Sara Lee Foods announced today that it is voluntarily recalling specific lots of Sara Lee and Quality Packing Co. pre-sliced, packaged luncheon meats because these products may potentially contain the bacteria Salmonella. The company is taking immediate action as a result of a single reported illness.

Approximately 13,600 pounds of product are being recalled. Only the following products with these specific codes are affected by the voluntary recall.

—  Sara Lee Cajun Style Beef, 8 oz. package
SKU 16649
“Sell by” date code of JUN27 AS3D
— Sara Lee Roast Beef, 8 oz. package
SKU 16683
“Sell by” date codes of JUN27 AF1D and JUN 27 AF2D
— Sara Lee Brown Sugar Ham, 8 oz. package
SKU 16688
“Sell by” date codes of JUL4 AF2D, JUL4 AF3D, JUL4 AS1D and JUL4 AS2D
— Quality Packing Co. Cajun Style Beef Fully Cooked, Net Wt. 12 lb.
“Sell by” date code of JUN27 01
— Quality Packing Co. Sliced USDA Choice Roast Beef, Net Wt. 32 oz.(2 lb.)
“Sell by” date code of JUN27 01

No other code dates or varieties are affected by the voluntary recall.



Sara Lee

Since the products have a “sell by” date of June 27 or July 4, most of the product should already have been consumed or thrown away. However, consumers who have Sara Lee Cajun Style Roast Beef, Sara Lee Brown Sugar Ham, Sara Lee Roast Beef, Quality Packing Co. Cajun Style Beef Fully Cooked or Quality Packing Co. Sliced USDA Choice Roast Beef with the code date listed above are urged to return the product to the place of purchase for a full refund. Consumers with questions may call toll-free at 800.323.7117.

“Our primary concern is the well being of our consumers and the safety of our products, and that is why we have taken immediate actions to remove potentially affected products from store shelves,” said Mike Pennella, president and chief executive officer of Sara Lee Foodservice and Deli Company. “We are working closely with the USDA to take the most responsible actions that best serve the interests of our consumers.”

Salmonella bacteria are often found in a variety of foods such as meats, milk, eggs and vegetables. It can, however, sometimes result in an infection called salmonellosis, which can cause diarrhea, abdominal pains, chills, fever, nausea and vomiting eight to 72 hours after infection. The elderly, infants and those with impaired immune systems are more likely to develop salmonellosis.

The following recommendations have been developed to help consumers reduce the risk of foodborne salmonellosis:

  • Always cook raw food from animal sources such as beef, pork, or poultry thoroughly.
  • Wash raw vegetables well before eating.
  • Keep raw foods separate from cooked foods in the kitchen and in the refrigerator.
  • Do not consume raw (unpasteurized) milk or food made from raw milk.
  • Wash hands, knives and cutting boards after handling uncooked foods.
  • Observe all expiration dates for perishable items that are pre-cooked or ready-to-eat.

To view related research reports, please follow the links below:-

Meat and Poultry in the USA

Pathogen Testing in the US Food Industry

Microbial Foodborne Diseases