IKEA: all sourcing of eggs, chicken, pork, beef, dairy, and salmon will be compliant with The IKEA Food Better Programs by 2025

CONSHOHOCKEN, PA, 2018-Jan-10 — /EPR Retail News/ — The IKEA Food Better Programs frame IKEA Food’s global vision for sustainable agriculture. They consist of a set of sourcing criteria for all the major species in our supply chain with a focus on farmed animal welfare, antibiotics use and our environmental footprint at the farm level. They also consist of clear regional roadmaps for implementation. Our ambition is that all sourcing of eggs, chicken, pork, beef, dairy, and salmon will be compliant with the Better Programs by 2025.

As a first step, we are focusing on Better Chicken (see below), which identifies our minimum sourcing criteria for all broiler chicken products in our supply chain, globally. All chicken products sourced for IKEA Food will be consistent with all criteria of the IKEA Food Better Chicken Program by 2025. The regional roadmap for chicken contains key milestones in 2020 and 2025. Better Chicken will be made public in January 2018 and we will begin piloting the criteria with our suppliers to work through practical considerations. In addition to farm level criteria, we also include a provision around transport and slaughter which we will implement via the IKEA Transport & Slaughter Guidelines. Progress will be reported annually in the IKEA Health & Sustainability Report.

Better Chicken Requirements

Stocking density
Maximum stocking density of 30 kg/m2 in order to allow chickens to have enough space.

Improved illumination and normal day/night light pattern
Increased illumination & preference for natural light. The right lighting regime to have a more normal day/night light pattern over a 24 hour period. Minimum of 8 hours continuous daylight and 6 hours continuous darkness. The criteria is 50 lux in Europe, we will pilot 50 lux in North America and require 20 lux in Asia Pacific.

Flock health plan
A written plan developed in conjunction with a veterinarian to ensure long-term health and welfare of the flock. This plan should include the collection of welfare outcomes which are essential as they are used to objectively assess the effect of our new sourcing criteria on the welfare of individual chickens. For example: lameness (difficulty walking), hock burns, and activity levels etc.

Antibiotics
In line with the IKEA Food guidelines for the use of antibiotics, there will be no routine use of antibiotics by 2020 and a plan to phase out highest priority antibiotics that are critically important to human health by 2025.

Environmental enrichment
To enhance the physical and social environment animals are kept in, environmental enrichment should at a minimum include perches or platforms and pecking objects. Enrichment for broiler chickens have the potential to improve health and provide opportunities for chickens to express their important natural behaviors. Examples include: straw bales, platforms, perches, and pecking objects like brassicas or hanging wooden blocks.

Environmental conditions
Improved environmental conditions including dry and friable litter, improved air quality, and a focus on thermal comfort.

Manure Management plan
A written plan for the storage, handling, and use of livestock manure with a focus on protection of soil health and water-courses.

Non-deforestation feed
Feed that does not contribute to deforestation includes palm oil and soy, this may be achieved through verification at the farm-level or through other measures taken at the corporate level.

Natural light
Includes windows, light tubes, or open-sided sheds.

Breeds with measurably improved health and behaviour outcomes
Genetic selection for fast growth and high breast yield has resulted in an imbalance between production needs and the welfare of the animal. We aim to use breeds that are healthier, and are able to effectively express important natural behaviour while still providing good production value.

Slaughter & Transport 
Slaughter and transport criteria will be implemented through the IKEA Transport & Slaughter guidelines, including criteria for controlled atmospheric stunning to minimize stress.

Contact:
Latisha Bracy
(610) 834-0180, x5615

Source: IKEA

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Retailers and distributors recognized by the Certified Angus Beef® brand for their leadership

NASHVILLE, Tenn., 2017-Oct-05 — /EPR Retail News/ — As consumer demand for great-tasting beef continues to grow, retailers play an important role in satisfying their needs. Retailers and distributors were recognized by the Certified Angus Beef ® brand for their leadership in product quality, marketing and sales at the group’s annual conference in Nashville on Sept. 27-29. Brand partners, including meat processors, distributors, chefs, retailers and cattle ranchers, gained strategies to nurture their focus on delivering premium beef to consumers.

