http://www.fda.gov/Safety/Recalls/ucm173185.htm
Tanimura & Antle Voluntarily Recalls One Lot of Romaine Lettuce Because of Possible Health Risk
Company Contact:
Amy Philpott; aphilpott@watsonmulhern.com
202-384-1840
Lisa Watson; lwatson@watsonmulhern.com
202-251-0012
FOR IMMEDIATE RELEASE – July 21, 2009 – Tanimura & Antle, Inc. of Salinas, Calif. is voluntarily recalling one lot of romaine lettuce because it has the potential to be contaminated with Salmonella. No illnesses have been reported to date, and the company is working with FDA to inform consumers of this recall.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The recall comes after a random test conducted by the Wisconsin Department of Agriculture tested positive.
Within hours of being notified yesterday, Tanimura & Antle, Inc. traced back the entire lot of romaine and advised all customers who received the recalled product of the test result. Tanimura & Antle, Inc. has instructed these customers to destroy the product. Although the recalled product is past its shelf life, the company is issuing this voluntary recall out of an abundance of caution to ensure that any product purchased by consumers will also be destroyed. Consumers who have purchased the recalled romaine as described above should not consume it, and should destroy the product.
The cartons of bulk or wrapped romaine being recalled are marked with the lot code 531380 and were harvested June 25 - July 2. This recall includes only this single lot of romaine; no other products are involved.
The recalled romaine was sold to retail, wholesale and food service outlets in Canada, Puerto Rico and the following 29 states: Alabama, Arkansas, California, Colorado, Connecticut, Florida, Georgia, Illinois, Indiana, Iowa, Kentucky, Texas, Massachusetts, Louisiana, Pennsylvania, Tennessee, North Carolina, Michigan, Missouri, Nebraska, New Hampshire, New Mexico, Nevada, Ohio, Oregon, Utah, Virginia, Wisconsin, and Wyoming.
“Tanimura & Antle is committed to our customers and the shoppers who buy our products every day. We practice strict food safety guidelines, using technology and scientific information to ensure that our products are as safe as possible. We will continue to review opportunities for improvement,” said Rick Antle, CEO. “Although the recalled product is well beyond the 14-16 day shelf life, we are voluntarily issuing this recall because we want to ensure that we minimize even the slightest risk to public health.”
Consumers with questions or who need information may call Tanimura & Antle at 1-877-827-7388 or may visit our web site for updates, www.taproduce.com.
Page Last Updated: 07/27/2009
Ultimate Lemon Pound Cake Recipe
The Ultimate Lemon Pound Cake (recipe listed below) is no ordinary pound cake with its moist, rich, lemony taste. Baked in a bundt pan, it makes a wonderful presentation served with fresh fruit for any occasion.
Feel free to add 3 tablespoons of poppy seeds to the batter, or whatever suits your fancy. Don’t skip the double sifting: it gives the cake a fine and flawless crumb. This recipe uses approximately 2 lemons.
Source: Luscious Lemon Desserts
Serves 12
Ingredients:
· 3 ½ cups sifted cake flour (not self-raising)
· ½ teaspoons baking powder
· ¼ teaspoons salt
· 1 ½ cups (3 sticks) unsalted butter at room temperature
· 2 ¼ cups sugar
· 6 large eggs
· 1 cup milk
· 1 tablespoons plus 2 teaspoons finely grated lemon zest
· 1 teaspoon pure lemon extract
· 1 teaspoon pure vanilla extract
· ½ cup fresh lemon juice.
How to Make the Ultimate Lemon Pound Cake
1. Position a rack in middle of the oven and preheat the oven to 300°F.
2. Butter and flour a 10-inch (12-cup) Bundt pan.
3. Sift the flour, baking powder, and salt together twice.
4. Beat the butter with an electric mixer on medium speed in a large bowl until light and fluffy.
5. Gradually beat in 1 ¾ cups of the sugar, about 3 tablespoons at a time, and continue beating until light and fluffy.
6. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternately with the milk in batches, beginning and ending with the flour. Stir in 1 tablespoon of the zest, the lemon zest, the lemon extract, and vanilla.
7. Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 1 ½ hours, or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes.
8. Meanwhile, bring the remaining ½ cup sugar, 2 teaspoons zest, and the lemon juice to boil over medium-high heat in a small saucepan, stirring until the sugar has dissolved.
9. Turn the cake out onto the rack and immediately brush the hot syrup over the hot cake. Let cool to room temperature. Serve the cake cut into wedges
Ultimate Pound Cake Recipe from LUSCIOUS LEMON DESSERTS (c) 2001 by Lori Longbotham and Alison Miksch. Used with the written permission of Chronicle Books, San Francisco.