WASHINGTON, Feb. 28, 2001-- Liberty Richter, a Saddle Brook, N.J., firm, is voluntarily recalling approximately 3,700 pounds of imported Hungarian salami that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The product subject to recall is "PICK HUNGARIAN SALAMI" in 2.75 lb. sticks and bears the code "L23" on the label.

The salami was produced in Hungary on Jan. 23, and distributed to retail establishments, including delis, in California, Illinois, Massachusetts, Michigan, New Jersey, New York, and Ohio.

"Because of the potential for foodborne illness, we want consumers to be aware of the recall," said Thomas J. Billy, FSIS administrator. "Purchasers of salami packaged at the retail level may wish to ask if they received the recalled salami."

FSIS discovered the problem through its routine import monitoring program for Listeria monocytogenes.

Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. Listeriosis can cause high fever, severe headache, neck stiffness, and nausea. Listeriosis can also cause miscarriages and stillbirths, as well as serious and sometimes fatal infections in those with weak immune systems--infants, the frail or elderly, and persons with chronic disease, with HIV infection, or taking chemotherapy.

FSIS has received no reports of illness associated with consumption of this product. Anyone concerned about an illness should contact a physician.

Consumers or media with questions about the recall may contact Kathie Gibbs Borkowski, Division Vice President of Operations at Liberty Richter, (201) 843-8900.

Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The hotline can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday, and recorded food safety messages are available 24 hours a day.

LISTERIA PRECAUTIONS

People at risk for listeriosis and their family members or individuals preparing food for them should:

Reheat until steaming hot the following types of ready-to-eat foods: hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products. Thoroughly reheating food can help kill any bacteria that might be present. If you cannot reheat these foods, do not eat them.

Wash hands with hot, soapy water after handling these types of ready-to-eat foods. (Wash for at least 20 seconds.) Also wash cutting boards, dishes, and utensils. Thorough washing helps eliminate any bacteria that might get on your hands or other surfaces from food before it is reheated.

Do not eat soft cheeses such as feta, Brie, Camembert, blue-veined or Mexican-style cheese. You can eat hard cheeses, processed cheeses, cream cheese, cottage cheese, and yogurt.

Do not drink raw, unpasteurized milk or eat foods made from it, such as unpasteurized cheese.

Observe all expiration dates for perishable items that are precooked or ready-to-eat.