Recall Release
CLASS I RECALLHEALTH RISK: HIGH Congressional and Public Affairs Nikki Credic-Barrett FSISpress@usda.govFSIS-RC--030-2024
  YU SHANG FOOD INC. RECALLS READY-TO-EAT MEAT AND POULTRY PRODUCTS DUE TO POSSIBLE LISTERIA CONTAMINATION  
WASHINGTON, Nov. 9, 2024 – Yu Shang Food, Inc, a Spartanburg, SC, establishment, is recalling approximately 4,589 pounds of ready-to-eat (RTE) meat and poultry products out of an abundance of caution. These products may be adulterated with Listeria monocytogenes, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).   The ready-to-eat meat and poultry items were produced from October 21 to October 27, 2024. These products have “used by” dates ranging from 21-AUG-2025 through 27-AUG-2025. View full product list. View labels.        The products subject to recall bear establishment number “P-46684” or “EST. M46684” inside the USDA mark of inspection. These items were shipped to retail locations nationwide and available for purchase online.                                  The problem was discovered after FSIS performed routine testing and follow-up activities of finished product produced by Yu Shang Food, Inc. on October 21, 2024, that confirmed the product was positive for Listeria monocytogenes.   Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.   Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food. Anyone concerned about an injury or illness should contact a healthcare provider.     FSIS is concerned that some product may be in consumers’ refrigerators/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.   FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.   Media and consumers with questions regarding the recall can send an email to yushangchicken@gmail.com or contact Ling Li, Yu Shang Food, Inc. Plant Manager, at 408-857-0901.   Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.    
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  NOTE: Access news releases and other information at FSIS’ website at http://www.fsis.usda.gov/recalls.   Follow FSIS on X at twitter.com/usdafoodsafety or in Spanish at: twitter.com/usdafoodsafe_es.    
    USDA RECALL CLASSIFICATIONS    
  Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.  
  Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.  
  Class III This is a situation where the use of the product will not cause adverse health consequences.  
     
             

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