It was nearly 10 million pounds.
BrucePac, an Oklahoma-based meat processor, has issued a recall of nearly 10 million pounds of ready-to-eat meat and poultry products due to possible contamination with the Listeria bacterium. The U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS) announced that the affected products were produced between mid-June and October 8 of this year and subsequently distributed to various establishments and distributors nationwide, including restaurants and institutions.
The FSIS is particularly concerned that some of the recalled items may still be available for use in food service establishments. All recalled products are marked with establishment numbers 51205 or P-51205, located either inside or beneath the USDA mark of inspection on the packaging. The agency is in the process of compiling detailed labeling information and a complete list of the products involved in the recall, which will be released once available.
The contamination was discovered through routine testing of ready-to-eat poultry products by FSIS, which confirmed the presence of Listeria monocytogenes. Further investigation linked the positive test results to the RTE chicken produced by BrucePac. Fortunately, no illnesses have been reported thus far in connection with the consumption of the recalled products.
This recall comes on the heels of a significant recall earlier this year involving Boar’s Head deli meats, particularly liverwurst, which was also found to be contaminated with listeria. By late September, this previous incident had been associated with 10 deaths and 59 hospitalizations across the country.
Listeria monocytogenes can lead to listeriosis, a severe foodborne illness that is particularly dangerous for vulnerable populations, including pregnant women, older adults, and individuals with weakened immune systems. Symptoms may include fever, muscle aches, and fatigue, but can escalate to more serious complications like headaches and confusion. The Centers for Disease Control and Prevention (CDC) recommends that at-risk individuals avoid deli meats unless they are thoroughly heated to an internal temperature of 165°F or steaming hot.
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