by

Joseph

The USDA's Food Safety and Inspection Service (FSIS) has announced that The Kansas City Baking Company, an establishment in North Kansas City, Missori is recalling an "undetermined" amount of ready-to-eat meat products that were produced without the benefit of federal inspection. 

The recalled product contains eggs, soy, wheat and milk which were not declared on the product label.

The FSIS has designated this a Class I Recall of High Health Risk.

The following items are subject to recall:

⦁ 11-oz. foil wrapped packages of “BREAKFAST BURRITO SAUSAGE.”
⦁ 11-oz. foil wrapped packages of “BREAKFAST BURRITO BACON.”
⦁ 11-oz. foil wrapped packages of “BREAKFAST BURRITO CHORIZO.”
⦁ Individually wrapped packages of “BACON QUICHE PIE.”
⦁ Individually wrapped packages of “SAUSAGE QUICHE PIE.”
⦁ Individually wrapped packages of “CHORIZO QUICHE PIE.”
⦁ Individually wrapped packages of “SAUSAGE BACON QUICHE PIE.”
⦁ Individually wrapped packages of “HAM QUICHE PIE.”
⦁ Individually wrapped packages of “HAM AND PARMESAN CROISSANT.”

According to the USDA, the ready-to-eat Bacon Breakfast Burritos, Sausage Breakfast Burritos, Chorizo Breakfast Burritos, Bacon Quiche Pie, Sausage Quiche Pie, Chorizo Quiche Pie, Sausage Bacon Quiche Pie, Ham Quiche Pie, and Ham and Parmesan Croissant items were produced on various dates ranging from February 2017 to February 27, 2018. 

The recalled products do not bear a mark of inspection or any dates or codes. The USDA said the items were shipped to cafes in Kansas and Missouri.

The USDA says the problem was discovered on March 1 of this year "when an FSIS Office of Investigations, Enforcement and Audit (OIEA) investigator visited the FDA processor identified as The Kansas City Baking Company and determined the firm was preparing USDA amenable products."

The USDA said there have not been any confirmed reports of adverse reactions due to eating these products; anyone concerned about illness or injury should contact a healthcare provider.

The USDA urges consumers who purchased the items not to eat the products; they are encouraged to discard the items or return them to the place of purchase.

Consumers with questions about the recall can contact Bradley Killen, Owner of The Kansas City Baking Company, at (816) 888-9186.

But even if you should suffer for what is right, you are blessed. "Do not fear what they fear ; do not be frightened." 1 Peter 3:14

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USDA News Press Release

"The Kansas City Baking Company Recalls Ready-To-Eat Meat Products that were Produced without Benefit of Inspection" copyright © 2018 Living Fit, Healthy and Happy_(SM). All Righst Reserved.

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by

Joseph

The USDA's Food Safety and Inspection Service (FSIS) has announced that Olymel S.E.C./ L.P., an establishment in Alberta, Canada is recalling approximately 4,618 pounds of raw intact pork products because the products were imported from Canada and did not present for import re-inspection upon entry into the U.S.

The FSIS has designated this a Class I Recall of High Health Risk.

The products subject to recall are:

• 50-lb. cases containing “OLYMEL FRESH PORK BELLY SKINLESS” with case code of 0627F, a best before date of 02-19-2018 and Canada 270A.
• 26-lb. cases containing “OLYMEL FRESH PORK BACK RIBS” with a case code of 2952F, a best before date of 02-21-2018 and 02-22-2018 and Canada 270A.
• 74-lb. cases containing “OLYMEL FRESH PORK LEG” with a case code of 0112F, a best before date of 02-20-2018 and 02-21-2018 and Canada 270A.
• 61-lb. cases containing “OLYMEL PORK SIRLOIN BONELESS” with a case code of 4328F, a best before date of 02-21-2018 and Canada 270A.
• 61-lb. cases containing “OLYMEL FRESH PORK BELLY SKINLESS” with a case code of 0521F, a best before date of 01-29-2018 and 01-31-2018 and Canada 270A.
• 30-lb. cases containing “WILLAMETTE VALLEY MEAT COMPANY PORK FEET WHOLE” with USDA EST. 21134 and pack date of 1/30/18.

