Beginning on March 1, 2012, consumers will have convenient access to important nutritional information about the raw meat and poultry products they most frequently purchase, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced. Under a new FSIS rule, packages of ground or chopped meat and poultry, such as hamburger or ground turkey, will now feature nutrition facts panels on their labels. Additionally, 40 of the most popular whole, raw cuts of meat and poultry, such as chicken breast or steak, will also have nutritional information either on the package labels or on display to consumers at the store.

Providing nutrition information on meat and poultry products in the store gives shoppers a clearer sense of the options available, allowing them to purchase items that are most appropriate for their families’ needs,” said Under Secretary for Food Safety Dr. Elisabeth Hagen. “These new labels mark a significant step in the agency’s efforts to help consumers make more informed food purchase decisions.”

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The Chili Station, a Ludlow, Mass. establishment, is recalling approximately 3,800 pounds of chili products because they may have been produced without the benefit of federal inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Feb. 16, 2012.

The following products are subject to recall:

• 5 gallon containers and 1-gallon bags of “The Chili Station” Beef Chili with Beans
• 5 gallon containers and 1-gallon of “The Chili Station” Beef Chili with Beans and/or Turkey Chili

Case labels or packaging may bear the establishment numbers “EST. 6380″ or “P-6380″ inside the mark of inspection or simply ink-jetted on the case label, and the products were sold in Massachusetts. The problem was discovered during a routine Food Safety Assessment conducted by FSIS.

Consumer and media questions regarding the recall can contact Jeffrey Belkin, a company representative, at (413) 883-5096.

Consumers with food safety questions can “Ask Karen,”the FSIS virtual representative available 24 hours a day atwww.AskKaren.gov or via smartphone at m.askkaren.gov. “Ask Karen” live chat services are available Monday through Friday from 10 a.m. to 4 p.m. ET. 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 4 p.m. ET Monday through Friday. Recorded food safety messages are available 24 hours a day.

Source: http://www.fsis.usda.gov/News_&_Events/Recall_010_2012_Release/index.asp

Dow Chemical is currently requesting an unprecedented USDA approval: a genetically engineered (GE) version of corn that is resistant to 2,4-D, a major component of the highly toxic Agent Orange. Agent Orange was the chemical defoliant used by the U.S. in Vietnam, and it caused lasting ecological damage as well as many serious medical conditions in both Vietnam veterans and the Vietnamese.

Exposure to 2,4-D has been linked to major health problems that include cancer (especially non-Hodgkin’s lymphoma), lowered sperm counts, liver disease and Parkinson’s disease. A growing body of evidence from laboratory studies show that 2,4-D causes endocrine disruption, reproductive problems, neurotoxicity and immuno-suppression. Further, industry’s own tests show that 2,4-D is contaminated with dioxins, a group of highly toxic chemical compounds that bioaccumulate, so even a minute amount can accumulate as it goes up the food chain, causing dangerous levels of exposure. Dioxins in Agent Orange have been linked to many diseases, including birth defects in children of exposed parents; according to EPA, 2,4-D is the seventh largest source of dioxins in the U.S.

USDA approval of Dow’s GE corn will trigger a big increase in 2,4-D use – and our exposure to this toxic herbicide. Yet USDA has not assessed how much, nor analyzed the resulting impacts on public health, the environment or neighboring farmers (2,4-D is prone to drift and cause damage to nearby crops). Instead, USDA has once again bowed to the pesticide industry, by giving preliminary approval to still another pesticide-promoting crop that will likely harm people and their children, including farmers, and the environment. USDA claims to be adhering to a scientific process, yet the Agency is blatantly ignoring the science on 2,4-D.

Source: http://salsa3.salsalabs.com/o/1881/p/dia/action/public/?action_KEY=6981

AA Meat Products Corporation, a Maywood, Calif. establishment, is recalling an undetermined amount of meat and poultry products because they may have been produced without the benefit of federal inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Feb. 15, 2012.

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This is a High Risk recall.

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 undergoing chemotherapy. Individuals concerned about an illness should contact a health care provider.

Ohio

Greencore USA, a Cincinnati, Ohio establishment, is recalling approximately 23 pounds of chef salad products. The salads contain eggs that are the subject of a Food and Drug Administration (FDA) recall due to concerns about contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced on Feb. 2, 2012.

The problem was discovered when Greencore USA was notified by one of its suppliers that hard-cooked eggs (a product inspected by the FDA) had tested positive for Listeria monocytogenes, and are being recalled by Michael Foods Egg Products Co. The salads contain the recalled eggs and are the subject of this FSIS recall. FSIS, FDA, and the company have received no reports of illnesses associated with consumption of these products.

Consumers and media with questions about the recall should contact Michael Evans with Greencore USA, at (513) 645-1985.

New Jersey

F&S Produce Company Inc., a Deerfield, N.J. establishment, is recalling approximately 389 pounds of Cobb and spinach salads. The salads contain eggs that are the subject of a Food and Drug Administration (FDA) recall due to concerns about contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Feb. 3, 2012.

