USDA News Release – Adolf’s Meat Products recalls assorted deli meat due to possible Listeria Adulteration
Adolf’s Meat Products Recalls Assorted Deli Meat Due to Possible Listeria Adulteration
Congressional and Public Affairs
|EDITOR’S NOTE: FSIS has updated the recall release issued on Oct. 27, 2015 to reflect that the products associated with recall 132-2015 were only distributed at the company’s establishment in Connecticut.|
WASHINGTON, Oct. 26, 2015 – Adolf’s Meat Products, a Hartford, Conn. establishment, is recalling approximately 224 pounds of assorted meat that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The following items, produced on Oct. 20, 2015, are subject to recall: [View Label]
- 14-lb. of Smoked Kielbasa
- 100-lb. of Hams
- 40-lb. of Canadian Bacon
- 30-lb. of Bone-In Pork Loins
- 50-lb. of Liverwurst
The smoked kielbasa products bear establishment number “EST. 34651” inside the USDA mark of inspection, while other products were sold without labels from behind a deli counter. All recalled products were sold at the company’s store, Adolf’s Meat & Sausage Kitchen, located in Hartford, Connecticut.
The problem was discovered during routine FSIS sample testing. There have been no confirmed reports of adverse reactions due to consumption of these products.
Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.
Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.
FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
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. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
FSIS advises all consumers to reheat ready-to-eat product until steaming hot.
Media and consumers with questions regarding the recall can contact Joseph Gorski, President, at (860) 522-1588.
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. 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. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.
PREPARING PRODUCT FOR SAFE CONSUMPTION
|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.|