The recalled items were produced on various dates from Jan. 22, 2018 through Feb. 5, 2018 and shipped to retail and restaurant locations in Oregon and Washington and exported to a Department of Defense Commissary in Japan.

The USDA said the problem was discovered on Feb. 5, 2018 by an FSIS import inspector.

According to the USDA, there haven't been any confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

The USDA urged consumers to not consume the products, but to discard them or return them to the place of purchase.

Consumers with questions about the recall can contact Richard Vigneault, Public Relations Agent for Olymel S.E.C/ L.P, at (514) 497-1385.

But even if you should suffer for what is right, you are blessed. "Do not fear what they fear ; do not be frightened." 1 Peter 3:14

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USDA News Release

"Olymel S.E.C./ L.P. Recalls Pork Products That Were Produced Without Benefit of Import Inspection" copyright © 2018 Living Fit, Healthy and Happy_(SM). All Rights Reserved.

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Canning Soup Secret RecipesCanning Soup Secret Recipes by by Ryan Oelkers

A good housekeeper always gives the best of everything to her family. And in that best of everything, the most is giving her family and loved ones the best and healthy foods available. Serving them with organic, fresh and non-contaminated foods are best. During winter seasons, everyone loves soups. And when it is being prepared at home, it can be less expensive than purchasing it from the outside. Thus, homemade canning of soups is an economical, affordable means of having different soups preserved and canned for instant winter consumption.

But mind you, when canning soup, several safety points must be given serious considerations. First and foremost, the method to be used in canning must be the pressure canner method. Why? It is because this method ensures that food born microorganisms cannot spoil or contaminate the soup being canned. Since most ingredients used in canning soups contained low acid, pressure canner is just as perfect for a lasting soup preservation.

Second, in canning soup, it is advisable to only can clear soup. Thus, ingredients like thickeners, oils or milk, or noodles should be avoided. Soup preservation using pressurized containers are so effective that you can store the soup for some months without refrigeration.

Nowadays, canning is so popular for a number of reasons:

1. Preserving self-produced crops: It is always beneficial to have a kitchen garden and grow organic crops for own consumption. Healthy organic food is assured to be enjoyed by the whole family. And because these crops are cultivated and grown by you, it can be best stored and preserved by canning. In this way, you and your family can enjoy your self-produced crops even during off seasons.

2. Living Standards: There is a drawback in the world economy at present. High commodities and low labor turn-outs are primary problems. Thus, stretching ones budget is a must. For this reason, majority people today are finding alternative solution to lessen grocery expenses. And buying canning products on sale provides big difference and big saving than buying these products in stores.

3. Nutritional value: Doing homemade canning gives one the confidence that the whole family is eating the right kinds of foods containing the needed nutritional value needed. Aside from that, one can be assured that the foods that come to the mouths of all the family members are safe and are healthy foods. Because canning was made at home, unwanted ingredients such as acids, chemicals and other substances can be avoided.

4. Food allergies: Foods which causes allergies can be prevented. Because your canning your own foods, chances are you are not going to preserve and store those foods that can cause any member of your family allergies. In short, you have a better control over the situation.

5. Satisfaction and contentment guaranteed: Canning by oneself provides you with the satisfaction and contentment that your family and you are taking the right and healthy foods available.

Canning soup in order to enjoy the secret recipes of your grandma on different soups, anytime you wish. You only have to make certain that you will go over USDA guidelines on the different directives relating to homemade canning. As everyone is aware of, canning process is a long process and can be tiresome. But it can save anybody with time and money. But most of all, it provides one the assurance that the whole family is eating the right and healthy foods.

Article Source: http://www.articlesphere.com/Article/Canning-Soup-Secret-Recipes/242394

by

Joseph

The USDA's Food Safety and Inspection Service (FSIS) has announced that Caesar's Pasta, LLC, an establishment in Blackwood, New Jersey is recalling 46,810 pounds of beef meatball products because of misbranding and undeclared allergens. The product contains egg, a known allergen that is not declared on the product label. 

The FSIS has designated this a Class  Recall of High Health Risk.

