Six tons of egg rolls recalled; spice recall expanded – Salmonella
Six tons of egg rolls recalled; spice recall expanded – Salmonella
HAYWARD
April 4, 2009 6:27pm
• Possible contaminated pepper used in egg rolls
• Still more spices recalled
More than six tons of egg rolls stuffed with chicken are being recalled by EDS Wrap and Roll Foods LLC of Hayward. The egg rolls were sold to restaurants throughout California, the government says.
Meanwhile, the company at the center of a recall of the pepper used in the egg rolls has expanded its recall of still more spices.
The egg rolls contain black pepper spice products that may be linked to a multi-state outbreak of salmonellosis, the U.S. Department of Agriculture’s Food Safety and Inspection Service says Saturday.
The following products are subject to recall:
• 9.38 lb. packages of EDS Wrap and Roll Foods LLC “Chicken Egg Roll” which contains 100 pieces of 1.5 ounce chicken egg rolls
• 18.75 lb. packages of EDS Wrap and Roll Foods LLC “Chicken Egg Roll” which contains 100 pieces of 3.0 ounce chicken egg rolls
The frozen chicken egg rolls were produced between July 28, 2008 and March 27, 2009 and bear case codes “80210 through 80365″ or “90001 through 90089.”
The packages bear the establishment number “P-20350″ within the USDA Mark of Inspection printed on the side of the packages.
FSIS says it learned of the problem from the California Department of Public Health as a result of an ongoing investigation into the dry spice recall announced by FDA. FSIS has received no reports of illnesses associated with the consumption of these frozen chicken egg rolls.
The chicken egg roll products were distributed to restaurants and institutions in California.
Union International Food Co. of Union City is recalling 15-pound and smaller size packages of its Lian How brand dry spices, 30-pound boxes and smaller size packages of Lian How crushed chili, Uncle Chen brand black pepper (whole and ground) in 5-oz. retail containers, Uncle Chen white pepper (whole and ground) in 5-oz. retail containers and 5 pound plastic bags and the Uncle Chen brand Wasabi powder in 2.2 pound foil bags, because it has the potential to be contaminated with Salmonella, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.
But there’s more. Also recalled by Union as of Saturday evening are the following:
• Cumin powder
• Cloves
• Crushed chili powder
• Dried cloves powder
• Orange peel powder
• Coriander powder
• Black sesame seed
• Coriander
• Peppercorn powder
• Fennel seed
• White sesame seed
• Fennel seed powder
• Tumeric
• Cinnamon powder
• Ginger powder
• Garlic salt
• Meat tenderizer
• Black pepper salt
• Bay leaves
• Five Spicys powder
• Nutmeg
• Star anise powder
Officials are investigating a multi-state Salmonella outbreak isolated Salmonella from an open container of Lian How White Pepper, which was found at a restaurant where some outbreak victims ate.
The Uncle Chen and Lian How brand spices are distributed in the states of California, Oregon and Washington to wholesalers, distributors, restaurant suppliers and restaurants.
The Lian How brand products are packaged in 10 or 15lbs. boxes with plastic liners, 5-pound plastic jars or 5-pound plastic bags.
The Lian How crushed chili is sold in 30-pound boxes, 8-pound boxes and 3-pound plastic jars.
The Lian How brand products are not generally sold directly to the retail consumer.
The Uncle Chen brand white & black pepper products (whole or ground) are sold at retail in 5oz. containers.
The Uncle Chen brand white pepper (whole or ground) is sold in 5-pound plastic bags.
The Uncle Chen brand Wasabi powder is sold in 2.2 pound foil bags.
Union International Foods Company says it has ceased the production and distribution of these products as the FDA, the California Department of Public Health and company continue the investigation as to nature and full extent of the potential contamination.