“Quality and integrity unite their focus on delivering the finest beef,” says John Stika, the beef brand’s president. “They are stars in their markets for bringing the Certified Angus Beef ®brand’s ranching heritage and focus on quality and integrity to their customers, and ultimately, consumers.”

  • DeMoulas Market Basket, Tewksbury, Mass., earned the Retailer of the Year The retailer offered bold product features, generous point-of-sale displays and team training to provide customer assistance at the meat case. Through the retailer’s all-around focus on quality and value, DeMoulas also received the Top Retail Sales Volume Increase award.

 

 

  • K-Va-T Food Stores, Abingdon, Va., was named Retail Large Chain Marketer of the Year. Food City chefs share beef recipes on television shows to bring fresh ideas to customers. Promotions, like Fresh Fridays, encourage trust in Food City’s dedication to quality and service.

 

 

  • Cermak Fresh Market, Chicago, Ill., received the Retail Small Chain Marketer of the Year Cermak excels at serving customers with fun promotions and attention to detail. Training at the Certified Angus Beef ® Culinary Center energized the team for a meat manager contest that helped Cermak also receive Top Average Volume Retail Store with more than 10 stores.

 

  • Longo’s, Vaughan, Ontario, was recognized as the International Retail Marketer of the Year. Beef 101 training for Longo’s meat managers supported a successful summer promotion. Cooking classes and ads in the retailer’s Experience magazine also offered beef meal solutions to customers.

 

  • Caraluzzi’s, in Bethel, Conn., is the Independent Retail Marketer of the Year. Caraluzzi’s has grown over the past two decades with the Certified Angus Beef ® brand in three stores. They offer the brand’s Prime, Natural and deli meat items for the ultimate selection of superior quality.

 

 

  • Angus Best, Hermosilla, Sonora, Mexico, was presented the International Retail Independent Marketer of the Year Angus Best dedicates its entire meat case to the brand, displays signage storewide and posts billboards. The retailer’s grab-and-go meat case offers beef cuts for easy dinners.

 

  • ShopRite, Edison, N.J., earned the Retail Value-added Products Marketer of the Year ShopRite offers a wide selection of premium beef items in the deli case and has ready-to-prepare meals. Frequent product features, social media posts and videos give customers more dinner ideas.

 

 

  • Gelson’s, Encino, Calif., received Retail Brand Extension Marketer of the Year Gelson’s excels at marketing the Certified Angus Beef ® brand and the brand’s Prime products. Seasonal promotions, product sampling and social media interaction explain product quality to shoppers.

 

 

  • Quality Food Centers, Bellevue, Wash., is the Retail Social Media Marketer of the Year. QFC used online contests, coupons, the brand’s Roast Perfect app and meat staff selfies to connect with customers. Food blogger events shared holiday roasting ideas to coincide with roast promotions.

 

  • Weis Markets, Sunbury, Pa., was named the Retail Rising Star. Weis Markets focused on the brand in its Fresh magazine and offered six items in the circular every week. Through social media posts and training, the team shared its pride in its beef offerings.

 

 

  • Associated Retail Operations, in Salt Lake City, was recognized as the Retail Rookie of the Year. Associated Retail powered up promotions to launch the brand in stores. Weekly features and in-store videos led customers to the meat case, where staff were trained in beef knowledge to assist them.

 

 

  • Meijer, based in Grand Rapids, Mich., earned Top Volume Large Chain Retailer. Meijer excelled at marketing the brand in stores, at community events and through a comprehensive digital campaign. Success is guided by ongoing training of their meat managers and specialists. 

 

 

  • H-E-B Mexico, Escobedo, Nuevo Leon, is the Top Volume Small Chain Retailer. H-E-B secured growing sales through extensive promotions online, on billboards, in television appearances, with in-store product sampling, in local lifestyle magazines and every week in its own publication.

