Recalled Food Products
Salmonella
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially for infants, the frail or elderly, and persons with chronic disease, with HIV infection, or taking chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea, and vomiting that can last up to seven days.
Listeria monocytogenes
Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. 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 weak immune systems--infants, the frail or elderly, and persons with chronic disease, with HIV infection, or taking chemotherapy. Reheat packaged luncheon meats, cold cuts, and other deli meats and poultry until they are steaming hot.
E. coli O157:H7
E. coli O157:H7 is a potentially deadly pathogen that can cause bloody diarrhea and dehydration. The very young, the elderly, and persons with compromised immune systems are the most susceptible to foodborne illness. However, previous studies have linked E. Coli infection to milk, drinking water, roast or ground beef, apple cider, lettuce and venison, among other foods, and even to swimming in pools and lakes.
StarLink
The Food and Drug Administration (FDA) today released a list of tortillas, shells, tostadas, and chips recalled because these products appear to contain Bacillus thuringiensis subspecies tolworthi Cry9C protein, and the genetic material necessary for its production in corn (trade name: StarLink) - a pesticide which is not allowed for use in foods for human consumption.
PRECAUTIONS
Wash hands and surfaces often with hot, soapy water. Periodically clean the refrigerator thoroughly. Wipe up spills in the refrigerator immediately. Clean surfaces with hot, soapy water, rinse and dry. Always wash hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, seafood, and eggs.
Separate: Don't cross-contaminate. Raw meat, poultry, and seafood can contain dangerous bacteria. As a result, keep these foods separate from vegetables, fruits, breads, and other foods that are already prepared for eating.
Cook to safe temperatures. If you are at risk for illness from Listeria monocytogenes, reheat packaged luncheon meats, cold cuts, and other deli meats and poultry until they are steaming hot.
Refrigerate or freeze perishable foods, including ready-to-eat foods, within 2 hours of purchase or preparation.
Consumer Protection
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