Melamine may be in cocoa products, Topaz Brand Wafer Rolls (May be in Big Lots)
Filed under: BPA,Bishenol A, Banned Foods, China Product Safety, Dangerous Foods, Food Dyes, Melamine, Red Dye 1, U.S.A and Melamine Scare, What it is?, holiday food safety
Recalls: cocoa products, Topaz brand Wafer Rolls
The following recalls have been announced:
_Dorsey Marketing Inc. is recalling G&J Gourmet Market cocoa products because they might contain melamine, a chemical used in plastics and not approved to be directly added to food in the U.S. No illnesses have been reported, according to the company, based in Saint-Laurent, Quebec. The recalled products include G&J Hot Cocoa Stuffer, item 120144; G&J His and Hers Hot Cocoa Set, item 120129; G&J Cocoa item, item 120126, sold in French Vanilla Cocoa and Double Chocolate Cocoa flavors. The recalled products were imported into the United States by the company. They were distributed nationwide to Big Lots during the weeks of Sept. 22 and Sept. 29 this year and to Shopko during the week of Oct. 6. For more information, consumers can e-mail the company: recall(at)dmi-global.com.
_National Brands Inc. is recalling all its 4.76-ounce and 12.3-ounce cans of Topaz brand Wafer Rolls because the products might be contaminated with melamine. No illnesses have been reported, according to the Spring Valley, N.Y., company. The recalled products were sold in four flavors and they were distributed nationwide through retail stores. For more information, consumers can call 866-238-5201.
Food Safety for the Holidays- Basic Food Safety 101
Food Prep Safety During the Holidays
Preventing foodborne illness is easy as…
1. Clean Wash hands and surfaces often.
2. Separate Don’t cross-contaminate.
3. Cook Cook to proper temperatures.
4. Chill Refrigerate promptly.
* No matter how tempting, don't taste raw cookie dough or cake batter if it contains raw eggs. Harmful bacteria can be lurking in the raw eggs... so wait until the goodies are cooked. The 2-Hour Rule Bring Out the Hibachi! * Grill hot dogs until they're steaming hot and hamburgers until they reach 160° F (71 ° C). Sassy Soups & Cider * Serve up hot soup, chili, or crab dip, but keep it all piping hot by placing these foods in insulated thermal containers. Keep the container closed until serving time. The Must-Chill Menu * If shrimp cocktail and cold dips are on the menu, serve them chilled on a bed of ice. The best thing about the holidays are the leftovers! * Reheat leftovers to 165° F (74° C). Use a food thermometer to check. Happy Thanksgiving! * Cook the turkey to 180° F (82° C). Insert the food thermometer into the thickest part of the thigh muscle without touching the bone to get an accurate reading.
* Before going "bobbing for apples," an all-time favorite Halloween game, reduce the number of bacteria that might be present on apples and other raw fruits and vegetables by thoroughly rinsing them under running water. As an added precaution, use a produce brush to remove surface dirt.
* "Scare" bacteria away by keeping all perishable foods chilled until serving time. These include: finger sandwiches, cheese platters, fruit or tossed salads, cold pasta dishes with meat, poultry, or seafood, and cream pies or cakes with whipped-cream and cream-cheese frostings. Cold temperatures keep most harmful bacteria from multiplying.
Remember the 2-Hour Rule: Discard any perishables (foods that can spoil or become contaminated by bacteria if unrefrigerated) left out at room temperature for longer than two hours. When temperatures are above 90° F (32° C), discard food after one hour.
Note: See the Food Tampering fact sheet for how to detect and report product tampering.
Time for Tailgating
Keep food safe at a tailgating party by keeping hot foods hot and cold foods cold. Here's how...
* Use a food thermometer to check the temperature. Heating foods to the right temperature for the proper amount of time kills harmful bacteria.
* Toast your team's victory with hot apple cider, but make sure the cider is pasteurized or otherwise treated to kill harmful bacteria. Unpasteurized cider may contain harmful bacteria. Be sure to read the label!
* Pack perishables, like cold fried chicken, directly from the refrigerator into the cooler - and include a cold pack. Keep all perishables chilled until serving time.
Here's how to handle them safely...
* Bring leftover sauces, soups, and gravies to a boil before serving.
* Refrigerate or freeze leftovers within two hours of eating. Remember the 2-Hour Rule: Don't leave food out at room temperature for more than two hours. On a hot day (90° F or higher), reduce this time to one hour.
Here's how to make your holiday feast safe...
* For even heating, cook stuffing separately to 165° F (74° C). Use a food thermometer to check.
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