March 16, 2001Goya Chorizos Sausage Recalled
NJ (SafetyAlerts) - 814 Second
Avenue Corporation, also doing business as Americas 814, is voluntarily recalling
approximately 1,100 pounds of ready-to-eat pork sausage products that may be contaminated
with Salmonella, according to the U.S. Department of Agricultures Food Safety and
Inspection Service (FSIS).
The products subject to recall are
"GOYA CHORIZOS" in 3.5 oz packages. Each package contains two chorizos. The
packages have an expiration date of "EXP. MAR 08 2002"on the label and bear
"EST. 2136"inside the USDA seal of inspection.
The chorizos were produced on March 1, and distributed to retail establishments in
Massachusetts, New Jersey, and New York.
"Because of the potential for foodborne illness, we want consumers to be aware of the
recall," said Thomas J. Billy, FSIS administrator. "If they find the recalled
products, consumers should not eat them, but return them to the point of purchase."
The problem was discovered through FSIS microbiological testing.
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, 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.
FSIS has received no reports of illness associated with consumption of this product.
Anyone concerned about an illness should contact a physician.
Consumers and media with questions about the recall may contact Michael Patracuolla,
general manager, Americas 814, at (908) 354-2674.
Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline
at 1-800-535-4555. The hotline can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday
through Friday, and recorded food safety messages are available 24 hours a day.
People at risk for salmonellosis and their family members or individuals
preparing food for them should:
Reheat until steaming hot the
following types of ready-to-eat foods: hot dogs, luncheon meats, cold cuts, fermented and
dry sausage, and other deli-style meats and poultry products. Thoroughly reheating food
can help kill any bacteria that might be present. If you cannot reheat these foods, do not
Observe all expiration dates for
perishable items that are precooked or ready-to-eat.
Cook raw meat and poultry to safe
internal temperatures before eating. The safe internal temperature for meat such as beef
and pork is 160 єF, and 180 єF for poultry.
Refrigerate raw meat and poultry as
soon as possible after purchase, and cooked meat and poultry within two hours after
Wash hands with hot, soapy water
after handling these types of ready-to-eat foods. (Wash for at least 20 seconds). Also
wash cutting boards, dishes, and utensils. Thorough washing helps eliminate any bacteria
that might get on your hands or other surfaces from food before it is reheated.
Notice of this product warning was
sent via email to SafetyAlerts
subscribers March 16, 2001. For more information regarding the SafetyAlerts free
email alert service please click here.