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Cedar Brand Tresse Cheese and Cedar Brand Shinglish Cheese Recalled

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Recall -- Firm Press Release

FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.

Kradjian Imp Co. Recalls Cedar Brand Tresse Cheese
and Cedar Brand Shinglish Cheese Because
of Possible Health Risk

 

Contact:
Consumer:
866-825-2633 

Media:
ISAAC RABIAN
818-502-1313
818-469-8167
IKRAIMPCO@HOTMAI.COM

 

FOR IMMEDIATE RELEASE - December 23, 2011 - Kradjian Imp Co, Glendale, CA is recalling 231 Cases, 22Lb / Cs of Cedar brand Tresse Cheese, 16 oz and Cedar brand Shinglish cheese, 16 oz because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

Tresse Cheese and Shinglish cheese were distributed in Southern California to Mediterranean specialty markets.

Both cheeses Cedar brand Shinglish firm unrippened cheese, delivered before November 13, 2011 UPC: 78546 10000 and Cedar brand Tresse firm unrippened cheese, delivered before November 13, 2011 UPC 78546 01000 were manufactured and recalled by Fromagerie Marie Kade, in Quebec Canada.  Both cheeses are vacuum packed and bear the picture of a green cedar tree, pictured at http://www.fromageriemariekade.com/Produits.htm,

Kradjian has recently been notified by our supplier that the above lot number of this product has the potential to be contaminated with Listeria monocytogenes Consumers who have purchased Cedar brand Shingilish or Tresse cheese are urged to return it to the place of purchase for a full refund.

Consumers with questions may contact the company at 1-866 825 2633 9AM to 5PM Monday through Friday, except for holidays.

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Listeriosis: What you need to know?

What is Listeriosis?

Listeriosis is a serious foodborne disease in many cases caused by eating food contaminated with the bacterium called Listeria monocytogenes. The disease primarily causes an illness in older adults, pregnant women, newborns, and adults with weakened immune systems such as HIV and cancer patients who receive treatment and compromise their immunity. However, under rare circumstances, can other groups of people get affected as well.

What are the Symptoms of Listeriosis?

Listeriosis usually results in fever and muscle aches, sometimes symptoms preceded by diarrhea or other gastrointestinal symptoms. Almost everyone who is diagnosed with listeriosis has the bacteria spread beyond the gastrointestinal tract. The symptoms vary from person to person:

Pregnant women suffering the disease typically experience only a mild, flu-like illness. However, infections during pregnancy may cause miscarriage, stillbirth, premature birth, or even life-threatening infection such as bacteremia and meningitis in the newborn.

People other than pregnant women with the foodborne disease may have symptoms fever, muscle aches, headache, stiff neck, confusion, loss of balance, and convulsions.

In older adults and those with immunity compromised, septicemia and meningitis are the most commonly seen clinical complications.  Immunocompetent persons may experience acute febrile gastroenteritis or no symptoms.

How can I reduce my risk for listeriosis?

The general recommendations for the prevention of listeriosis are similar to those for the prevention of other foodborne illnesses such as salmonellosis. Additionally, there are specific recommendations for people at higher risk for listeriosis. Recommendations related to Listeria in melons, including cantaloupes, are also included on this page.

There are some general recommendations on how to prevent an infection with Listeria, and some additional recommendations specifically for persons who are at higher risk.

General recommendations to prevent an infection with Listeria:

FDA recommendations for washing and handling food.

Rinse raw produce, such as fruits and vegetables, thoroughly under running tap water before eating, cutting, or cooking. Even if the produce will be peeled, it should still be washed first.

Scrub firm produce, such as melons and cucumbers, with a clean produce brush.

Dry the produce with a clean cloth or paper towel.

Separate uncooked meats and poultry from vegetables, cooked foods, and ready-to-eat foods.

Keep your kitchen and environment cleaner and safer.

Wash hands, knives, countertops, and cutting boards after handling and preparing uncooked foods.

Be aware that Listeria monocytogenes can grow in foods in the refrigerator. Use an appliance thermometer, such as a refrigerator thermometer, to check the temperature inside your refrigerator. The refrigerator should be 40°F or lower and the freezer 0°F or lower.

Clean up all spills in your refrigerator right away–especially juices from hot dog and lunch meat packages, raw meat, and raw poultry.

Clean the inside walls and shelves of your refrigerator with hot water and liquid soap, then rinse.

Cook meat and poultry thoroughly.

Thoroughly cook raw food from animal sources, such as beef, pork, or poultry to a safe internal temperature. For a list of recommended temperatures for meat and poultry, visit the safe minimum cooking temperatures chart at FoodSafety.gov.

Store foods safely.

Use precooked or ready-to-eat food as soon as you can. Do not store the product in the refrigerator beyond the use-by date; follow USDA refrigerator storage time guidelines:

Hot Dogs – store opened package no longer than 1 week and unopened package no longer than 2 weeks in the refrigerator.

Luncheon and Deli Meat – store factory-sealed, unopened package no longer than 2 weeks. Store opened packages and meat sliced at a local deli no longer than 3 to 5 days in the refrigerator.  

Divide leftovers into shallow containers to promote rapid, even cooling. Cover with airtight lids or enclose in plastic wrap or aluminum foil. Use leftovers within 3 to 4 days.

