The company Suter recalls chicken salad canned branded as "Bumble Bee" Packaged in Illinois, they went shopping and restaurants nationwideIn regardless, separate recalls, Diana Mexican food recalled 41,670 pounds of chicken tamalesAnd N.Y. Gourmet salad recalled 12 products that wasn't properly inspected
(CNN)--the discovery of hard plastic inside packages prompted a nationwide recall 72,000 pounds of canned chicken salad, one of the many recalls involving poultry and meat products issued by THE US food safety authorities in recent days.
The company Suter recalling 8.2-ounce packages of "Bumble Bee food on the run chicken salad Complete meal Kit" and 3,5-ounce packages of "Bumble Bee chicken salad with Crackers," according to a statement released Friday by the food safety and Inspection Service of the Ministry of Agriculture of the United States.
While the company is headquartered in Sycamore, Illinois, products sold from coast to coast. The recalled products--having an August 2011 "better" date for the lunch Kit, and the corresponding date February 2012 package cracker--were together and shipped to distributors and shops between 14 August and 28 of this year.
The recall was prompted by complaints from people who found pieces of soft plastic inside packages the Bumble Bee. FEMA noted in the press that he has not received any reports of people being hurt or sick as a result.
The recall is a class II, which means that there is a remote chance of adverse health effects, "in accordance with the service control and food safety.
Meanwhile, two unrelated and separate but potentially more dangerous recalls announced late last week, categorized as class I, equating to a "reasonable probability that use of the product will cause serious adverse health consequences or death."
Federal food safety authorities said Friday that Diana Mexican food products, Lawndale, California, recalling 41,670 pounds of chicken tamales.
The tamales contain whey, a known allergen. But packages not Note serum on labels, said the food safety and inspection service, potentially imperiling consumers.
The tamales, Congressman restaurants in California, produced between December 2, 2010. There are no known reports of side effects of illegal presence of whey, which was discovered by federal authorities in a "routine inspection".
One day earlier, Brooklyn based N.Y. Gourmet salad recalled meat and poultry products because, prior to their distribution, untested by federal health inspectors.
While there have been no reports of cancer, was issued 30 October a public health notification for a host of products packaged Gourmet salads between 11 March and 29 October this year. The revocation list contains 12 items--ranging from Swedish meatballs into stuffed cabbage to grilled chicken--all wrapped in a 4.5-5.5 and 6 pound packages.
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2 Garlic cloves, chopped
1 Cup green or brown lenses, washed and took over
1 Bay leaf
1 / 2 medium onion
Salt to taste
1 water-packed tuna, drained
1/4 Cup chopped flat parsley
1 Tablespoon chopped chives
1 Tbsp fresh lemon juice
1 Tablespoon sherry vinegar or red wine vinegar
1 Tsp Dijon mustard
1/4 Cup olive oil extra vergine
1. Place of the lenses, half the garlic, the bay leaf and the onion in a medium sized pot or soup pot. Add 1 litre Wasser.Zum cooking bring, reduce the heat and add salt to taste (approximately 1 teaspoon add).Cover and simmer allow 30 minutes for the lenses are just tender.Remove the onion and bay leaf and discard.Drain the lenses set through a strainer over a bowl.
2. In a large bowl, combine the tuna, parsley, chives, draining lenses.
Whisk 3. in a small bowl or measuring cup, the lemon juice, vinegar, mustard, remaining clove of garlic and salt and pepper together after Geschmack.Schneebesen in olive oil and 2 tablespoons of broth from the lenses.Taking tuna with lenses and serve.
Yield:Four acts.
Preparation ahead:This keeps for four or five days in the refrigerator.
Nutritional information per serving: 327 calories; 16 grams of fat 2 g saturated fat; 15 milligrams cholesterol; 30 grams carbohydrates; 8 grams of dietary fiber; 167 mg sodium; 19 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."
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For the lenses:
2 Cups green Le Puy lentils, washed and took over
2 large garlic cloves, crushed
1 Bay leaf
1 medium onion, half reduced
1 medium carrot, quartered
6 Cups water
Salt to taste
Fresh ground pepper
1/4 Cup chopped flat parsley
1/2 Cup walnuts broken
For the dressing:
2 Tablespoons red wine vinegar or sherry vinegar
1 Tablespoon Dijon mustard
Salt
1 Shallot, minced meat, 1 clove garlic, chopped
1/3 Cup walnut oil
Salt and freshly ground pepper
1. Combine oven the lenses, garlic, bay leaf, onion, carrot and water in a large pot or Dutch.Bring to a boil.Add salt to taste (1 to 2 teaspoons), reduce the heat to low ceilings and simmer let 35 to 45 minutes until the lentils are soft.Remove from heat.and dispose of the onion, carrot, garlic and bay leaf.Drain through a sieve set over a bowl.
2. Whisk the vinegar, Dijon mustard, salt and shallot or Knoblauch.Schneebesen in the oil and 2-4 tablespoons of liquid of the lenses.Stir in the Linsen.Die parsley and pepper and taste and adjust salt. spoon on plates, arrange walnuts above on the lenses and serve.
Yield:Six is used.
Preparation ahead:This holds for five days in the Kühlschrank.Wenn you lenses ahead make, not drain, before the Speichern.Sie you continue draining fluid absorb. before dressing, adding liquid from the lenses to taste.
Nutritional information per serving: 380 calories 20 grams of fat 2 g saturated fat; 0Milligrams cholesterol; 38 grams carbohydrates; 10 grams of dietary fiber; 60 mg sodium (includes not salt added during preparation); 16 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."
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4 Cups wild or baby Arugula
2 Cups grated carrots
2 Tablespoons broken walnuts (1/2 ounce)
1/4 Cup grated Parmesan cheese or crumbled blue cheese (1 oz)
1 El chopped fresh tarragon
For the dressing:
1 Tbsp fresh lemon juice
1 Tablespoon sherry vinegar
1 Tsp balsamic vinegar
Salt to taste
1 Tsp Dijon mustard
1 small garlic clove, mashed or fine minced (optional)
1/4 Cup olive oil extra vergine
Walnut 2 tablespoons oil
1. Combine the rocket, carrots, walnuts, cheese and tarragon in a salad bowl.
2. In a small bowl or measuring cup combine the lemon juice, vinegar, salt and mustard.Whisk together and add the garlic.Whisk in the oils.
3. Just before serving, toss the salad with dressing.
Yield:Serves four to six.
Preparation ahead:Can serve several hours before to combine the salad ingredients and covered in the refrigerator in a bowl.The Association will keep for several hours in or outside of the refrigerator.
Nutritional information per serving(four servings): 259 calories 25 grams of fat; 4 grams saturated fat; 4 grams cholesterol; 8 grams carbohydrates; 2 grams of fiber; 146 mg sodium (includes not salt added during preparation); 4 grams protein
Nutritional information per serving(6 servings): 172 calories; 16 grams of fat 2 g saturated fat; 3 G cholesterol; 5 grams carbohydrates; 1 grams of fiber; 98 mg sodium (includes not salt added during preparation); 2 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached latest book "the very best of recipes for health," was recently by Rodale books published.
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