Jafflz product recalled over botulism risk

Recall date

December 31, 2015

Source

U.S. Department of Agriculture (USDA FSIS)

Official notice title

Du Monde Gourmet Recalls Jafflz Sandwich Products Due To Possible Cooling/Process Deviation

Recall number

150-2015

FDA classification

Class II

Brand / firm

Jafflz LLC

Sold / distributed

Utah

Why it was recalled

Processing Defect

Class II means using this product may cause temporary or medically reversible health problems; the chance of serious harm is remote.

What was recalled

WASHINGTON, Dec. 31, 2015 Du Monde Gourmet, a Park City, UT establishment, is recalling approximately 235 pounds of ready-to-eat pocket sandwich products, which may have experienced temperature deviation and may contain Clostridium perfringens, Bacillus cereus, and/or Clostridium botulinum, the U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced today. The Jafflz Retro Pocket Sandwiches were produced on Dec. 17, 2015. The following products are subject to recall: [ View Labels (PDF Only)] 77-lbs. 24 count cases containing 4-6 pieces of JAFFLZ RETRO POCKET SANDWICHES PASGHETTI JAFFLES WITH SPAGHETTI ITALIAN MEAT SAUCE. 35-lbs. 24 count cases containing 4-6 pieces of JAFFLZ RETRO POCKET SANDWICHES CLASSIC JAFFLES WITH BACON, EGG, AND CHEESE. 40-lbs. 24 count cases containing 4-6 pieces of JAFFLZ RETRO POCKET SANDWICHES FRITTATTA JAFFLE WITH MEDDITTERANNEAN ITALIAN SAUSAGE SCRAMBLE. 83-lbs. 24 count cases containing 4-6 pieces of JAFFLZ RETRO POCKET SANDWICHES BBQ JOE JAFFLE WITH BEEFY SLOPPY JOE CHEESE. The products subject to recall bear establishment number EST. 48106 inside the USDA mark of inspection. These items were shipped to retail locations in Utah. The problem was discovered by the establishment during an internal records review which showed the product had an undocumented cooling process without HACCP records to show that the product was chilled from 80¯ to 40¯F in a timely manner. Clostridium perfringens is a type of bacteria that can be found in a variety of foods, particularly meats, meat products, and gravy. Emetic toxins produced by Clostridium perfringens bacteria are characterized by intense abdominal cramps and diarrhea which begin 8-22 hours after consumption of foods containing large numbers of those Clostridium perfringens bacteria capable of producing the toxin. The illness is usually over within 24 hours but less severe symptoms may persist in some individuals for 1 or 2 weeks. Bacillus cereus is a type of bac…