OF PRINGLES® IN THE UNITED STATES IN RESPONSE TO FDA INDUSTRY GUIDANCE

CINCINNATI, March 8, 2010 – The Procter & Gamble Company (NYSE:PG), in response to a recommendation from the Food & Drug Administration (FDA) to the food industry, announced today that it is voluntarily recalling Pringles Restaurant Cravers Cheeseburger potato crisps and Pringles Family Faves Taco Night potato crisps as part of an industry ingredient recall to protect consumers from potential Salmonella exposure. There have been no reports of Salmonella-related illness in relation to these products.

P&G was notified by one of its suppliers that a seasoning used in these two products contains hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors, Inc., who has voluntarily recalled several lots of this ingredient because of potential salmonella exposure. As a result, the FDA has recommended that food manufacturers recall certain types of products containing HVP manufactured by Basic Food Flavors, and P&G is complying with this guidance.

Only products with the following “best by” dates are being recalled. The “best by” date for each product can be found on the bottom of the can.

Product Name UPC Code “Best by” date
Pringles Restaurant Cravers Cheeseburger, Super Stack Canister, 181 grams 37000 26936 02/2011
04/2011
Pringles Family Faves Taco Night, Super Stack Canister, 181 grams 37000 26773 03/2011
04/2011
05/2011

No other Pringles varieties or flavors are affected by this recall. These two products represent only one half of one percent of Pringles’ US volume. None of the affected products have been shipped to retailers outside of the United States.

The safety of our products is P&G’s top priority, and we follow rigorous food safety and ingredient testing standards. We are withdrawing these products out of an abundance of caution for consumer safety and in response to FDA’s recommendation to the food industry.

Salmonella is a common food borne pathogen that can cause severe illnesses, including fever, abdominal cramps and diarrhea. While most individuals recover without medical intervention, the infection can be life-threatening in some cases such as young children, the elderly and those with compromised immune systems. There have been no reports of Salmonella-related illness to date in relation to these products.

Consumers who have purchased the recalled products should discard the product and call P&G for a replacement coupon or refund at 1-877-876-7881 (Hours of operation: Monday – Friday, 9AM – 6PM US ET).

Click here to go to PG.com.
Click here to go to FDA.gov.
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FDA orders widespread food recall

March 4, 2010
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Salmonella found in flavor enhancer used in thousands of processed foods

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FDA recalls some foods with flavor enhancer HVP March 4: The Food and Drug administration is recalling a widely used food flavoring found in soups, snack foods, hot dogs, chili, and salad dressings because of possible salmonella contamination. NBC‘s Brian Williams reports.


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Q & A

Image: salmonella bacteria
Salmonella Learn about the bacteria, how we contract it and more.

msnbc.com
msnbc.com news services
updated 7:13 p.m. ET, Thurs., March. 4, 2010

The U.S. Food and Drug Administration announced a recall of a common flavor enhancer that could be contaminated with salmonella bacteria.

The product, called hydrolyzed vegetable protein or HVP, is potentially in thousands of food products, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings. HVP is manufactured by a Las Vegas company.

No illnesses have been reported, said Dr. Ian Williams, acting chief of outbreak response and prevention branch for the Centers for Disease Control and Prevention.

Story continues below ↓


In coordination with the CDC, the U.S. Department of Agriculture, plus other federal agencies and state health departments, the FDA is closely monitoring and assessing the potential risks of illness from affected products. “Our investigators were able to identify this problem before any illnesses occurred,” said FDA commissioner Dr. Margaret A. Hamburg. “While the investigation is continuing, the agency is supporting reasonable steps to continue to protect the public health.”

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The manufacturer of the affected product is Basic Food Flavors Inc. in Las Vegas. Only HVP manufactured by Basic Food Flavors is involved in this recall. This is the first recall with this ingredient. Recall will likely grow over days, weeks “We don’t know precisely how large this recall will get,” said Dr. Jeff Farrar, associate commissioner for food safety, FDA’s Office of Foods. “We expect this to get larger over the next several days to several weeks.” Many of the products with the flavor enhancer contain a “kill step” designed to destroy salmonella. Those products will not be recalled, said Farrar. The FDA conducted an investigation at the facility after a customer of Basic Food Flavors reported finding Salmonella Tennessee in one production lot of HVP to the FDA Reportable Food Registry, created in September 2009. After getting the tip, the FDA collected and analyzed samples at the facility and confirmed the presence of Salmonella Tennessee in the company’s processing equipment. The company is recalling all hydrolyzed vegetable protein in powder and paste form that it has produced since Sept. 17. The food registry was created after the recall of salmonella-tainted peanuts that killed several hundred. “When companies receive a product that they believe may be contaminated, they have to let the FDA know,” said Dr. Joshua Sharfstein, principal deputy FDA commissioner. “Within just a few days, we were [investigating].” The FDA declined to identify the customer who made the report. At this time, FDA is taking several steps to instruct industry and protect consumers from potential salmonella infection.