 

 

Additional companies recognized for their success and dedication to offering Certified Angus Beef ® brand products were:

About the Certified Angus Beef ® brand
Founded in 1978, the Certified Angus Beef ® brand is the original, and the best, brand of Angus beef, which got its start when a group of family ranchers set out to create a brand of beef that delivers superior taste and tenderness. Today, the Certified Angus Beef ® brand remains true to its roots, providing consumers with superior beef through a gate-to-plate network of family ranchers, chefs and retailers worldwide. Renowned for its exceptional quality, each cut meets 10 exacting standards to make it more selective than USDA Choice and Prime. For more information, visit CertifiedAngusBeef.com, or look for the brand on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

Editor: Click on links for downloadable, print-quality photos and videos.
More award information available at: http://www.certifiedangusbeef.com/press

Contact:

Crystal Meier
Certified Angus Beef LLC
330-345-0427
cmeier@certifiedangusbeef.com

SOURCE: EPR Network

Tops Friendly Markets partners with Moyer Beef to offer fresh, delicious, and wholesome premium beef

WILLIAMSVILLE, N.Y., 2017-Jul-24 — /EPR Retail News/ — When you want to serve your family the very best, it’s only natural that you turn to your local Tops Friendly Markets. Thanks to a new partnership with Moyer Beef, fresh, delicious, and wholesome premium beef is now closer than you think. At Moyer Beef cattle is sourced from farms in NY, OH, and PA, allowing TOPS to provide its customers with fresh, local beef from small family farms.

“We know our customers are savvy shoppers, conscious about the products they purchase and where they are from. That’s why we are proud to partner with Moyer Beef as they take pride in doing business with small family farmers who share the same values we do,” said Jim Lane, director of meat/seafood for Tops Friendly Markets.

TOPS customers can select from a wide variety of the highest quality USDA Choice Moyer steaks from local, family farms including: • Porterhouse & T-bone Steaks • Boneless & Bone-In New York Strip Steaks • Boneless & Bone-In Ribeye Steaks • Boneless Top Sirloin Steaks • Top Round London Broil/Steaks To learn more about Moyer Beef at TOPS visit www.TopsMarkets.com/MoyerBeef.

Tops Markets, LLC, is headquartered in Williamsville, NY and operates 173 full-service supermarkets with five additional by franchisees under the Tops banner. Tops employs over 15,000 associates and is a leading full-service grocery retailer in New York, northern Pennsylvania, western Vermont, and north central Massachusetts. For more information about Tops Markets, visit the company’s website at www.topsmarkets.com.

CONTACT: 

Kathy Romanowski
716-635-5577

Source: Tops Friendly Markets.

Whiskey Hill Smokehouse LLC. recalls beef, venison and ostrich jerky products due to undeclared allergens

WASHINGTON, 2017-Mar-24 — /EPR Retail News/ — Whiskey Hill Smokehouse LLC., a Hubbard, Ore. establishment, is recalling approximately 22,466 pounds of beef, venison and ostrich jerky products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today (Mar 22, 2017). The products contain soy, a known allergen, which is not declared on the product label.

The heat-treated, shelf stable beef, venison and ostrich jerky items were produced and packaged on various dates from March 3, 2016 through March 10, 2017. The following products are subject to recall: 

