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Last Updated: Apr 27th, 2012 - 19:32:49

Massachusetts Firm Recalls Ready-To-Eat Meat and Poultry Products for Listeria Contamination

Recall Release CLASS I RECALL FSIS-RC-044-2005 HEALTH RISK: HIGH Congressional and Public Affairs (202) 720-9113 Steven Cohen WASHINGTON, October 22, 2005 – Ian’s Natural Foods, a Revere, Mass., firm, is voluntarily recalling approximately 11,200 pounds of ready-to-eat meat and poultry products that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today. The products subject to recall are: Recommendations for people at risk for Listeriosis 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. 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. 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 don’t 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, quesco blanco, quesco 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. Listeria can grow in the refrigerator. The refrigerator should be 40 ºF or lower and the freezer 0º F or lower. Use an appliance thermometer to check the temperature of your refrigerator. 12-ounce packages of "TRADER JOE-SAN TERIYAKI CHICKEN WITH BASMATI RICE." Each package bears the establishment number "P-19011" inside the USDA seal of inspection and the sell by date, "10-23-05," "10-24-05," "10-25-05," "10-27-05," "10-29-05," "10-30-05" or "10-31-05." 12-ounce packages of "TRADER GIOTTO’S ITALIAN STYLE MEATBALLS, MADE WITH COLEMAN NATURAL BEEF." Each package bears the establishment number "EST. 19011" inside the USDA seal of inspection and the sell by date, "10-30-05," "10-31-05," "11-1-05," "11-2-05" or "11-3-05." 12-ounce packages of "TRADER JOE'S CHIPOTLE LIME CHICKEN STRIPS, GRILLED CHICKEN STRIPS MARINATED WITH SOUTHWESTERN-STYLE SPICES." Each package bears the establishment number "P-19011" inside the USDA seal of inspection and the sell by date, "10-23-05," "10-24-05," "10-25-05," "10-26-05," "10-27-05," "10-29-05," "10-30-05" or "10-31-05." 16-ounce packages of "TRADER JOE’S JUST CHICKEN, WHITE MEAT CHICKEN CHUNKS, GREAT FOR SALADS SOUPS AND ENTRES." Each package bears the establishment number "P-19011" inside the USDA seal of inspection and the sell by date, "10-20-05," "10-21-05," "10-22-05," "10-23-05," "10-24-05," "10-26-05," "10-27-05" or "10-28-05." 12-ounce packages of "TRADER GIOTTO'S BAKED CHICKEN PARMESAN, BREAST OF CHICKEN COVERED IN A MARINARA SAUCE, THEN TOPPED WITH A BLEND OF FLAVORFUL CHEESES." Each package bears the establishment number "P-19011" inside the USDA seal of inspection and the sell by date, "10-23-05," "10-24-05" or "10-26-05." 28-ounce packages of "TRADER JACQUES" QUICHE LORRAINE, TRADITIONAL RECIPE WITH UNCURED BACON AND SWISS CHEESE." Each package bears the establishment number "EST.19011" inside the USDA seal of inspection and the sell by date, "10-23-05," "10-24-05," "10-25-05," "10-29-05," "10-30-05" or "10-31-05." 10-ounce packages of "TRADER MING'S SZECHUAN STYLE CHICKEN, WITH WHITE MEAT." Each package bears the establishment number "P-19011" inside the USDA seal of inspection and the sell by date, "10-23-05," "10-24-05," "10-25-05," "10-26-05," "10-29-05" or "10-30-05." 16-ounce packages of "TRADER JOE'S JUST CHICKEN WITH PANKO BREAD CRUMBS." Each package bears the establishment number "P-19011" inside the USDA seal of inspection and the sell by date, "10-20-05," "10-21-05," "10-22-05," "10-23-05" or "10-24-05." The products were produced on various dates between Oct. 12 and 18 and were shipped to a Trader Joe’s warehouse in Massachusetts for further retail distribution. The problem was discovered through company microbiological sampling. FSIS has received no reports of illnesses associated with consumption of the product. 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. Consumers with questions about the recall should contact company Vice-President for Marketing Jeff Canner at (978) 989-0601. Media with questions about the recall should contact company Vice-President for Operations Anil Wassan at (781) 284-1999. Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at (888) 674-6854. The hotline is available in English and Spanish and can presently be reached 24 hours a day. "Ask Karen" is the FSIS virtual representative available 24 hours a day to answer your questions at http://www.fsis.usda.gov/Food_Safety_Education/ Ask_Karen/index.asp#Question. NOTE: Aaccess news releases and other information at the FSIS Web site at http://www.fsis.usda.gov/Fsis_Recalls/ 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.