Q & A

Image: salmonella bacteria
Salmonella Learn about the bacteria, how we contract it and more.

msnbc.com

“This situation clearly underscores the need for new food safety legislation to equip FDA with the tools we need to prevent contamination,” said Farrar. FDA is advising industry that the recalled bulk HVP product should be destroyed or reconditioned according to FDA-approved procedures. FDA is also recommending recalls of certain products that might be eaten by consumers without any processing or cooking steps to address the potential risk.

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“Our investigation is continuing. We are proceeding with special studies to make sure foods containing those products are safe,” Farrar said. “We are working with food manufacturers and distributors to provide guidance on any products that will need to be recalled. We are also creating a Web page to find any recalled products that may be in their pantry.” For list of recalled products, go to http://www.accessdata.fda.gov/scripts/HVPCP/

Salmonella bacteria can cause diarrhea, fever and cramps. It can can be a serious and sometimes fatal infection in young children, frail or elderly people and others with weakened immune systems.

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The U.S. Food and Drug Administration announced a recall of a common flavor enhancer that could be contaminated with salmonella bacteria.

© 2010 msnbc.com
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Smelly Girl Scout Cookies

February 26, 2010
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Girl Scout Cookies (CNN) — Everyone has their favorite Girl Scout cookie: the popular Thin Mints, the coconuty caramel delight of the Samoas, the simple yet lovable Shortbreads. But for those who are eagerly running to their pantry to open a box of Lemon Chalet Cremes, a foul odor may dampen their cookie-eating experience.

Little Brownie Bakers of Louisville, Kentucky, one of two bakeries in the United States that make Girl Scout cookies, posted a statement on its Web site Friday saying it had received several complaints from customers who encountered a foul smell and taste in boxes of Lemon Chalet Cremes.

The bakery says it tested the cookies and determined that they are safe for consumers to eat. No sickness from the cookies has been reported. The company says that the odor is a result of oils improperly breaking down in the cookies that “are not up to our quality standards.”

Mrs. Beasley's Baskets

The Lemon Chalet Cremes were distributed in 24 states — Alabama, California, Colorado, Delaware, Florida, Georgia, Indiana, Kentucky, Louisiana, Maryland, Michigan, Minnesota, North Carolina, New Jersey, New Mexico, New York, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Tennessee, Texas and Wisconsin — and the District of Columbia.

The number of potentially stinky boxes totals 636,000, according to a spokesperson for Little Brownie Bakers.

The company is contacting each Girl Scout council that received a batch of the smelly cookies and says it will provide replacements.

The National Girl Scout offices were closed Friday because of the snowstorm in the Northeast. A recording on its 800 number redirected callers to Little Brownie Bakers for assistance.

Source: http://www.cnn.com/2010/US/02/26/girl.scout.cookies.odor/?hpt=C2

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West Missouri Beef Recalls Beef Products: E. coli

February 4, 2010
By
Raw Ground beef

Image via Wikipedia

West Missouri Beef Recalls Beef Products: E. coli

Recall Release CLASS I RECALL
FSIS-RC-008-2010 HEALTH RISK: HIGH

Congressional and Public Affairs
(202) 720-9113
Peggy Riek


WASHINGTON, February 2, 2010 – West Missouri Beef, LLC, a Rockville, Mo., establishment, is recalling approximately 14,000 pounds of fresh boneless 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.

The following products are subject to recall:
One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as “75 1-M,” produced on October 26, 2009. One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as “90 3-D,” produced on November 25, 2009. One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as “90 5-D,” produced on November 27, 2009. Combo bins containing approximately 2,000 pounds of fresh boneless beef identified as “90 2-P,” “90 2-R” or “90 2-V,” produced on December 8, 2009. One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as “90 3-E,” produced on January 13, 2010.

SAFE PREPARATION OF FRESH AND FROZEN GROUND BEEFUSDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov

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.

Keep raw meat, fish and poultry away from other food that will not be cooked.

Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F, whether prepared from fresh or frozen raw meat products.

Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.