The following products are subject to recall:

•  10-lb. boxes containing 0.5-oz. pieces of “Schiff's ITALIAN BRAND MEAT BALLS,” labeled with lot code 70033SH.

• 10-lb. boxes containing 1-oz. pieces of “Schiff's ITALIAN BRAND MEAT BALLS,” labeled with lot code 70034SH.
• 10-lb. boxes containing 1.5-oz. pieces of “Schiff's ITALIAN BRAND MEAT BALLS,” labeled with lot code 70035SH.

The items were produced between Nov. 1, 2015 and Nov. 30, 2017 and bear establishment number “EST. 5498” inside the USDA mark of inspection.

The USDA said the recalled products were shipped to food service locations in Pennsylvania.

The USDA said the problem was discovered when a customer of Caesar's Pasta, LLC noticed that the label did not include eggs in the ingredient statement.

According to the USDA, there have not been any confirmed reports of adverse reactions due to eating this product. The USDA suggests that anyone who is concerned about illness or injury should contact a healthcare provider and that consumers should not eat the product, but instead discard the items or return them to the place of purchase.

Consumers with questions about the recall can contact Michael Crawford, Corporate General Manager, Caesar’s Pasta, LLC, at (856) 227-2585, extension 226.

But even if you should suffer for what is right, you are blessed. "Do not fear what they fear ; do not be frightened." 1 Peter 3:14

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USDA News Release

"Caesar's Pasta, LLC Recalls Beef Meatball Products Because Of Misbranding and Undeclared Allergens" copyright © 2017 Living Fit, Healthy and Happy_(SM). All Rights Reserved.

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How to Cook a Turkey - Without Poisoning Your Guests

How to Cook a Turkey - Without Poisoning Your Guests
By Jan Stuart

Why temperature is so important

NB. F = Degrees Fahrenheit and C = Degrees Centigrade

Temperature is critical in determining how long to cook a turkey, for the simple fact that the bird must have reached a uniform temperature of at least 165 F throughout in order to destroy harmful bacteria. You do not want to give your guests food poisoning!

The turkey is a weird shaped food source! - Large body covered with thick flesh around the breast area, large legs made up of dense muscle and a large internal cavity. Because of this, it is not so easy as cooking a single joint of meet for example. The breast meat tends to cook much faster that the dense muscular leg meat, so there is a risk of over-cooking the breast meat whilst waiting for the leg meat to cook thoroughly.

Deciding how long to cook a turkey is not an easy question to answer as there are so many variable factors to consider.

The type of oven

With conventional gas or electric ovens (not Microwave, Convection, Rotisserie) the top of the oven is the hottest zone. The middle part of the oven is usually the coolest zone. The bottom part of the oven is usually also a cool zone in a gas oven, but in an electric oven this area can be a hot zone. As the turkey will remain in the same position throughout the cooking cycle, this will influence the length of time and how evenly the turkey cooks.

Microwave ovens work on an entirely different principle but due to the larger size of turkey compared to chicken, may not be large enough to cook turkey.

Convection ovens are more efficient than conventional ovens because an internal fan circulates hot air all around the food. Turkey cooked in a convection oven should be more evenly cooked with maybe a 50% saving in time.

Rotisserie ovens are also more efficient than conventional ovens because the food is continually turned allowing heat to penetrate evenly.

Size and weight of the turkey

No surprises here, but the larger and heavier the turkey, the longer the time period for cooking! If the turkey is so large that it only just fits into the oven, seriously consider using a bigger oven or buying a smaller turkey. The reason for this is that to cook the turkey thoroughly, there must be a good air space all around the turkey to enable hot air to circulate. If this is not the case then it will be difficult to gauge cooking times and ensure even cooking throughout.

Fresh or frozen turkey?

Many people prefer to cook a fresh turkey as the taste is said to be superior to frozen. Fresh turkey should be purchased 1 to 2 days prior to cooking and stored in a refrigerator. When ready to cook take out of the refrigerator and allow to come up towards room temperature.

