Hormel Recalls 228,000 Pounds Of Spam After Contamination Reports

The recalled products were produced in February in Fremont, Nebraska. (Photo: Bloomberg via Getty Images)
The recalled products were produced in February in Fremont, Nebraska. (Photo: Bloomberg via Getty Images)

Hormel Food Corp. is recalling more than 228,000 pounds of canned pork and chicken products because they may be contaminated with pieces of metal, the U.S. Department of Agriculture’s Food Safety and Inspection Service said.

Hormel, based in Austin, Minnesota, received four complaints from consumers who said they found pieces of metal inside the cans. Some people also suffered mild mouth injuries when eating the products, the USDA said on Friday.

The company notified the Food Safety and Inspection Service on May 25.

The 12-ounce cans of Spam were produced Feb. 8-10 in Fremont, Nebraska, under the labels Spam Classic and Hormel Foods Black-Label Luncheon Loaf and carry a “Best By” date of February 2021.

Spam Classic has production codes F020881, F020882, F020883, F020884, F020885, F020886, F020887, F020888 and F020889. It was shipped throughout the country. The Black-Label Luncheon Loaf has production codes F02098 and F02108 and was shipped only to Guam.

According to the USDA, consumers who have these products should either throw them away or return them to the store where they were purchased.

People with questions about the recall may call Hormel’s Consumer Response line at (800) 523-4635.

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Baked Goods

<b>The Concern:</b> While it's been more than 10 years since the <a href="http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm106187.htm" target="_blank">Food Allergen Labeling and Consumer Protection Act</a> went into effect, unlabeled allergens—most often peanuts, tree nuts, wheat, soy, dairy, fish, shellfish and eggs—are still the number one cause of recalls for FDA-regulated foods. And they <a href="http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2014/learning-from-fda-food-allergen-recalls-and-reportable-foods/" target="_blank">often crop up unannounced in bakery products</a>.  <br><br> <b>Small Thing to Keep in Mind:</b> If you have an allergy, check the label each time you buy a product, because manufacturers sometimes change recipes and a trigger food may have been added. <a href="http://www.foodallergy.org/document.doc?id=133" target="_blank">Here's a helpful list</a> of unexpected words to watch out for, broken down by the type of diet you're following.

Cantaloupe

<b>The Concern:</b> These orange-fleshed melons are different from honeydew and watermelon, since their "netted" exterior is more porous, so contaminants from soil, water, animals (and their manure) can get trapped in the rind. Plus, unlike other fruits, they're not acidic, so pathogens can grow more easily once you cut the melon open.  <Br><br> <b>Small Thing to Keep in Mind:</b> As many of us already do, <a href="http://www.foodsafetynews.com/2012/08/cantaloupe-food-safety-101/#.VNuOw8dM7CU" target="_blank">avoid buying cantaloupes that look bruised</a>; and, if you purchase precut cantaloupe, make sure it's refrigerated or on ice. Finally, don't let the sliced fruit sit out at room temperature for <a href="http://www.foodsafety.wisc.edu/assets/pdf_Files/Safety_of_Cantaloupe.pdf" target="_blank">more than two hours</a>.

Chicken

<b>The Concern:</b> This popular meat (we buy about <a href="http://www.nationalchickencouncil.org/about-the-industry/statistics/per-capita-consumption-of-poultry-and-livestock-1965-to-estimated-2012-in-pounds/" target="_blank">86 pounds per capita</a> annually) is <a href="http://wwwnc.cdc.gov/eid/article/19/3/11-1866_article" target="_blank">one of the most common causes of foodborne illness.</a>  <br><br> <b>Small Thing to Keep in Mind:</b> A good recommendation is to buy chicken last when you're grocery shopping, since keeping it cold can prevent bacteria overgrowth. Also, be sure to <a href="http://www.oprah.com/own-show/The-Safest-Fastest-Way-to-Eat-Chicken-Tonight" target="_blank">defrost frozen chicken safely</a> and cook it to 165 degrees (<a href="http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/fsis-educational-campaigns/thermy/proper-thermometer-placement/ct_index" target="_blank">use a meat thermometer</a>).

Sprouts

<b>The Concern:</b> Alfalfa, clover, radish and mung bean sprouts, which add crunch to salads and sandwiches, score well nutritionally. But since 1996, there have been at least 30 food-related illness outbreaks linked to raw and lightly cooked sprouts. FoodSafety.gov has <a href="http://www.foodsafety.gov/keep/types/fruits/sprouts.html" target="_blank">an entire page devoted to awareness about these tiny vegetables</a>.  <br><br> <b>Small Thing to Keep in Mind:</b> If you enjoy sprouts in salads, buy only ones with fresh, clean, white stems and roots that have been kept properly refrigerated. <a href="http://barfblog.com/" target="_blank">Douglas Powell</a>, who blogs about food safety, says the best way to prepare sprouts is to cook them thoroughly before eating (so, stir-fries and pad Thai are fine).

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