  • 3.2-oz plastic packages containing “Bakke Brothers Brand HONEY GLAZED BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 069161 and best by date 3/11/17
    • 127161 and best by date 5/10/17
    • 194161 and best by date 7/14/17
    • 228161 and best by date 8/17/17
    • 264161 and best by date 9/22/17
    • 293161 and best by date 10/21/17
    • 341161 and best by date10/21/17
    • 362161 and best by date 12/29/17
  • 3.2-oz plastic packages containing “Bakke Brothers Brand CHILI ‘LICIOUS BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 104163 and best by date 4/15/17
    • 010171 and best by date 1/12/18
  • 3.2-oz and 7-oz plastic packages containing “Bakke Brothers Brand SCORPION PEPPERED BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 068163 and best by date 3/10/17
    • 076161 and best by date 3/18/17
    • 106162 and best by date 4/19/17
    • 172161 and best by date 6/22/17
    • 207161 and best by date 7/27/17
    • 221161 and best by date 8/10/17
    • 271164 and best by date 9/29/17
    • 309162 and best by date 11/8/17
    • 348163 and best by date 12/15/17
    • 038172 and best by date 2/9/18
    • 048171 and best by date 2/22/18
  • 3.2-oz and 7-oz plastic packages containing “Bakke Brothers Brand CAROLINA REAPER PEPPERED BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 068164 and best by date 3/10/17
    • 076162 and best by date 3/18/17
    • 106163 and best by date 4/19/17
    • 131161 and best by date 5/12/17
    • 172162 and best by date 6/22/17
    • 197162 and best by date 7/20/17
    • 207162 and best by date 7/1/17
    • 244161 and best by date 9/2/17
    • 258161 and best by date 9/10/17
    • 265162 and best by date 9/23/17
    • 289162 and best by date 10/18/17
    • 309163 and best by date 11/8/17
    • 335162  and best by date 12/2/17
    • 010172 and best by date 1/12/18
    • 037172 and best by date 2/8/18
    • 048172 and best by date 2/22/18
  • 3.5-oz plastic packages containing “PAINTED HILLS GRASS-FED BEEF JERKY Sweet Honeycomb” with “Lot Number” and “Best by” dates of:
    • 349161 and best by date 2/16/18
    • 305161 and best by date 11/3/17
  • 3.2-oz plastic packages containing “Mt. Shadow Foods, LLC Peppered Beef Jerky” with “Lot Number” and “Best by” dates of:
    • 046171 and best by date 2/17/18
  • 3.2-oz plastic packages containing “Mt. Shadow Foods, LLC Honey Jalapeño Beef Jerky” with “Lot Number” and “Best by” dates of:
    • 046172 and best by date 2/17/18
  • 3.0-oz plastic packages containing “WHISKEY HILL SMOKEHOUSE TROPHY SERIES OSTRICH JERKY” with “Lot Number” and “Best by” dates of:
    • 271161 and best by date 9/29/17
  • 3.0-oz plastic packages containing “MAUINUI VENISON GOURMET JERKY” with “Lot Number” and “Best by” dates of:
    • 084161 and best by date 3/28/17
    • 204161 and best by date 7/26/17
    • 267161 and best by date 9/28/17
    • 282161 and best by date 10/12/17
    • 344161 and best by date 12/13/17
    • 009171 and best by date 1/11/18
  • 8-oz and 4-oz plastic packages containing “The Jerky Hut PEPPERED GOLDEN NUGGETS BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 088162 and best by date 3/30/17
    • 133161 and best by date 5/16/17
    • 181161 and best by date 7/1/17
    • 229161 and best by date 8/18/17
    • 320162 and best by date 11/17/17
    • 342161 and best by date 12/8/17
    • 004171 and best by date 1/6/18
    • 067172 and best by date 3/10/18
  • 4-oz and 8-oz plastic packages containing “HOT The Jerky Hut GOLDEN NUGGETS Sweet & Tender BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 062161 and best by date 3/4/17
    • 078162 and best by date 3/22/17