Frozen turkey is more convenient for many people however and provided the correct thawing out procedure is followed, should be safe and tasty. Care must taken to follow the suppliers thawing out instructions correctly, including that applying to stuffing. A general guide to thawing frozen turkey stored in a refrigerator is to allow 24 hours for every 4-5 pounds weight (e.g. a 14 pounds turkey would take 3 to 4 days to thaw out).

Deciding how long to cook your turkey

Professional chefs cook their turkey at an oven temperature range 325 F to 350 F (170 C to 180 C).

As a guide, if you are cooking a 12 pounds weight fresh or thawed frozen turkey without stuffing using a conventional oven operating at a temperature of 325 F, the likely cooking time would be 3 Hours. When stuffing is placed within the turkey it will take a little longer to cook through so the cooking time must be increased. Refer to a good turkey cook book for full instructions.

Testing temperature when cooking your turkey

The old school method for testing when your turkey is cooked is to use a clean metal skewer. When the approximate cooking time is up, you take the turkey out of the oven and carefully pierce the thickest part of the leg with the skewer. Remove the skewer and press against the leg to see if the juices run out clear without any trace of pink - if the juices are clear then the turkey should be cooked.

There are more accurate methods available using modern technology, more suited to the amateur or newbie chef:

• Use a temperature probe food thermometer designed to be inserted directly into the turkey during the cooking process, as directed by manufacturers instructions. This continuously monitors the internal cooking temperature so you can be certain that the correct minimum temperature is achieved.
• Use a thermometer (designed for the specific purpose) to register the internal temperature of your oven so as to check the accuracy of your ovens temperature controls.
• When the turkey has cooked and has been removed from the oven, use an "instant read" probe food thermometer to check the internal temperature of various parts of the turkey e.g. legs, inner thigh, breast, internal cavity stuffing. The turkey should be allowed to rest for approximately 30 minutes after cooking and the internal temperature must be at least 165 F to ensure that the meat is cooked sufficiently well and safe to eat.

Turkey cooking tips

1. Some professional chefs suggest pre heating your oven to a much hotter initial temperature of 425 F ( 220 C ). Place your turkey in the oven and leave for approximately 15 minutes. Then reduce the temperature down to the correct range selected e.g. 325 F for the remaining time. The idea here is to give the turkey a good blast of heat which penetrates right into the meat and any stuffing.
2. Consider cooking stuffing outside the turkey in a casserole.
3. To protect the turkey breast from over-cooking and drying out, consider placing stuffing under the breast skin. You should carefully peel back the skin and work your fingers and then your hand under the skin to free it from the meat. Spoon the stuffing into the cavity and then replace the skin and secure down to avoid anything leaking out.

Enjoy your turkey dinner celebration!

The author is an enthusiastic home cook loving traditional recipes. For a complete guide to cooking turkey made easy visit [http://howto-cookaturkey.com]

Article Source: http://EzineArticles.com/expert/Jan_Stuart/508056
http://EzineArticles.com/?How-to-Cook-a-Turkey---Without-Poisoning-Your-Guests&id=3464878

by

Joseph

The USDA's Food Safety and Inspection Service (FSIS) has announced that it has issued a public health alert due to concerns that salads with chicken meat products produced by Ghiringhelli Specialty Foods, an establishment in Vallejo, California may be contaminated with Listeria monocytogenes bacteria.

The USDA said that a recall was not requested because it's believed that the products are no longer available for commerce and are past the "Use By" dates.

According to the USDA the following product is subject to the public health alert:

• 9.3-oz. plastic container with “TRADER JOE’S Broccoli Slaw & Kale Salad with White Chicken Meat” with use by dates of: 10/10/2017, 10/11/2017, 10/12/2017 and 10/13/2017 and lot codes of: 70327610, 70427710, 70527810 and 70627910, respectively.

The USDA said the ready-to-eat (RTE) broccoli slaw and kale salads with chicken meat items were produced from Oct. 3, 2017 through Oct. 6, 2017  and bear establishment number “EST. P-17156” inside the USDA mark of inspection.

According to the USDA, the problem was discovered on October 20 when Ghiringhelli Specialty Foods received word from their supplier that the broccoli products used in the chicken salads were included in a U.S. Food & Drug Administration recall due to potential L. monocytogenes contamination. 

