Home Food Recalls Salmonella Recall: Whittington’s Beef Jerky

Salmonella Recall: Whittington’s Beef Jerky

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WASHINGTON DC - Whittington’s Jerky, Inc., a Johnson City, Texas establishment, is recalling approximately 126 pounds of beef jerky products that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include:

  • 2-oz. packages of “Whittington’s Original Beef Jerky.”
  • 4-oz. packages of “Whittington’s Original Beef Jerky.”

Each package bears the establishment number “EST. 21257″ inside the USDA mark of inspection. The product was produced on Oct. 31, 2011 and distributed to convenience stores in West Texas and at the company’s retail operation. When available, the retail distribution list(s) will be posted on the FSIS website at: www.fsis.usda.gov/FSIS_Recalls
/Open_Federal_Cases/index.asp.

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.

The problem was discovered by FSIS as a result of routine testing by the Agency. FSIS determined the product was shipped by the firm before testing results were confirmed. FSIS and the company have received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a healthcare provider.

Consumers and media with questions about the recall should contact the company’s owner, Susan Whittington, at (830) 868-5500.

Consumption of food contaminated withSalmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses.Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within 6 to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days. The outbreak strain of SalmonellaHeidelberg is resistant to several commonly prescribed antibiotics; this antibiotic resistance may be associated with an increased risk of hospitalization or possible treatment failure in infected individuals.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at 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.

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