    • 096161 and best by date 4/7/17
    • 111162 and best by date 4/22/17
    • 133162 and best by date 5/16/17
    • 153162 and best by date 6/3/17
    • 211162 and best by date 8/2/17
    • 229162 and best by date 8/18/17
    • 253162 and best by date 9/13/17
    • 263162 and best by date 9/21/17
    • 289164 and best by date 10/18/17
    • 313161 and best by date 11/10/17
    • 333162 and best by date 11/30/17
    • 347161 and best by date 12/14/17
    • 004171 and best by date 1/6/18
    • 033171 and best by date 2/7/18
    • 040171 and best by date 2/13/18
    • 058172 and best by date 3/1/18
  • 3.2-oz plastic packages containing “Bakke Brothers Brand HONEY JALAPEÑO BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 104162 and best by date 4/15/17
    • 144163 and best by date 5/25/17
    • 159163 and best by date 6/9/17
    • 176162 and best by date 8/5/17
    • 216163 and best by date 6/9/17
    • 228163 and best by date 8/17/17
    • 264162 and best by date 9/22/17
    • 293162 and best by date 10/21/17
    • 319161 and best by date 11/6/17
    • 362163 and best by date 12/29/17
    • 024172 and best by date 1/26/18
  • 3.2-oz plastic packages containing “Bakke Brothers Brand PEPPERED BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 104161 and best by date 4/15/17
    • 159161 and best by date 6/9/17
    • 194162 and best by date 7/14/17
    • 216172 and best by date 8/5/17
    • 271162 and best by date 9/29/17
    • 341162 and best by date 12/8/17
    • 362162 and best by date 12/29/17
  • 3.2-oz plastic packages containing “Bakke Brothers Brand GHOST PEPPERED BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 106161 and best by date 4/19/17
    • 197161 and best by date 7/20/17
    • 235162 and best by date 8/24/17
    • 271163 and best by date 9/29/17
    • 348162 and best by date 12/15/17
    • 038171 and best by date 2/9/18
  • 3.2-oz plastic packages containing “Bakke Brothers Brand GARLIC LOVERS BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 095163 and best by date 4/6/17
    • 141163 and best by date 5/25/17
    • 176161 and best by date 6/28/17
    • 202161 and best by date 7/20/17
    • 223163 and best by date 8/12/17
    • 236162 and best by date 8/25/17
    • 319161 and best by date 11/16/17
    • 365161 and best by date 1/4/18
    • 052171 and best by date 2/23/18
  • 4-oz and 8-oz plastic packages containing “The Jerky Hut SWEET WITH HABANERO BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 078163 and best by date 3/22/17
    • 124162 and best by date 5/5/17
    • 181162 and best by date 7/1/17
    • 229163 and best by date 8/18/17
    • 294163 and best by date 10/22/17
    • 320163 and best by date 11/17/17
    • 004173 and best by date 1/6/18
  • 4-oz and 8-oz plastic packages containing “The Jerky Hut GOLDEN NUGGETS Sweet & Tender BEEF JERKY” with “Lot Number” and “Best by” dates of:
    • 062161 and best by date 3/4/17
    • 078161 and best by date 3/22/17
    • 088161 and best by date 3/30/17
    • 111161 and best by date 4/22/17
    • 124161 and best by date 5/5/17
    • 153161 and best by date 6/3/17
    • 169161 and best by date 6/21/17
    • 211161 and best by date 8/2/17
    • 217161 and best by date 8/8/17
    • 253161 and best by date 9/13/17
    • 263161 and best by date 9/21/17
    • 273161 and best by date 10/3/17
    • 295161 and best by date 10/26/17
    • 320161 and best by date 11/17/17
    • 333161 and best by date 11/30/17
    • 343161 and best by date 12/12/17
    • 363161 and best by date 12/30/17
    • 034171 and best by date 2/7/18
    • 039171 and best by date 2/13/18
    • 058171 and best by date 3/1/18
    • 067171 and best by date 3/10/18