The USDA said there have been no confirmed reports of adverse reactions due to eating these products. Anyone concerned about illness or injury is advised to contact a healthcare provider.

People who eat food contaminated with Listeria monocytogenes may experience listeriois, a disease that has the following symptoms:

• headache
• stiff neck
• fever
• muscle aches
• confusion
• loss of balance
• diarrhea
• convulsions
• other gastrointestinal symptoms

Listeriosis is dangerous to people with weakened immune systems and may also cause miscarriages and stillbirths among pregnant women.

The USDA said the disease is treated with antibiotics and suggested that people in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the healthcare professionals about eating the contaminated food.

The USDA urged people to not consume the contaminated food; they should discard the contaminated products or return them to the place of purchase.

But even if you should suffer for what is right, you are blessed. "Do not fear what they fear ; do not be frightened." 1 Peter 3:14

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Article Reference

USDA News Press Release

"FSIS Issues Public Health Alert for Poultry Products Because Of Possible Listeria Contamination" copyright © 2017 Living Fit, Healthy and Happy_(SM). All Rights Reserved.

by

Joseph

The USDA's Food Safety and Inspection Service (FSIS) has announced that Corn Maiden Foods, Inc., an establishment in Harbor City, California, is recalling approximately 2,133 pounds of ready-to-eat (RTE) beef products because of misbranding. The products contain monosodium glutamate (MSG) that was undeclared on the product labels.

The FSIS has designated this a Class III Recall wherein use of the product will not cause adverse reactions.

The following products are subject to recall:

• 12-oz packages of “Morrison Aussie Travelers’ Pies, Hand-Held 2 Aussie Pies Steak & Mushroom,” with sell-by dates of Feb. 3, 2018, Feb. 15, 2018, Feb. 16, 2018 and March 29, 2018, and lot codes 170203, 170215, 170216 and 170329.

The ready-to-eat steak and mushroom pie products were produced from Feb. 3, 2017 to March 29, 2017 and bear establishment number “Est. 20689” inside the USDA mark of inspection.

The recalled products were distributed to retail locations in California.

According to the USDA, the FSIS’ Inspection Program Personnel (IPP) discovered the problem on August 4, 2017 while performing routine label verification activities.

The USDA said there have not been any reports of adverse reactions due to consumption of these products. The USDA suggests that anyone concerned about an injury or illness should contact a healthcare professional.

Consumers with questions about the recall can contact Pascal Dropsy, President, at (310) 784-0400.

But even if you should suffer for what is right, you are blessed. "Do not fear what they fear ; do not be frightened." 1 Peter 3:14

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Article Reference

USDA Press Release

"Corn Maiden Foods, Inc. Recalls Ready-to-Eat Beef Products Because Of Misbranding" © 2017 Living Fit, Healthy and Happy_(SM). All Rights Reserved.

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by

Joseph

The USDA's Food Safety and Inspection Service (FSIS) has announced that Willow Tree Poultry Farm, an establishment in Attleboro, Mass. is recalling approximately 440 pounds of tuna salad products because of undeclared allergens and misbranding. The product contains tuna, a known allergen which is undeclared on the product label, and the packing was mislabeled as chicken salad product.

The FSIS has designated this a Class  Recall of High Health Risk.

The following products are subject to recall:

• 12.5 oz. individual plastic containers of “buffalo style chicken salad.”

The recalled buffalo style chicken products were produced on June 27, 2017 and bears establishment number “P-8827” inside the USDA mark of inspection.

The recalled were shipped to Whole Foods Market locations in New Jersey, Connecticut, and New York.

According to the USDA, a Whole Foods Market employee discovered the problem while unpacking the product.

There have been no confirmed reports of adverse reactions due to eating this product. The USDA said that anyone with concerns about illness or injury should contact a healthcare provider.

The USDA urges people who bought the recalled product not to eat them; instead, the product should be discarded or returned to the place of purchase.

Consumers with questions about the recall can contact Alex Cekala, General Manager, at (508) 951-8351.

