California Firm Recalls Piroshkies For Possible Salmonella Contamination

WASHINGTON, Dec. 2, 1999--Galant Food Co., San Francisco, Calif., is voluntarily recalling approximately 20 pounds of chicken, rice, and cheese piroshkies that may be contaminated with Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

The product being recalled is "PARAMOUNT PIROSHKI" brand chicken, rice, and cheese piroshkies. The product was produced Nov. 22; packaged in boxes holding one, two, or three dozen piroshkies; and distributed to local delis. The delis may have packaged individual piroshkies with company-supplied labels bearing the identifiers "PARAMOUNT PIROSHKI," "Chicken, Rice & Cheese Piroshki," and "NET WT. 5 OZ."

The product was distributed in the San Francisco area.

"Because of the potential of foodborne illness, we urge consumers who have purchased the suspect product not to eat it and to return it to the place of purchase," said FSIS administrator Thomas J. Billy.

The problem was discovered through routine FSIS microbiological sampling.

Consumption of foods contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially for infants, the frail or elderly, and persons with chronic disease, with HIV infection, or taking chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea, and vomiting that can last up to seven days.

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

Consumers with questions about the recall may contact Galina Galant, plant owner, (415) 557-5475.

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.

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