The products subject to recall bear establishment number “EST. 4993 or P-4993” inside the USDA mark of inspection. These items were shipped nationwide including distribution through wholesale and internet/catalog sales.

The problem was discovered by FSIS inspection personnel conducting label review verification activities on March 17, 2017.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

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.

Members of the media and consumers with questions about the recall can contact Jerry Bowman, owner, at (503) 981-2915.

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 10 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.

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
Maria Machuca
(202) 720-9113
Press@fsis.usda.gov

Source: USDA

Adams Farm Slaughterhouse recalls beef, veal, and Bison products due to possible contamination with E. coli O157:H7

WASHINGTON, 2016-Sep-26 — /EPR Retail News/ — Adams Farm Slaughterhouse, LLC, an Athol, Mass., establishment, is recalling beef, veal, and Bison products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today (September 24, 2016 ).

The raw intact and non-intact beef products originated from animals slaughtered on July 15, 25, and 27, 2016 and August 3, 8, 10, 11, 17, 24 and 26, 2016, and further processed and packed on various dates between July 21, and September 22, 2016.

  • The products subject to recall bear establishment number EST. 5497 inside the USDA mark of inspection and have lot numbers:
    120361, 121061, 121761, 121861, 122161, 122261, 122361, 122461, 122861, 123061, 123161, 123261, 123561, 123661, 123861, 124561, 125261, 125861, 125961, 124261, 120461, 120961, 121161, 121661, 124461, 125061, 126661.
  • The products subject to this recall include:
    WHOLE BEEF CARCASSES, BEEF CUTS, BEEF TRIM, BEEF FOR STEWING, BEEF FLAT IRON, CHUCK ROAST BONE/IN, CHUCK ROAST BONELESS, ROLLED CHUCK ROAST, STANDING RIB ROAST, ROLLED RIB ROAST, RIB EYE STEAK WITH/BONE, RIB EYE STEAK BONELESS, BONELESS RIB EYE STEAK, DELMONICO STEAK, SIRLOIN STEAK, NY STRIP STEAK, SIRLOIN STRIP STEAK, T-BONE STEAK, PORTERHOUSE STEAK, TENDERLOIN STEAK, BONELESS NY SIRLOIN STEAK, SIRLOIN STEAK, NY SIRLOIN STEAK BONE/IN, EYE ROUND ROAST, TOP ROUND STEAK, TOP ROUND ROAST, BEEF KABOBS MADE FROM TOP ROUND, SHOULDER ROAST, LONDON BROIL STEAK CUT FROM THE SHOULDER, BOTTOM ROUND ROAST, FACE RUMP ROAST, TRI TIP ROAST, LONDON BROIL STEAK MADE FROM ROUND, SKIRT STEAK, FLANK STEAK, GROUND BEEF, GROUND BEEF PATTIES, BEEF LOIN NY SHELL STEAK, BEEF CLUB STEAK, BEEF HEART, BEEF LIVER, BEEF OXTAIL, WHOLE LIVER, BEEF BRISKET, WHOLE TENDERLOIN, FACE RUMP, BOTTOM ROUND FLAT, WHOLE CHUCK BONE/IN, WHOLE CHUCK BONELESS, WHOLE RIB EYE, WHOLE SIRLOIN STRIP, TOP BUTT, WHOLE TOP ROUND, AND BEEF SOUP BONES (SHANKS).
  • VEAL WHOLE CARCASS, VEAL CUTS, VEAL TRIM, OSSO BUCO, VEAL STEW MEAT, GROUND VEAL, VEAL SHOULDER, VEAL RIB CHOPS, VEAL LOIN CHOPS, VEAL STEAKS, VEAL ROUND STEAK, VEAL CUTLETS, VEAL TENDERLOIN, VEAL ROAST.
  • The recalled product includes product from Bison slaughtered on August 17:
    BISON CUTS, BISON TRIM, BISON FOR STEWING, BISON FLAT IRON, CHUCK ROAST BONE/IN, CHUCK ROAST BONELESS, ROLLED CHUCK ROAST, STANDING RIB ROAST, ROLLED RIB ROAST, RIB EYE STEAK WITH/BONE, RIB EYE STEAK BONELESS, BONELESS RIB EYE STEAK, DELMONICO STEAK, SIRLOIN STEAK, NY STRIP STEAK, SIRLOIN STRIP STEAK, T-BONE STEAK, PORTERHOUSE STEAK, TENDERLOIN STEAK, BONELESS NY SIRLOIN STEAK, SIRLOIN STEAK, NY SIRLOIN STEAK BONE/IN, EYE ROUND ROAST, TOP ROUND STEAK, TOP ROUND ROAST, BISON KABOBS MADE FROM TOP ROUND, SHOULDER ROAST, LONDON BROIL STEAK CUT FROM THE SHOULDER, BOTTOM ROUND ROAST, FACE RUMP ROAST, TRI TIP ROAST, LONDON BROIL STEAK MADE FROM ROUND, SKIRT STEAK, FLANK STEAK, GROUND BISON, GROUND BISON PATTIES, BISON LOIN NY SHELL STEAK, BISON CLUB STEAK, BISON HEART, BISON LIVER, BISON OXTAIL, WHOLE LIVER, BISON BRISKET, WHOLE TENDERLOIN, FACE RUMP, BOTTOM ROUND FLAT, WHOLE CHUCK BONE/IN, WHOLE CHUCK BONELESS, WHOLE RIB EYE, WHOLE SIRLOIN STRIP, TOP BUTT, WHOLE TOP ROUND, AND BISON SOUP BONES (SHANKS).

