The Rhode Island Department of Health (HEALTH) advises consumers that they should not eat certain products produced by Farmstead Inc. of 186 Wayland Ave. in Providence.
Certain food items purchased from the Farmstead Inc. retail shop or through www.farmsteadinc.com are being voluntarily recalled due to food safety concerns.
HEALTH inspectors initiated an investigation after receiving a tip. No illnesses associated with these products have been reported at this time.
The recalled food products were produced without the required controls to prevent the production of the toxin that causes botulism and the growth of listeria. Ingestion of botulinum toxin from improperly processed foods can lead to serious illness and death.
Among the recalled products are jarred vegetables (8 or 16 oz. Ball jars), including carrots, beets, eggplant, zucchini, pickles, tomato jam. In addition, meat products, including chicken liver mousse and pork rillettes (4 oz. jars), produced by Farmstead Inc. are being voluntarily recalled because they may have been improperly processed, making them susceptible to contamination with Clostridium botulinum. These jars have a screw-on metal lid with the name of the product, but do not contain production or date codes.
Certain soft and semi-soft cheeses, raw milk cheeses, goat cheeses, and any cheeses that are labeled "Keep Refrigerated" and were sold at room temperature in the retail store are also being recalled.
D'Artagnan salami (labeled "Keep Refrigerated") and Proscuitto, salamis, Liverwurst, pâtés, and other meats processed at the store are also being recalled because they were improperly processed.
Consumers who have any of these recalled products at home should discard them or return them to the store.
Anyone who has eaten any of the recalled products and experiences abdominal cramps; difficulty breathing, speaking or swallowing; double vision; muscle weakness; muscle aches; nausea; vomiting; diarrhea; or fever should contact their healthcare provider immediately for evaluation and treatment. The young, elderly, those with chronic conditions, and pregnant women are especially susceptible to foodborne illness.