The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking

Each container is marked with the establishment number “EST. 5821″ inside the USDA mark of inspection. The fresh boneless beef products were distributed to wholesalers in the Chicago, Ill., area.

The problem was discovered by FSIS during a verification review performed at the establishment.

FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.

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 safely prepare their raw meat products, including fresh and frozen, and only consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.

Media and consumer questions regarding the recall should be directed to General Manager Byron Mott at (660) 598-2045.

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.

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Costco Recall: Salami sold at Costco

January 24, 2010
By
Costco

Image via Wikipedia

Recall: Salami sold at Costco

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Photo from Amazon.com Daniele, Inc. announced Jan. 23 a voluntary recall of approximately 1.24 million pounds of pepper-coated salami because of possible concerns of salmonella. The company recalled the product “after officials conducting a months-long, multistate investigation of a salmonella outbreak compared shopping receipts of those who got sick,” according to a Jan. 23 Associated Press story. The outbreak sickened 184 people in 38 states since July. The AP story reported that “public health investigators in Washinton state found that many of the state’s 14 residents who got sick shopped at the warehouse retailer Costco.” Costco has listed Daniele, Inc.’s press release on its page of product notices. The Rhode Island-based meat company stated in a Jan. 23 press release that “state and federal health officials have been unable to confirm a direct link between the illnesses and any Daniele product.” However the company is taking the aggressive step of recalling the salami in the event that further evidence points to Daniele, Inc. as the cause of the outbreak. Daniele, Inc. said that any consumer having problems with the following products should contact Daniele, Inc. at (888) 345-4160 for a full refund at the point of purchase:


 


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Stop & Shop Alerts Customers to Voluntary Recall by Daniele International Inc.

January 24, 2010
By

The Stop & Shop Supermarket Company

Image via Wikipedia

Stop & Shop Alerts Customers to

Voluntary Recall by Daniele

International Inc.

Products recalled due to the possibility of being contaminated with Salmonella

QUINCY, Mass., Jan. 23 /PRNewswire/ – The Stop & Shop Supermarket Company is alerting customers to a voluntary recall by Daniele International Inc. of their Pepper-Coated Salame products because of possible concerns about salmonella. Upon learning of the recall, Stop & Shop immediately removed Daniele Italian Brand 8 oz. Gourmet Pack from sale.

The following affected product is carried at Stop & Shop Stores:

Each package bears a label with establishment number “EST. 9992″ or “EST. 54″ inside the USDA mark of inspection.

To date, Stop & Shop has received no reports of illness due to consumption of this product. Customers who have purchased the affected products should discard any unused portions or bring their purchase receipt to Stop & Shop for a full refund.  Consumers may call the Daniele International hot line at (888) 345-4160 to get a full list of products involved in the recall. Stop & Shop carries only the Daniele Italian Brand 8oz. Gourmet Pack.

Customers may also call Stop & Shop Customer Service at (800) 767-7772 Monday through Friday from 9 a.m. to 5 p.m. for more information or visit the Stop & Shop website at www.stopandshop.com.

About Stop & Shop

The Stop & Shop Supermarket Company employs more than 59,000 associates and operates stores throughout Massachusetts, Connecticut, Rhode Island, New Hampshire, New York, and New Jersey. The company is a member of the US Green Building Council and has been awarded LEED (EB) certifications for 50 of its existing stores.  Stop & Shop has been recognized by the EPA for the superior energy management of its stores and is also a member of the EPA’s Smart Way program.

SOURCE The Stop & Shop Supermarket Company

RELATED LINKS
http://www.stopandshop.com

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Daniele International Inc. recalls 1.2M pounds of salami

January 24, 2010
By
Téliszalámi

Image via Wikipedia

Daniele International Inc. recalls 1.2M pounds of salami

BURRILLVILLE, R.I. (AP) – A Rhode Island meat company is recalling 1.2 million pounds of pepper-coated salami due to concerns about salmonella contamination.

The recall Saturday by Daniele International Inc. comes amid an investigation of a salmonella outbreak that’s sickened 184 people in 38 states since July.

The Burrillville company says 11 people who got sick had eaten salami from the Daniele Italian Brand Gourmet Pack.

The company says health officials have not confirmed a link between its meat and the sicknesses, but it wanted to recall the salami as it conducts further tests.

The company has set up a hot line for consumers or distributors at (888) 345-4160.

Eating food contaminated with salmonella can cause salmonellosis, a potentially life-threatening bacterial foodborne illness.

(Copyright 2010 by The Associated Press. All Rights Reserved.)

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