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| Minnesota Firm Recalls Ready-To-Eat Meat and Poultry Products Due To Potential Listeria Monocytogenes Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-053-2012 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
Bill Bagley
(202) 720-0286
WASHINGTON, August 5, 2012 – Reichel Foods, a Rochester, Minn. establishment, is recalling
approximately 15,880 pounds of ready-to-eat meat and poultry products due to possible contamination with
Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS)
announced today.
The products subject to recall include: [View Labels (PDF Only)]
- 5.6 oz. packages of "Armour Active Packs Turkey & Cheese Wrap" Package Code 1026090112 or Case Code 27815-17994
- 5.6 oz. packages of "Armour Active Packs Ham & Cheese Wrap" Package Code 1026090112 or Case Code 27815-17995
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Recommendations for people at risk for Listeriosis
Wash hands before and after handling raw meat with warm/hot (preferred) or cold soapy running water by rubbing hands together
vigorously for at least 20 seconds. Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean up
any spills right away. The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps to
dislodge bacteria and viruses from hands and surfaces.
Additionally, warm/hot water helps to dissolve fats/foods, aiding in cleaning/microbe removal and can also assist in deactivation
of pathogens. For more information on hand washing, go to http://www.cdc.gov/
handwashing.
If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers
can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses.
Keep raw meat, fish and poultry away from other food that will not be thoroughly cooked. Use separate cutting boards for raw meat,
poultry, and their juices and thoroughly cooked foods. Thoroughly cook ground meat such as beef to an internal temperature of 160° F,
as measured with a food thermometer, before eating. Refrigerate raw meat and poultry within two hours after purchase (one hour if
temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.
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All the products were produced between July 23, 2012, and July 26, 2012, and have a "sell by" date of
Sept. 1, 2012. The packages bear the establishment number "P-19941" or "Est. 19941" inside the
USDA mark of inspection. The products were shipped to distribution centers in Indiana, Minnesota, Pennsylvania, and
Texas. When available, the retail distribution list will be posted on FSIS' website at
www.fsis.usda.gov/
FSIS_Recalls/
Open_Federal_Cases/
index.asp.
The problem was discovered by the establishment, through microbiological testing by a third party. FSIS and the
company have not received reports of illnesses due to consumption of these products. Anyone concerned about an illness
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.
Consumers and media with questions about the recall should contact Karin Grzanek of Reichel Foods at (866) 372-2609.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a
day at 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 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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Last Modified:
September 28, 2012 |
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| USDA
Recall Classifications |
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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. |
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Class II |
This
is a health hazard situation where there is a remote probability of
adverse health consequences from the use of the product. |
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Class III |
This
is a situation where the use of the product will not cause adverse
health consequences. |
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