Cheese REcall due to Escherichia coli (E. coli) O157:H7 Contamination

U.S. Food and Drug Administration warns the public not eat Sally Jackson cheese due to risk of Escherichia coli O157:H7.

* Sally Jackson Cheese of Oroville, Wash., has agreed to voluntarily recall all of its cheeses.

* All Sally Jackson cheeses on the market should be avoided because the products were processed under conditions that create a significant risk of contamination, and because Sally Jackson cheeses have been identified as one possible source of several cases of Escherichia coli (E. coli) O157:H7 infections. All Sally Jackson cheese is made from unpasteurized raw milk.cheese recall

* Consumers who have any Sally Jackson cheese should not eat it. Restaurant operators and any other food-service operations that have any Sally Jackson cheese should not serve it. Distributors should stop distribution. To prevent people or animals, including wild animals, from eating the cheese, cheese that is not returned to the place of purchase should be disposed of in a closed plastic bag placed in a sealed trash can.

* People infected with E. coli O157:H7 can develop diarrhea (often bloody) and abdominal cramps for about 3-4 days, after ingesting the organism, but some illnesses may last longer and are more severe. Infection is usually diagnosed by culture of a stool sample. While most people recover within a week, some may develop a severe infection. A type of kidney failure called hemolytic uremic syndrome (HUS) can begin as the diarrhea is improving; this can occur among persons of any age but is most common in children under 5 years old and the elderly. Signs and symptoms of HUS may include: fever, abdominal pain; pale skin tone; fatigue and irritability; small, unexplained bruises or bleeding from the nose and mouth; decreased urination and swelling of the face, hands, feet, or entire body. Persons who experience these symptoms and believe they are at risk for HUS should seek emergency medical care immediately.

* FDA is inspecting the facility in collaboration with an investigation being conducted by the Washington State Department of Agriculture (WSDA). This inspection has identified conditions that create a significant risk of contamination.

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