Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Andrea McNally

WASHINGTON, March 19, 2002--Double D Meat Company Inc., a Bogalusa, La., establishment, is voluntarily recalling approximately 14,100 pounds of fresh, ready-to-eat pork sausage that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The products subject to recall are:

• 10 lb. cases of "DD RANCH Hickory Smoked Country Made Sausage," which bear the case code "070," and the establishment code "EST. 13211" located inside the USDA seal of inspection. The product was produced on March 11 and distributed to hotels, restaurants and institutions in Louisiana and Mississippi.

• 1-1.5 lb. packages of "DD RANCH Hickory Smoked Country Made Sausage," which bear the sell-by date "SELL BY MAY 11 02" and the establishment code "EST. 13211" located inside the USDA seal of inspection. The product was produced on March 11 and distributed to retail stores in Louisiana and Mississippi.

"Because of the potential for serious foodborne illness, consumers who have purchased this product are urged not to eat it but to return it to the place of purchase," said Margaret O'K. Glavin, acting FSIS administrator. "Diners also may wish to ask whether their meals contain the recalled product."

The problem was discovered through routine FSIS microbiological sampling.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially for infants, the frail or elderly and persons with chronic disease, with HIV infection, or taking chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.

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

Consumers and media with questions about the recall may contact Mike Stogner, owner, Double D Meat Company Inc., at (985) 735-6581.

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.

#

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

People at risk for salmonellosis 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 meats 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.

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

Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160 ºF, and 180 ºF for poultry.

Refrigerate raw meat and poultry as soon as possible after purchase, and cooked meat and poultry within two hours after cooking.

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.

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.