Kraft has recall two million pounds of turkey bacon products

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TOPIC: Kraft has recall two million pounds of turkey bacon products

apcowboy

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Date: Aug 26, 2015

Kraft has recall two million pounds of turkey bacon products	Permalink

Kraft Heinz Foods Company recalls turkey bacon products due to possible adulteration Published August 26, 2015 Oscar Mayer's "Selects - Uncured Turkey Bacon," one of the items affected by the recall. (USDA) Kraft Heinz Foods Company has issued a recall for more than two million pounds of turkey bacon products that may be adulterated because they may spoil before the ‘Best When Used By’ date. The U.S. Department of Agriculture’s Food and Safety Inspection (FSIS) announced the recall of 2,068,467 pounds of turkey bacon Tuesday, applying it to turkey bacon produced between May 31, 2015, and August 6, 2015. The announcement affects Oscar Mayer “Selects Uncured Turkey Bacon” 56 oz. cardboard boxes with “Best When Used By” dates between August 24, 2015-October 26, 2015. Other products affected by the recall include 36 oz. cardboard boxes marked Oscar Mayer Turkey Bacon “Smoked Cured Turkey Chopped and Formed” with “Best When Used By” dates of August 28, 2015-October 20, 2015, and 48 oz. cardboard boxes marked Oscar Mayer Turkey Bacon “Smoked Cured Turkey Chopped and Formed with “Best When Used By” dates of September 3, 2015-October 30, 2015. According to the announcement the items were shipped nationwide and exported to the Bahamas and St. Martin. While FSIS has not received any complaints of illness as of yet, there have been cases reported to Kraft Heinz Foods Company. __________________ Leon Wildberger Executive Director

Coalcracker

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Date: Aug 26, 2015

RE: Kraft has recall two million pounds of turkey bacon products	Permalink

Cured vs Uncured Bacon: Differences Process of Preservation The most noticeable difference between cured and uncured bacon is the means of preservation. Cured bacon generally relies on chemicals and additives such as sodium nitrate or nitrite. However, uncured bacon often uses more natural salts and flavorings. When choosing naturally occurring nitrates, celery salt is the most common choice. Lactic acid starter culture is also high in nitrates and is used by some producers. Because the natural choices are high in salt, uncured bacon is also often very high in salt.] Shelf Stability Cured bacon often has a longer shelf life than that of uncured bacon. This is due to the chemical additives in cured bacon which usually keep the meat fresh for longer time. On average, cured bacon will last for several months if kept refrigerated and sealed. Adversely, uncured bacon will only last about a week. Source-http://www.enkivillage.com/uncured-bacon.html __________________ Phil ( coalcracker ) Verduce Resourse Page Manager

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Cured vs Uncured Bacon: Differences

Process of Preservation