By Culturekiosque Staff
WASHINGTON, DC, 5 JUNE 2009 - Schaller Mfg.
Corp. (Schaller & Weber), a Long Island City, N.Y.,
company, is recalling approximately 564 pounds of duck leg confit
de canard ) and kolbase sausage products that may be
Listeria monocytogenes , the U.S. Department of
Agriculture's Food Safety and Inspection Service (FSIS)
announced Wednesday. The American government agency has
designated both products as Class I recall and a high health
risk for consumers.
The following products are subject to
2.5-pound approximate-weight vacuum packages, 6 legs per
package, of "D'ARTAGNAN TRADITIONAL DUCK LEG
CONFIT." Each package bears a "USE/OR/FREEZE BY" date
of "08/07/09" as well as the establishment number "P-5374"
inside the USDA mark of inspection.
2.5-pound approximate-weight vacuum packages of
"Schaller & Weber HUNGARIAN BRAND
KOLBASE." Each package bears a date code of "MFG.
005159" as well as the establishment number "EST. 5374" inside
the USDA mark of inspection.
The duck and sausage products were produced on May 13,
The duck products were sent to distributors and restaurants in
Connecticut, the District of Columbia, Maryland,
Massachusetts, New York, New Jersey, Pennsylvania and
The sausage products were sent to distributors and restaurants
in New Jersey, New York, North Carolina,
Tennessee and Virginia as well as the
company's retail store in New York City.
The problem was discovered through the firm's microbiological
sampling program. FSIS has received no reports of illnesses
associated with consumption of this product.
Consumption of food contaminated with
Listeria monocytogenes can cause listeriosis , an uncommon
but potentially fatal disease. Healthy people rarely contract
listeriosis. However, listeriosis can cause high fever, severe
headache, neck stiffness and nausea. Listeriosis can also cause
miscarriages and stillbirths, as well as serious and sometimes
fatal infections in those with weakened immune systems, such as
infants, the elderly and persons with HIV infection or
Media and consumers with questions about the recall should
contact company plant manager Harald Nagel at (718) 721-5480
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.
Recommendations For People At Risk For
Wash hands with warm, soapy water before and after handling raw
meat and poultry for at least 20 seconds. Wash cutting boards,
dishes and utensils with hot, soapy water. Immediately clean
Keep raw meat, fish and poultry away from other food that will
not be cooked. Use separate cutting boards for raw meat,
poultry and egg products and cooked foods.
Do not eat hot dogs, luncheon meats, bologna or other deli
meats unless reheated until steaming hot.
Do not eat refrigerated pÃ¢tÃ©, meat spreads from a meat counter
or smoked seafood found in the refrigerated section of the
store. Foods that don't need refrigeration, like canned tuna
and canned salmon, are safe to eat. Refrigerate after opening.
Do not drink raw (unpasteurized) milk and do not eat foods that
have unpasteurized milk in them.
Do not eat salads made in the store such as ham salad, chicken
salad, egg salad, tuna salad or seafood salad.
Do not eat soft cheeses such as Feta, queso blanco, queso
fresco, Brie, Camembert cheeses, blue-veined cheeses and Panela
unless it is labeled as made with pasteurized milk.
Use precooked or ready-to-eat food as soon as you can. Listeria
can grow in the refrigerator. The refrigerator should be 40 Â°F
or lower and the freezer 0 Â°F or lower. Use an appliance
thermometer to check the temperature of your refrigerator.
Related External Links
Centers for Disease Control and Prevention: Division of
Foodborne, Bacterial and Mycotic Diseases (DFBMD)
Related Culturekiosque Archives
Book Review: Food
Safety - The Field Guide to Seafood