From foodconsumer.org
Louisiana Firm Recalls Head Cheese Products For Possible Listeria Contamination
By USDA
Jan 3, 2007 - 4:32:49 PM
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Contamination
Recall Release CLASS I RECALL
FSIS-RC-001-2007 HEALTH RISK: HIGH
Congressional and Public Affairs
(202) 720-9113
Amanda Eamich
WASHINGTON, Jan. 3, 2007 - Pap's Louisiana Cuisine., a Prairieville, La., firm, is voluntarily recalling approximately 290 pounds of head cheese products that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.
The following products are subject to recall: [View Label]
* 5-pound packages of "VERON, HOG HEAD CHEESE." Each package bears the establishment number "EST. 13581" inside the USDA mark of inspection, as well as the Use-by/Sell-by date "022807."
The head cheese products were produced on December 27, 2006, and were distributed to retail establishments in Southeast Louisiana.
The problem was discovered through the FSIS routine microbiological testing. FSIS has received no reports of illnesses associated with consumption of this 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 and media with questions about the recall should contact company President Lawrence Louque at (225) 622-3262.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at http://www.fsis.usda.gov/ Food_Safety_Education/ Ask_Karen/index.asp #Question. 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.
Product Label
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 °F or lower and
the freezer 0 °F or lower. Use an appliance thermometer to check the
temperature of your refrigerator.