But even if you should suffer for what is right, you are blessed. "Do not fear what they fear ; do not be frightened." 1 Peter 3:14

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Article Reference

USDA News Release

"Willow Tree Poultry Farm Recalls Chicken Salad Products Because Of Misbranding And Undeclared Allergens" copyright © 2017 Living Fit, Healthy and Happy_(SM). All Rights Reserved.

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by

Joseph

The USDA's Food Safety and Inspection Service (FSIS) has announced that Packer Avenue Foods, Inc., an establishment Philadelphia, Pennsylvania is recalling approximately 9,690 pounds of ready-to-eat (RTE) chicken salad because of undeclared allergens and misbranding. The products could contain milk, a known allergen, which is undeclared on the product label.

The FSIS has designated this a Class I Recall of High Health Risk.

The following product is subject to recall:

• 5-lb. plastic tubs of “MAIN STREET BRAND CHICKEN SALAD WITH WHITE MEAT CHICKEN” with “Use By” dates of 6 10; 6 11; 6 12; 6 13; 6 14; 6 15; 6 16; 6 17; 6 18 and; 6 19.

•  5-lb. plastic tubs of “Packer Avenue Foods CHICKEN SALAD WITH WHITE MEAT CHICKEN” with “Use By” dates of 6 10; 6 11; 6 12; 6 13; 6 14; 6 15; 6 16; 6 17; 6 18 and; 6 19.

The USDA said the RTE Chicken Salad with White Meat Chicken was produced on various dates from May 17 through May 26, 2017 and bear establishment number “P-19977” inside the USDA mark of inspection. 

The recalled products were shipped to wholesale locations in:

• Pennsylvania
• Delaware
• New Jersey
• Maryland
• Virginia

"The problem was discovered on June 6, 2017, when the company received notification from an ingredient supplier that the cracker meal the company received and used in the recalled products potentially contained undeclared milk." the USDA said.

According to the USDA, there have been no reports of adverse reactions due to eating these products. People who are concerned about illness or injury should contact a healthcare provider. They advise people to discard the recalled products or return them to the place of purchase.

Consumers questions about the recall can contact the company president, Robert Rubin, at 215-271-0300. 

But even if you should suffer for what is right, you are blessed. "Do not fear what they fear ; do not be frightened." 1 Peter 3:14

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Article Reference

USDA News Release

"Packer Avenue Foods, Inc. Recalls Ready-To-Eat Chicken Salad Because Of Misbranding and Undeclared Allergens" copyright © 2017 Living Fit, Healthy and Happy_(SM). All Rights Reserved.

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by

Joseph

The USDA's Food Safety and Inspection Service (FSIS) has announced that P&S Bakery, Inc., an establishment in a Poland, Ohio is recalling approximately 2,959 pounds of pepperoni product that may be contaminated with extraneous materials, specifically clear meat casing utilized in food production.

The following product is subject to recall:

• 5.25-oz. clear plastic wrapped packages containing 1 piece of Gia Russa brand “DOUBLE STUFFED Pepperoni Roll PEPPERONI & MOZZARELLA,” with lot/case code 17088.

The recalled frozen, ready-to-eat, beef and pork pepperoni roll item was produced on March 29, 2017 and bears establishment number “EST. 27274” inside the USDA mark of inspection. 

The recalled product was shipped to distributors and retail locations in Pennsylvania, Ohio and West Virginia.

According to the USDA, the problem was discovered after P&S Bakery, Inc. received consumer complaints through one of their distributors.

The FSIS hasn't received any reports of injury or illness from eating these products. Anyone concerned about illness or injury should contact a healthcare provider.

According to the FSIS, consumers who bought the recalled product are urged not to eat it. Instead, the recalled product should be discarded or returned to the place of purchase.

Consumers with questions about the recall may contact John Houser, Quality Assurance Manager, at (330) 707-4141.

We are tired and weary, yet we must rely on God to help us. God is our only hope.

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Article Reference

USDA News Release

"P&S Bakery, Inc. Recalls Pepperoni Product Because Of Possible Foreign Matter Contamination" copyright © 2017 Living Fit, Healthy and Happy_(SM). All Rights Reserved.

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