Shuler Meats, a Thomasville, N.C. establishment, is recalling approximately 25,920 pounds of turkey products that were reconditioned without the benefit of FSIS inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The fully cooked smoked turkey legs were produced from Nov. 24, 2014, through May 4, 2015. The following products are subject to recall: [View Labels (PDF Only)]
648 - 40 lb. (approximate weight) plastic-lined cardboard boxes containing frozen turkey legs with the labels: “Shuler Meats, Co.” and “Belmont Meats, Co.”
The products subject to recall bear establishment number “P-21309” on the Belmont Meats, Co. boxes, and “M-40367” on the Shuler Meats, Co. label. These items were distributed to fairs and retailers in North Carolina.
The problem was discovered when staff from the North Carolina Department of Agriculture notified FSIS personnel of the issue.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers and media with questions about the recall can contact Wayne Shuler, owner of Shuler Meats, at (336) 476-6477.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday.
