WASHINGTON, 2016-Sep-10 — /EPR Retail News/ — PT Farm, LLC, a North Haverhill, N.H. establishment, is recalling approximately 15 pounds of lamb products that may be contaminated with E. coli, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today (Sept. 9, 2016).
The lamb products, a neck and one leg, were derived from a carcass produced on Sept. 6, 2016 and were shipped to a retail store in Somerville, Massachusetts and sold at their retail counter on Sept. 7, 2016.
The problem was discovered on Sept. 7, 2016 when the establishment was notified of an E. coli positive water supply sample result and resulting “water boil” notice initiated by the North Haverhill Municipality Water Department located in North Haverhill, New Hampshire.
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.
Media and consumers with questions regarding the recall can contact Peter L. Roy, company owner, at (603) 787-9199.
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 l0 a.m. to 4 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.
| PREPARING PRODUCT FOR SAFE CONSUMPTION USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. 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. Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria. The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature. – Fish: 145°F Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking. |
| USDA Recall Classifications | ||
| Class I | This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death. | |
| Class II | This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product. | |
| Class III | This is a situation where the use of the product will not cause adverse health consequences. | |
Contact:
Congressional and Public Affairs
Veronika Medina
(202) 720-9113
Press@fsis.usda.gov
Source; USDA