The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert because New York Style Sausage Co., a Sunnyvale, Calif. establishment, sold 77 pounds of raw pork sausage products that were misbranded. The products contain sesame seed, an allergen, which is not declared on the product label. A recall was not requested because it is believed that products are no longer available for consumers to purchase.

The raw pork sausage items were produced on Oct. 15, 2019. The following products subject to the public health alert are: [View labels (PDF only)] 

• 16-oz. plastic wrapped packages containing “SHANNON VALLEY IRISH BRAND Jumbo Pub Style PORK BANGERS.” The product is labeled “Re-freeze or keep refrigerated” and does not bear a use by or sell by date.
• 16-oz. plastic wrapped packages containing “SHANNON VALLEY TRADITONAL IRISH BRAND PORK BANGERS.” The product is labeled “Re-freeze or keep refrigerated” and does not bear a use by or sell by date.

The products subject to the public health alert bear establishment number “EST. 9027” inside the USDA mark of inspection. These items were shipped to a distributor for direct sales to consumers in California.

The problem was discovered by FSIS during routine inspection label verification activities.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an illness should contact a health care provider.

FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

Consumers and members of the media with questions about the public health alert can contact Pasquale Bitonti, vice president of New York Sausage Co., at (408) 745-7675.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume raw product that has been cooked to a temperature of 145°F. The only way to confirm that raw pork sausage products is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.