Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Shashunga Clayton
shashunga.clayton@usda.gov 

WASHINGTON, Oct. 12, 2000–Lay Packing Company, Inc., a Knoxville, Tenn., firm, is voluntarily recalling an additional 850,000 pounds of wiener, hot dog, and frank products that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today. Today’s action is an expansion of an Oct. 3 recall of 48,000 pounds of wiener products.

The following brand wiener, hot dog, and frank products in 12- to 24-ounce packages are subject to recall:

• "DINNER DELIGHTS"
• "JUBILEE HOT DOGS "
• "FROSTY MORN"
• Lay’s "WIENERS"
• Lay’s "quik starts"
• Lay’s "Thrift"
• "Madison"
• "WD"
• Lay Packing Company "CIRCLE L"

All products with a "Sell By" code of "Dec 08" or before stamped on the package are being recalled. The product packages also bear the Lay Packing establishment number "EST.967" or "P-967." The establishment number may appear on the side of the package or inside the USDA seal of inspection.

The wiener products were produced on various dates, and distributed to retail stores in Alabama, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, and Virginia.

"Because of the potential for foodborne illness, we urge consumers not to eat the wiener, hot dog, and frank products but return them to the point of purchase," said Thomas J. Billy, FSIS administrator.

The problem was discovered as a result of follow-up sampling at the retail level by the North Carolina Department of Agriculture and Consumer Services’ Food and Drug Protection Division.

Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. 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 weak immune systems--infants, the frail or elderly, and persons with chronic disease, with HIV infection, or taking chemotherapy.

FSIS has received no reports of illness associated with consumption of this product. Anyone concerned about an illness should contact a physician.

Consumers with questions about the recall may contact Ferril Maddox, sales manager, Lay Packing Company, Inc., at (865) 546-2511. Media with questions may contact Joe Lay, president, Lay Packing Company, Inc., at the same number.

Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The hotline can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday, and recorded food safety messages are available 24 hours a day.

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NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov

People at risk for listeriosis and their family members or individuals preparing food for them should:

Reheat until steaming hot the following types of ready-to-eat foods: hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products. Thoroughly reheating food can help kill any bacteria that might be present. If you cannot reheat these foods, do not eat them.

Wash hands with hot, soapy water after handling these types of ready-to-eat foods. (Wash for at least 20 seconds.) Also wash cutting boards, dishes, and utensils. Thorough washing helps eliminate any bacteria that might get on your hands or other surfaces from food before it is reheated.

Do not eat soft cheeses such as feta, Brie, Camembert, blue-veined or Mexican-style cheese. You can eat hard cheeses, processed cheeses, cream cheese, cottage cheese, and yogurt.

Do not drink raw, unpasteurized milk or eat foods made from it, such as unpasteurized cheese.

Observe all expiration dates for perishable items that are precooked or ready-to-eat.

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.