Bologna Recalled in New York for Staph Contamination

About 2,997 pounds of bologna products are being recalled by Zweigle’s Inc., of Rochester, New York, in a Class I recall over concerns of
<"">Staphylococcus aureus enterotoxin contamination, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) just announced. A Class I recall is a health hazard situation in which there exists a reasonable probability that use of the product will cause serious, adverse health consequences or death.

The recalled bologna is packaged in cases containing two 10-pound packages of “PRICE CHOPPER German Brand Bologna Made With Pork & Chicken.” Each 10-pound package of defective meat bears establishment number “EST. 5333″ within the USDA mark of inspection.

The products were produced on January 5, 2011, and packaged on January 7, 2011. Each package also bears a white sticker including the package code “007” and the use-by date “03/08/11.” The recalled products were shipped to a distribution center in New York. When available, the retail distribution list(s) will be posted on FSIS’ website at Zweigle’s chief operating officer, Kevin Salva, can be reached at 1.585.546.1740.

After discovering a malfunction with its smokehouse, the plant recooked the bologna products and shipped them to the distribution center. During routine inspection activities, FSIS discovered that the time delay in recooking the product created an environment allowing potential production of Staphylococcus aureus enterotoxin. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at The toll-free USDA Meat and Poultry Hotline 1.888.MPHotline (1.888.674.6854) is also available in English and Spanish and can be reached from l0:00 a.m. to 4:00 p.m., Eastern Time, Monday through Friday. Recorded food safety messages are available 24 hours a day.

Staphylococcal food poisoning (staphyloenterotoxicosis; staphyloenterotoxemia) is the name of the condition caused by the enterotoxins that some strains of S. aureus, also known as staph, produce, explained the U.S. Food and Drug Administration (FDA).
The symptoms of staph food poisoning generally manifest rapidly and acutely and include nausea, vomiting, retching, abdominal cramping, and prostration. More severe cases may involve headache, muscle cramping, and transient changes in blood pressure and pulse rate.

Recovery generally takes two days, but complete recovery can take three days, sometimes longer, in severe cases. Death from staphylococcal food poisoning is rare, but can occur and is generally seen in the elderly, infants, and the severely debilitated.

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