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By Brett Fillon                                  Follow East Palo Alto Today on
November 14, 2017                         Facebook    Twitter         Blog              
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USDA logo
Graphic courtesy of https://www.fsis.usda.gov/

 


WASHINGTON, Nov. 14, 2017 – Sukhi’s Gourmet Indian Foods, a Hayward, Calif. establishment, is recalling approximately 264 pounds of chicken tikka masala products that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The cooked ready-to-eat (RTE) chicken tikka masala items were produced on Nov. 7, 2017. The following products are subject to recall:
      

  • 11-oz. frozen microwaveable sealed containers of “Sukhi’s CHICKEN TIKKA MASALA with NAAN BREAD & BASMATI RICE” with a “USE BY” date of 11/07/2018 and lot number 83790.

  
The products subject to recall bear establishment number “P-44187” on the side of the individual product cartons. These items were shipped to a distributor in California. 
                          
The problem was discovered on Nov. 13, 2017 when the Alameda district office received notification that the firm shipped adulterated product into commerce. Specifically, a sample of the product was collected by FSIS personnel on Nov. 7, 2017 and was confirmed to be positive with Listeria monocytogenes on Nov. 13, 2017. There have been no confirmed reports of adverse reactions due to consumption of these products. 

Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.
 
FSIS and the company are concerned that some product may be frozen and in consumers' freezers.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers with questions regarding the recall can contact Donna Soares, Director of Customer Service, at (510) 336-8372.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

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NOTE: Access news releases and other information at FSIS’ website at http://www.fsis.usda.gov/recalls.
Follow FSIS on Twitter at twitter.com/usdafoodsafety or in Spanish at: twitter.com/usdafoodsafe_es.

USDA RECALL CLASSIFICATIONS
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.