Choose safer foods.

Do not drink raw (unpasteurized) milk, and do not eat foods that have unpasteurized milk in them.

Recommendations for persons at higher risk, such as pregnant women, persons with weakened immune systems, and older adults in addition to the recommendations listed above, include:

Meats

Do not eat hot dogs, luncheon meats, cold cuts, other deli meats (e.g., bologna), or fermented or dry sausages unless they are heated to an internal temperature of 165°F or until steaming hot just before serving.

Avoid getting fluid from hot dog and lunch meat packages on other foods, utensils, and food preparation surfaces, and wash hands after handling hot dogs, luncheon meats, and deli meats.

Pay attention to labels. Do not eat refrigerated pâté or meat spreads from a deli or meat counter or from the refrigerated section of a store. Foods that do not need refrigeration, like canned or shelf-stable pâté and meat spreads, are safe to eat. Refrigerate after opening.

Cheeses

Do not eat soft cheese such as feta, queso blanco, queso fresco, brie, Camembert, blue-veined, or panela (queso panela) unless it is labeled as made with pasteurized milk. Make sure the label says, "MADE WITH PASTEURIZED MILK."

Seafood

Do not eat refrigerated smoked seafood, unless it is contained in a cooked dish, such as a casserole, or unless it is a canned or shelf-stable product.

Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, and mackerel, is most often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky."

These fish are typically found in the refrigerator section or sold at seafood and deli counters of grocery stores and delicatessens.

Canned and shelf stable tuna, salmon, and other fish products are safe to eat.

Safety tips for eating melons

Get specific safety information about the Listeria outbreak in cantaloupes here.

Follow this general FDA advice for melon safety:

Consumers and food preparers should wash their hands with warm water and soap for at least 20 seconds before and after handling any whole melon, such as cantaloupe, watermelon, or honeydew. Scrub the surface of melons, such as cantaloupes, with a clean produce brush under running water and dry them with a clean cloth or paper towel before cutting. Be sure that your scrub brush is sanitized after each use, to avoid transferring bacteria between melons.

Promptly consume cut melon or refrigerate promptly. Keep your cut melon refrigerated at, or less than 40 degrees F (32-34 degrees F is best), for no more than 7 days. 

Discard cut melons left at room temperature for more than 4 hours.

Keep food safe

Preventing Listeria is similar to preventing other foodborne illnesses. Follow these guidelines to make your food safer to eat.

People at Risk

In the United States, an estimated 1,600 persons become seriously ill with listeriosis each year. Of these, 260 die.

Who Gets Listeriosis?

The following groups are at increased risk:

Pregnant women: Pregnant women are about 20 times more likely than other healthy adults to get listeriosis. About one in six (17%) cases of listeriosis occurs during pregnancy.

Newborn babies: Newborn babies suffer the most serious effects of infection in pregnancy.

Persons with weakened immune systems from transplants or certain diseases, therapies, or medications.

Persons with cancer, diabetes, alcoholism, liver or kidney disease.

Persons with AIDS: They are almost 300 times more likely to get listeriosis than people with normal immune systems.

Older adults

Healthy children and adults occasionally get infected with Listeria, but they rarely become seriously ill.


Causes

How does someone get listeriosis?

You get listeriosis by eating food contaminated with Listeria monocytogenes. Babies can be born with listeriosis if their mothers eat contaminated food during pregnancy. However, healthy persons may consume contaminated foods without becoming ill. Persons at risk can prevent listeriosis by avoiding certain high-risk foods and by handling and storing food properly.

Organism (Etiologic Agent)

Listeria monocytogenes, a gram-positive rod-shaped bacterium.

Reservoir

Listeria monocytogenes is commonly found in soil and water. Animals can carry the bacterium without appearing ill and can contaminate foods of animal origin, such as meats and dairy products.

Transmission

Most human infections follow consumption of contaminated food. Rare cases of nosocomial transmission have been reported.

When Listeria bacteria get into a food processing factory, they can live there for years, sometimes contaminating food products. The bacterium has been found in a variety of raw foods, such as uncooked meats and vegetables, as well as in foods that become contaminated after cooking or processing, such as soft cheeses, processed meats such as hot dogs and deli meat (both products in factory-sealed packages and products sold at deli counters), and smoked seafood. Unpasteurized (raw) milk and cheeses and other foods made from unpasteurized milk are particularly likely to contain the bacterium.

Listeria is killed by pasteurization and cooking; however, in some ready-to-eat foods, such as hot dogs and deli meats, contamination may occur after factory cooking but before packaging. Unlike most bacteria, Listeria can grow and multiply in some foods in the refrigerator.

Treatment & Outcomes

How is Listeriosis Treated?

Listeriosis is treated with antibiotics. A person in a high-risk category who experiences flu-like symptoms within 2 months of eating contaminated food should seek medical care and tell the physician or health care provider about eating the contaminated food.

If a person has eaten food contaminated with Listeria and does not have any symptoms, most experts believe that no tests or treatment are needed, even for persons at high risk for listeriosis.

Outcomes

Even with prompt treatment, some listeriosis cases result in death. This is particularly likely in older adults and in persons with other serious medical problems.

 

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