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: Food Safety NewsAutentico Recalls Ready-To-Eat Pork Products
By Dan Flynn and Suzanna Schreck
The problem was discovered through a review of company records by FSIS in-plant inspection personnel. The review uncovered evidence that the establishment's food safety records cannot be relied upon to document compliance with its Listeria prerequisite program.
Therefore, FSIS must consider the products to be adulterated and has acted to remove the products from commerce. There have been no reports of illnesses associated with these products.
The following pork products bear the establishment number "EST 31810" inside the mark of inspection and are subject to recall:
? 10-pound boxes of "Autentico Foods Corp. CHICHARRON BELLIE GRUESO FRIED PORK BELLIES THICK."? 5-ounce bags of "AUTENTICO FOODS Chicharron Delgado FRIED PORK SKINS."? 8-ounce bags of "AUTENTICO FOODS Chicharron Delgado FRIED PORK SKINS."? 7-ounce bags of "AUTENTICO FOODS CHICHARRON CRACKLIN FRIED PORK CRACKLIN."
The fried pork products listed above have production dates of May 8, 2010 through September 29, 2010, appearing as "050810" through "092910" printed on each package. They were distributed to retail establishments in California.
? 7-ounce jars of "AUTENTICO FOODS Cueritos En Vinagre PICKLED PORK SKINS."? 15-ounce jars of "AUTENTICO FOODS Cueritos En Vinagre PICKLED PORK SKINS."? 2-pound jars of "AUTENTICO FOODS Cueritos En Vinagre PICKLED PORK SKINS."? 5-pound jars of "AUTENTICO FOODS Cueritos En Vinagre PICKLED PORK SKINS."? 11-pound jars of "AUTENTICO FOODS Cueritos En Vinagre PICKLED PORK SKINS."? 4-pound jars of "AUTENTICO FOODS Cueritos En Vinagre PICKLED PORK SKINS."? 4-ounce pouches of "AUTENTICO FOODS Cueritos En Vinagre PICKLED PORK SKINS."?
The pickled pork skin products listed above bear lot numbers "09410X" through "23810X," where "X" may be replaced with a numeral 1 through 5, printed on each container. They were distributed to retail establishments in California, Colorado, Florida, Idaho, Nevada, New York, Oklahoma, Texas, and Utah.
Full post as published by Food Safety News on October 29, 2010 (boomark / email).
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