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Salmon dips also on recall list
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The Georgia Department of Agriculture’s discovery of contamination in a type of smoked salmon dip has led to its recall and the recall of three other products.  

House of Thaller, Inc. of Knoxville, Tenn., is voluntarily recalling 529 pounds of Kroger Smoked Salmon Dip because it has the potential to be contaminated with listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, listeria infection can cause miscarriages and stillbirths among pregnant women.

The Smoked Salmon Dip was packed in a clear plastic 7.5 ounce rectangular container and marked with Use By 04NOV2007A LN3 and 04NOV2007B LN3.  The company has also chosen to include the following products produced prior to and following the Smoked Salmon Dip (also in clear plastic 7.5 ounce containers):

Cajun Salmon Dip    287 pounds     Use By 04NOV2007A LN3 and 04NOV2007B LN3

Southern Crab Dip    945 pounds     Use By 04NOV2007A LN3 and 04NOV2007B LN3

Sundried Tomato Crab     516 pounds    Use By 24OCT2007A LN3

All four recalled products were packaged under the Kroger brand and were sold in the Kroger Seafood Department. 

They were distributed to Alabama, Arkansas, Georgia, Illinois, Kansas, Kentucky, Michigan, Missouri, Mississippi, North Carolina, Nebraska, Ohio, South Carolina, Tennessee, Texas, Virginia and West Virginia.

No illnesses have been reported to date in connection with this problem.  

The production of the Smoked Salmon Dip has been suspended while FDA and the company continue to investigate the source of the problem.

Consumers who have purchased these products with the code dates noted above are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the House of Thaller, Inc. at 1-800-462-3365.