Possible process deviation leads to sandwich pocket recall

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/orClostridium botulinum, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced.

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 perfringensis 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 thoseClostridium 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 cereusis a type of bacteria that can be found in a variety of foods that has been stored too long at room temperature. Emetic toxins produced by Bacillus cereus are characterized by nausea and vomiting occurring within 30 minutes to six hours after consumption of contaminated foods.

Clostridium botulinumis a type of bacteria found in improperly canned foods, garlic in oil, vacuum-packed and tightly wrapped food. These bacteria produce a nerve toxin that causes illness, affecting the nervous system. Toxin affects the nervous system. Symptoms usually appear 18 to 36 hours, but can sometimes appear as few as 6 hours or as many as 10 days after eating; double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. If untreated, these symptoms may progress causing muscle paralysis and even death.

There have been no confirmed reports of adverse reactions due to consumption of these products.

Source: FSIS

KEYWORDS: Recall

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