Salmonella Worries Prompt Recall of Ready-To-Eat Barbecue Pork Products

The Murphy House, a Louisburg, North Carolina firm, is recalling approximately 4,920 pounds of ready-to-eat (RTE) pork barbeque products that may be contaminated with <"">Salmonella, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) just announced.

The following products are subject to recall:

• 1 lb. and 5 lb. plastic tubs of “MURPHY HOUSE Unskinned Pork with Barbeque Sauce-TEXTURED VEGETABLE PROTEIN ADDED” written in green lettering on the container’s top.

• 1 lb. and 5 lb. plastic tubs of “MURPHY HOUSE PREMIUM PORK BARBEQUE-COOKED, UNSKINNED PORK WITH BARBEQUE SAUCE ADDED ” written in red lettering on the container’s top.

This is a Class I recall, which means that this is a health hazard situation in which there exists a reasonable probability that the use of the product will cause serious, adverse health consequences or death.

The problem was discovered through FSIS’ microbiological sampling program. FSIS has received no reports of adverse reactions due to consumption of these products. Individuals concerned about an illness should contact their health care provider.

Each package bears the establishment number “EST. 2135″ inside the USDA mark of inspection. Individual packages bear the sell-by date of 11/21/10.

These products were cooked on October 6 and 7, 2010 and packed between October 6 and 12, 2010. The products were then distributed to wholesale and retail establishments throughout North Carolina. When available, the retail distribution list(s) will be posted on FSIS’ website at:

These products were not involved in the National School Lunch Program or Department of Defense sales.

The Murphy House’s Josh Whitley, the company’s owner/president can be reached at (919) 496-6054.

Consumption of food contaminated with Salmonella can cause Salmonellosis, one of the most common bacterial food borne 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 who are undergoing chemotherapy. The most common manifestations of Salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms include chills, headache, nausea, and vomiting that can last up to seven days.

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 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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