Rolf’s Patisserie Voluntarily Recalls Desserts
Font size:
The State of Illinois is warning consumers not to eat Rolf's Patisserie desserts this holiday season. The bakery is voluntarily recalling its desserts due to possible Staphylococcus aureus contamination.
The Illinois Department of Public Health (IDPH) says the Lincoln based Rolf's Patisserie was temporarily closed and retail sales were halted after its products were linked with nearly 100 cases of foodborne illness.
The company is recalling all products made after November 1, 2010 and retailers and restaurants were asked to remove and discard the recalled desserts from their shelves.
Staphylococcus aureus is a type of staph infection. Both the pathogenic bacteria and its toxin can contaminate foods or food processing equipment via a sick worker.
Staph is found on the skin and hair as well as in the noses and throats in up to 50 percent of healthy people and even a higher percent of people with skin, eye, nose or throat infections.
It can cause foodborne illness when a food worker contaminates food. Tainted food processing equipment can be another source for the contamination.
These bacteria multiply quickly even at room temperature and produce a toxin that causes foodborne illness.
Staphylococcal toxins can cause illness in as little as 30 minutes, however symptoms typically develop in one to six hours of ingesting a contaminated food.
Symptoms include diarrhea, stomach pain, vomiting, and nausea. The illness is often mild and patients recover one to three days later without medical intervention.
When a person becomes ill they should drink plenty of fluids and get rest. If they can't drink enough fluid they could suffer dehydration and need to contact medical care providers.
The Illinois health agency advises consumers to seek medical attention if they consumed Rolf's Patisserie desserts and feel ill.
To prevent staphylococcus aureus foodborne illness, the following measures should be taken, according to foodsafety.gov :
1. Wash hands and under fingernails vigorously with soap and water before handling and preparing food
2. Do not prepare food if you have a nose or eye infection
3. Do not prepare or serve food for others if you have wounds or skin infections on your hands or wrists
4. Keep kitchens and food-serving areas clean and sanitized
5. If food is to be stored longer than two hours, keep hot foods hot (over 140°F) and cold foods cold (40°F or under)
6. Store cooked food in a wide, shallow container and refrigerate as soon as possible
The foodborne illness is generally associated with eating foods made by hand that require no additional cooking, such as sandwiches and salads including egg, tuna, chicken, potato, and macaroni; as well as bakery products, such as cream-filled pastries, cream pies, and chocolate éclairs.
By David Liu and editing by Aimee Keenan-Greene
Add to:
del.icio.us |
Digg
del.icio.us |
Digg
Email to a friend
Print version
Plain text
Home
Set as homepage
Add to favorites
Mobile site
Rss
Plain text
Archive