B & R Meat Pork Product Recall [US]


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US/Washington:B & R Meat Pork Product Recall [US] B & R Meat Processing recalls approximately 569 pounds of Pork Products due to nitrite levels in possible excess of regulatory limit, a serious health hazard. USDA: http://ht.ly/LR6vG

Direct link: http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-062-2015-release

Additional information:
The United States Department of Agriculture (“USDA”) reports the following Pork Products are subject to this recall:

  • 1-2 pound Cryovac packages of Cured Ham with production dates of 7/1/14 to 7/25/14
  • 1-15 pound Cryovac packages of Cured Bacon with production dates of 7/1/14 to 10/7/14
  • 1 pound Cryovac packages of Cured Jowls with production dates of 7/1/14 to 7/25/14

Please consult the photograph above for details of the food’s labeling, design and retail presentation.

According to the USDA, the recalled Pork Products were produced on various dates from July 1, 2014 through October 7, 2014. The Pork Products bear the establishment number “Est.46910” inside the USDA mark of inspection and were shipped to retail outlets in the state of Arkansas.

The problem was discovered when a Department of Agriculture’s Food Safety and Inspection Service (“FSIS”) inspector was conducting a Food Safety Assessment and observed documented levels of nitrites in excess of regulatory limits were being used in the curing process for the identified pork products.

If you believe you have purchased or have in your possession any of the recalled Pork Products, please do not use or consume them. Instead, kindly return them to the store where you purchased it for a full refund.

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Additional information about this recall:
USDA recall number: FSIS-RC-062-2015
Recalls Direct RIN: 5166-2015
More recalls? Back to the main Recalls Direct page: http://www.RecallsDirect.com/
About the Recalls Direct service: http://wp.me/P2bVty-2
Visit the Living Safely site: http://www.LivingSafely.org/
E. & O. E.

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