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05-08-2013, 10:40 AM #1
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- Aug 2012
- Merced, CA 95348-1422
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Tibor's Gourmet Recalls Smoked, Ready to Eat, Pork Sausage Products
California Firm Recalls Ready-To-Eat Smoked Pork Sausage Products Produced Without the Benefit of Inspection
Recall Release CLASS I RECALL
HEALTH RISK: HIGH
Congressional and Public Affairs
WASHINGTON, May 7, 2013 – Tibor’s Gourmet, a Palmdale, Calif., establishment, is recalling approximately 200 pounds of ready-to-eat smoked pork sausage products because they were produced without the benefit of federal inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The following Tibor’s Gourmet products are subject to recall: [Labels (PDF Only]
“Ready To Eat” Gourmet Hungarian Brand Mild Smoked Sausage
"Ready To Eat” Gourmet Hungarian Brand Spicy Smoked Sausage
Each package bears the establishment number "EST. 44866" inside the USDA mark of inspection. The products were produced between Feb. 25, 2013, and May 2, 2013, and shipped to a retail chain in Los Angeles and Orange counties.
The problem was discovered by an FSIS investigation, during which the product was found in a retail location. The company was in the process of obtaining federal inspection, but had not received a Grant of Inspection.
FSIS has received no reports of illness due to consumption of these products. Anyone concerned about an illness should contact a health care provider.
When available, the retail distribution list(s) will be posted on the FSIS website
Consumers and members of the media who have questions about the recall can contact the company’s owner, Tibor Robert Petho, at (661) 339-3210.
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 4 p.m. ET Monday through Friday. Recorded food safety messages are available 24 hours a day.
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.