Where Local and Global Appetites Collide

Pork Blood Sausage Recalled in Northern Calif., Food Poisoning

In a nutshell: Almost 300 pounds of pork blood sausages are being recalled mostly in northern Calif.

May 21, 2008 – Cecina Los Amigos, a Carson, Calif., firm, is voluntarily recalling approximately 290 pounds of pork blood sausages that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The following product is subject to recall: 
10-pound vacuum-sealed packages of “CECINA LOS AMIGOS PORK BLOOD SAUSAGE (MORONGA).” The label bears the establishment number “EST. 21653” inside the USDA mark of inspection.

What is blood sausage? Blood sausage consists of onions and a few herbs and spices cooked together with pork, to which the blood is added. The mixture is thoroughly stirred together so that the blood distributes evenly, then forced into sausage casings. Blood sausage can be cooked and canned, dried, or eaten fresh.

The pork blood sausages were produced on May 14, 2008 and were distributed to retail establishments in northern California.

The problem was discovered by routine FSIS microbiological sampling. FSIS has received no reports of illnesses associated with consumption of products subject to this recall. Anyone with signs or symptoms of foodborne illness should consult a medical professional. 

Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause miscarriages and stillbirths, and can also cause serious and sometimes fatal infections in those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. Infection can spread to the nervous system, resulting in high fever, severe headache, neck stiffness, nausea, confusion and convulsions.

Media and consumers with questions about the recall should contact the Company Owner Felipe Flores at (310) 830-1787.

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