These items were shipped to farmer’s markets, retail locations, and restaurants in Massachusetts, Connecticut, and eastern New York. The products may have been shipped to neighboring states in the immediate area.

FSIS was notified of an investigation of E. coli O157:H7 illnesses on September 16, 2016. Working in conjunction with the Connecticut Department of Public Health, the Massachusetts Department of Public Health, and the Centers for Disease Control and Prevention, FSIS determined that there is a link between beef from Adams Farm Slaughterhouse and this illness cluster. Based on the epidemiological investigation, 7 case-patients have been identified in Connecticut, Massachusetts, Pennsylvania, and West Virginia with illness onset dates ranging from June 27, 2016 to September 4, 2016. Traceback information was available for 5 case-patients and indicated that all 5 case-patients consumed beef products supplied by Adams Farms Slaughterhouse. FSIS continues to work with public health partners on this investigation and will provide updated information as it becomes available.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

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.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume beef and ground meat that has been cooked to a temperature of 145° F for beef (with a three minute rest time) and 160° F for ground meat. The only way to confirm that your meat products have been cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.

Media and consumers with questions regarding the recall can contact Ed Maltby, General Manager of Adams Farm Slaughterhouse at (978) 249-9441 x 105.

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 10 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
  • Beef, pork, lamb chops/steaks/roasts: 145°F with a three minute rest time
  • Ground meat: 160°F
  • Poultry: 165°F
  • Hot dogs: 160°F or steaming hot

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
Jeremy J.Emmert
(202) 720-9113
Press@fsis.usda.gov

Source: USDA

USDA FSIS: Gallo Meats LLC. recalls sausage, beef and lamb products produced without benefit of federal inspection

WASHINGTON, 2016-Sep-20 — /EPR Retail News/ — Gallo Meats LLC., a Colville, Wash., establishment, is recalling approximately 82 pounds of various sausage, beef and lamb products that were produced without the benefit of federal inspection although a mark of inspection was applied to the products, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today (Sept. 17, 2016).

The Italian sausage, beef and lamb items were produced on various dates between April 20 and July 27, 2016. The following products are subject to recall: [View Labels (PDF Only)]

  • 12-16 oz. cryovac packages of “HOT ITALIAN SAUSAGE” with a pack date of 04-20-16.
  • 12-16 oz. cryovac packages of “GROUND LAMB” with a pack date of 06-07-16.
  • 12-16 oz. cryovac packages of “BEEF FLANK STEAK” with a pack date of 07-22-16 or 07-27-16.

The products subject to recall bear establishment number “EST. 09334” inside the USDA mark of inspection. These items were sold to consumers in Washington state.

The problem was discovered on Sept. 14, 2016 when FSIS inspectors observed product that was marked with the USDA mark of inspection that was not produced during FSIS inspection.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

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.

Consumers and media with questions about the recall can contact Kim Gallo, Vice President, Gallo Meats LLC at (509) 684-3448.

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 10 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.

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
Gabrielle N. Johnston
(202) 720-9113
Press@fsis.usda.gov

Source: USDA