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Salmonella Forces Recall of Barbecue Pork

By Dan Flynn and Suzanna Schreck

The Murphy House, a North Carolina processing plant for barbecue meats Wednesday issued its third recall for the year.  This time, the problem is Salmonella contamination in 4,920 pounds of ready-to-eat (RTE) pork barbecue products.
Earlier in 2010, on Feb. 5 and April 29, the Louisburg processor recalled products that contained undeclared allergens.  Undeclared soy flour caused the February recall of 2,850 pounds of pork barbecue products. And 414 pounds of Brunswick stew products were recalled in April because they contained cracker meal with undeclared wheat and milk allergens.
No illnesses have yet been associated with any of the Murphy House recalls, including Wednesday's Salmonella-related recall.
Products included in the latest recall include:

• 1 lb. and 5 lb. plastic tubs of "MURPHY HOUSE Unskinned Pork with Barbeque Sauce-TEXTURED VEGETABLE PROTEIN ADDED" written in green lettering on the container's top.

• 1 lb. and 5 lb. plastic tubs of "MURPHY HOUSE PREMIUM PORK BARBEQUE-COOKED, UNSKINNED PORK WITH BARBEQUE SAUCE ADDED " written in red lettering on the container's top.

Microbiological sampling by USDA's Food Safety and Inspection Service (FSIS) discovered the Salmonella contamination at Murphy House.
Each package bears the establishment number "EST. 2135" inside the USDA mark of inspection. Individual packages bear the sell-by date of 11/21/10. 
These products were cooked on Oct. 6 and 7, 2010, packed between Oct. 6 and Oct. 12, 2010, and, then distributed to wholesale and retail establishments throughout North Carolina. 
Because of the high health risk in the First Class recall, FSIS will be posting a list, when available, of North Carolina retail establishments that received the Salmonella-contaminated meat.
FSIS said the recalled products were not distributed to either the National School Lunch Program or the U.S. Department of Defense.
The USDA agency routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants) of the recall and that steps are taken to make certain that the product is no longer available to consumers. 
Josh Whitley, owner and president of Murphy House, is available for consumer questions at 919-496-6054.
Salmonella can cause the foodborne bacteria disease known as salmonellosis.  Infections can be life threatening.  Symptoms include 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. 

Full post as published by Food Safety News on October 21, 2010 (boomark / email).