The problem was discovered when F&S Produce Company Inc . was notified by one of its suppliers that hard-cooked eggs (a product inspected by the FDA) had tested positive for Listeria monocytogenes, and are being recalled by Michael Foods Egg Products Co. The salads contain the recalled eggs and are the subject of this FSIS recall. FSIS, FDA, and the company have received no reports of illnesses associated with consumption of these products.

Media and Consumers with questions about the recall should contact Douglas Nicoll, Ph.D, Director of Technical Services, at 800-886-3316 ext. 217.

Texas

GH Foods SW, a Houston, Texas establishment, is recalling approximately 515 pounds of Cobb salad products. The salads contain eggs that are the subject of a Food and Drug Administration (FDA) recall due to concerns about contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Feb/ 3, 2012.

The problem was discovered when GH Foods SW was notified by one of its suppliers that hard-cooked eggs (a product inspected by the FDA) had tested positive for Listeria monocytogenes, and are being recalled by Michael Foods Egg Products Co. The salads contain the recalled eggs and are the subject of this FSIS recall. FSIS, FDA, and the company have received no reports of illnesses associated with consumption of these products.

Media with questions about the recall should contact James Catchot, CEO, at (916) 638-8825. Consumers with questions about the recall should contact Donald Johnson, Vice President of Quality Assurance and Regulatory Compliance, at (916) 638-8825.

Recommendations for people at risk for Listeriosis

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 spills.

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 pate, 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, quesco blanco, quesco 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° F or lower and the freezer 0° F or lower. Use an appliance thermometer to check the temperature of your refrigerator.

SOURCE: http://www.fsis.usda.gov/News_&_Events/Recall_004_2012_Release/index.asp
http://www.fsis.usda.gov/News_&_Events/Recall_006_2012_Release/index.asp
http://www.fsis.usda.gov/News_&_Events/Recall_005_2012_Release/index.asp

As both the New England Patriots and New York Giants know, you win with defense. When it comes to planning a party, the USDA’s Food Safety and Inspection Service (FSIS) wants you to know how to play defense against potential foodborne illness.

“Great food, large groups of friends and cheering on your team are what make Super Bowl parties so much fun,” said USDA Under Secretary for Food Safety Dr. Elisabeth Hagen. “We want to give hosts a few easy tactics to reduce the chances that their guests will develop foodborne illness amidst all the excitement at their Super Bowl parties.”

First Down: Clean

Clean hands and surfaces with soap and water to avoid a “false start” before preparing food. Unclean hands are one of the biggest culprits for spreading bacteria, and finger foods at parties are especially vulnerable. Chefs and guests should wash their hands with soap and warm water for 20 seconds before and after handling food. Also, be sure to clean eating surfaces often, and wash serving platters before replenishing them with fresh food.

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House of Raeford Farms, a Raeford, N.C. establishment, is recalling approximately 4,140 pounds of cooked chicken breasts that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced on Dec 9, 2011.

The problem was discovered after a customer’s laboratory sample tested positive for Listeria monocytogenes. FSIS has received no reports of illness due to consumption of these products. Anyone concerned about an illness should contact a health care provider.

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 undergoing chemotherapy. Individuals concerned about an illness should contact a health care provider.

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Yield 4

Ingredients:

• TBS olive oil
• 2 medium eggplants, cut in half lengthwise and scoop out to 1/4 inch flesh rim, and chop.
• 1/2 cup chopped onion
• cloves garlic, crushed
• 1 tsp dried oregano
• Salt and pepper t.t.
• 1/4 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1 tsp. chopped fresh Italian parsley
• cups tomato sauce
• 1 cup shredded mozzarella cheese

1. Preheat oven to 325 ° F.
2. Cut eggplant lengthwise. Scoop out center of eggplant, reserving the skin mold.
3. In a large pan, heat olive oil over medium high heat. Add eggplant centers, onion, garlic, oregano, salt and pepper. Sauté until lightly browned.
4. Add bread crumbs, Parmesan cheese, and parsley to mixture and spoon into eggplant.
5. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
6. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Free of the following allergens:

• Wheat
• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Today, D’Orazio Foods, Inc., a Bellmawr, N.J., establishment, is recalling approximately 161,000 pounds of frozen stuffed pasta products that were produced without the benefit of federal inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The products were distributed to distribution centers in California, Illinois, Indiana, Ohio, Oregon, Texas and Utah. The problem was discovered as part of a routine food safety assessment conducted by FSIS at the facility. While conducting the assessment, the Agency determined that the pasta products were produced during a second shift when FSIS inspection personnel were not on-site, as required, during operating hours.

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Yield 4

Ingredients:

• 1 pt. Chicken stock
• ¼ tsp. Saffron
• 2 tsp olive oil
• 4 oz. onion, small dice
• 10 oz. Arborio rice
• ¾ cup white wine
• 1 TBS. Grated parmesan cheese

1. In a medium saucepan bring stock to a simmer, add saffron and sweat until stock turns golden color.
2. Heat oil in medium saucepan add onion and sauté until translucent.
3. Add rice to onions and stir constantly to coat rice with oil.
4. Add stock to rice mixture in three stages by letting rice absorb liquid before next addition.
5. Add the wine with the final addition of stock.
6. Remove from heat, and add parmesan cheese.

Free of the following allergens:

• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes and/or hypertension.