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Last Updated: Oct 6, 2008 - 12:00:27 PM |
MONDAY May 19, 2008 (foodconsumer.org) -- The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) issued a public health alert today saying 1,100 pounds of fully cooked pork crackling products produced at Sofia Chicharones, Inc., a Miami, Fla., establishment may be contaminated with Salmonella.
The effected products are sold in 1-pound and 5-pound bags of "FULLY COOKED PORK CRACKLINGS WITH ATTACHED SKIN." Each packages bears a label with the establishment number "EST. 21055" inside the USDA mark of inspection as well as a "PACKED DATE" of "051208-1." said the FSIS.
FSIS said the fully cooked pork crackling products were sold in the establishment's retail store in Miami, Fla., on May 12, 2008. It has confirmed that these products are no longer available for sale at this establishment. But consumers are urged to check and see if they keep any and if they do, discard or destroy these products.
The alert was issued after the agency found the product positive for Salmonella during a routine microbiological sampling. But the agency said it had received no reports of illness associated with consumption of these products.
Consumption of food tainted with Salmonella can cause salmonellosis, which can be life-threatening, particularly to those with weak immune systems such as infants, the elderly and persons with HIV infections or undergoing chemotherapy.
Those who experience any symptoms should seek medical attention, the FSIS said. The common symptoms include diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last as many as seven days.
The USDA recommends that people should wash their hands with warm, soapy water for at least 20 seconds before and after they handle raw meat and poultry. Anything that touches raw meat should be also washed with hot soapy water.
To prevent salmonella infections, raw meat and poultry should be cooked to safe internal temperature before consumption. The safe temperature for beef and pork is 160 oF and 165 oF for poultry.
Raw meat should be placed in a refrigerator within two hours after purchase or one hour if temperatures exceed 90 oF.
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