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Product description & recall reason

The recall record describes “Piller's Fine Foods Recalls Ready-To-Eat Salami and Speck Products due to Possible Salmonella Adulteration”; the source reports: “Product Contamination”

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Product description

Piller's Fine Foods Recalls Ready-To-Eat Salami and Speck Products due to Possible Salmonella Adulteration

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Where it came from & where it went

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Distribution — source wording

California; Illinois; Michigan; New Jersey; New York These items were produced in Canada and were shipped to distribution centers in California, Illinois, Michigan, New Jersey and New York.

States identified in the source

California, Illinois, Michigan, New Jersey, New York

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Official announcement text

WASHINGTON, Dec. 16, 2017 Pillers Fine Foods, a Waterloo, Canada establishment, is recalling approximately 1,076 pounds of ready-to-eat salami and speck products that may be adulterated with Salmonella, the U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced today. The ready-to-eat speck prosciutto and salami items were produced on Sept. 22 and Oct. 12, 2017, respectively. The following products are subject to recall: [View Labels (PDF only)] Vacuum-sealed random weight plastic packages containing Black Kassel Pillers Dry Aged DAmour Salami with Best Before date of May 12, 2018 Vacuum-sealed random weight plastic packages containing Black Kassel Pillers Dry Aged Speck Smoked Prosciutto with Best Before date of May 12, 2018. These items were produced in Canada and were shipped to distribution centers in California, Illinois, Michigan, New Jersey and New York. The problem was discovered when an FSIS sample of the ready-to-eat salami product was confirmed positive for Salmonella. There have been no confirmed reports of adverse reactions due to consumption of these products. Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider. 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 safely prepare their raw meat products, including fresh and frozen. The only way to confirm that meat and poultry products are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ. Media and consumers with questions regarding the recall can contact Trent Hilpert, President, Pillers Fine Foods, at (519) 743-1412 ext. 240. 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 10 a.m. to 6 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.

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Piller's Fine Foods Recalls Ready-To-Eat Salami and Speck Products due to Possible Salmonella Adulteration

Salmonella

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