Congressional and Public Affairs
(202) 720-9113
Adam Tarr

WASHINGTON, Dec. 16, 2011 - Tyson Fresh Meats Inc., a Dakota City, Neb. establishment, is recalling approximately 40,948 pounds of ground 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:

• 10-pound chubs of “CHUCK FINE GROUND BEEF 80/20,” packed in cases containing eight chubs.

	PREPARING GROUND BEEF FOR SAFE CONSUMPTION USDA 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. Use separate cutting boards for raw meat, poultry and egg products and cooked foods. Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F. 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 asE. 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.

The products subject to recall have a “BEST BEFORE OR FREEZE BY” date of “11/13/11″ and “EST. 245C” on the box label. The products were shipped to institutions and distributors in Alabama, California, Florida, Georgia, Illinois, Indiana, Kentucky, Louisiana, Mississippi, New York, North Carolina, Ohio, South Carolina, Tennessee, West Virginia, and Wisconsin.

The problem was discovered through routine FSIS monitoring which confirmed a positive result for E. coliO157:H7. FSIS and the company have received no reports of illnesses associated with consumption of these products.

E. coli O157:H7 is a 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 health care provider.

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 that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.

Consumers with questions regarding the recall should contact the company at (866) 328-3156. Media with questions regarding the recall should contact the company’s Director of Public Relations, Gary Mickelson at (479) 290-6111.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day atAskKaren.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.

Congressional and Public Affairs
(202) 720-9113
Catherine Cochran

WASHINGTON, Dec. 15, 2011 - B. Roberts Foods, a Charlotte, N.C. establishment, is recalling approximately 130 pounds of individual serving meatloaf entrées because of misbranding and an undeclared allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The product contains anchovies, a known allergen, which is not noted on the label.

The products subject to recall include: [View Label (PDF Only)]

• 17-oz. refrigerated packages of “Harris Teeter, Fresh Foods Market, American Cuisine, Meatloaf with Red Skin Mashed Potatoes.”

The label on the top of each package correctly identifies the recalled products, but the bottom label of each package reads “Homestyle Meatloaf with Tomato Sauce.” The bottom label bears the establishment number “EST. 19198″ inside the USDA mark of inspection, as well as a use by date of “12/20/11.” The product code “23431″ also is stamped on the bottom label. The entrées were distributed to grocery stores in Delaware, Florida, Georgia, Maryland, North Carolina, South Carolina, Tennessee, Virginia, and Washington, D.C.

A grocery store employee discovered that the top and bottom labels on the entrees did not match. The grocery store reported the error to B. Roberts Foods, which found that the “Meatloaf with Red Skin Mashed Potatoes” entrées had been given bottom labels intended for “Homestyle Meatloaf with Tomato Sauce” due to an employee error. The recalled products are made with Worcestershire sauce that includes anchovies, which are allergenic and must be noted on the label.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

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. Anyone who has purchased this recalled product should return it to the point-of-purchase.

Consumers and media with questions about the recall should contact the B. Roberts Foods’ Quality Assurance manager, Gabriela González-Manning, at (704) 522-3554.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day atAskKaren.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.

Congressional and Public Affairs
Adam Tarrr
(202) 720-9113

WASHINGTON, Dec. 9, 2011 - House of Raeford Farms, a Raeford, N.C. establishment, is recalling approximately 4,140 pounds of cooked chicken breasts that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include:

• 18 to 22-lb boxes containing two 9 to 11-lb. “BONELESS OVEN ROASTED CHICKEN BREAST”

	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 paté, 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° F or lower and the freezer 0° F or lower. Use an appliance thermometer to check the temperature of your refrigerator.

The recalled products bear the establishment number “P-239A” inside the USDA mark of inspection along with a product code of “94268″ and a package date of “1270″ (Sept. 27, 2011). The products were shipped to delicatessens and food service institutions for further processing in Florida, Georgia, North Carolina and South Carolina.

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 recalled product is no longer available to consumers.

If 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

The problem was discovered after a customer’s laboratory sample tested positive forListeria monocytogenes. FSIS has received no reports of illness due to consumption of these products. Anyone concerned about an illness should contact a health care provider.

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 regarding the recall should contact the company’s Manager, Corporate Communications, Dave Witter at (910) 289-6895.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day atAskKaren.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.