Although I don’t know anything about these products, in the past several Canadian meat processing companies have had similar problems and fully recovered from them. As have those who make peanut butter or acetaminophen or certain vegetables. Of course they should earn your trust and not have many more problems than others in their industry.
I buy BH hummus too, but decided on Ithaca today. 
I went to my local (chain) grocery store this morning and they said they aren’t carrying B/H liverwurst anymore. I would buy some from time to time, because I think liverwurst sandwiches with bread & butter pickles are very good!
That shouldn’t be surprising as the liverwurst production line was the source of the contamination and they’re no longer going to make it. Their statement said, in part
First and foremost, our investigation has identified the root cause of the contamination as a specific production process that only existed at the Jarratt facility and was used only for liverwurst. With this discovery, we have decided to permanently discontinue liverwurst.
Then it’s permanent. I don’t know if it’s regional or what, but where I live, their pastrami and corned beef are made from top round, which is wrong anyway. Unfortunately that’s the only deli brand I can get easily, but of course I can get liverwurst from other companies.
In fact, I had just purchased some liverwurst from a different brand a few days before the recall, and still risked eating it-- no issues.
Jones Dairy Farm, the little package of liverwurst slices, is my weak spot. I could eat it every day of the year. I hope nothing goes wrong with that brand.
You have to admit that would be more authentically Texan. 
Which makes zero logical sense. But makes complete PR sense if the goal is
Nothing more to see here la la la. There’s definitely no reason to dig deeper into our other products or plants. Nosiree, nothing to see here! Just just keep walking, people!
I don’t even eat liverwurst, so perhaps it’s more popular than I think and justifies a dedicated production line?
It seems to sell well elsewhere. We regularly buy Blue Bell packs of vanilla ice cream cups in Kentucky. It’s much better than some other big brands, like Breyer’s.
I suspect that other purveyors of deli meats have their own closet skeletons.* I remember my father boycotting Katz’s Deli in NYC many years ago because of a negative perception of their counter people’s sanitary habits (Katz’s has been a successful concern for a very long time, shipping product across the country).
*although it’s doubtful that employees are falling into slicing machines and being sent out as 100% premium corned beef.
Makes potentially logical sense to me, if
our investigation has identified the root cause of the contamination as a specific production process that only existed at the Jarratt facility and was used only for liverwurst.
Have you worked in food production at this level? Do they make any other product that consists of organ meat mashed with fat? Is the machinery that mashes it difficult to keep scrupulously clean compared to meat slicers? There are a lot of questions that none of us here know the answers to.
I recall the Food Lion meat scandal from 1992 where they were caught repackaging expired meats and given new expiration dates. It hurt the brand severely, but I think they have some of the best meat and prices out of all the grocery stores. Sometimes a little scandal can help a brand IMHO.
Which reminds me: Here’s a 1960s promotional film made by Hormel, given the Rifftrax treatment.
It doesn’t take much to be better than Breyer’s these days. Its quality has fallen off considerably from when the product’s selling point was that its ingredients consisted entirely of cream, sugar, salt, natural flavors like real vanilla and chocolate, and fruit. It’s now no different from most other ice creams on the market.
If I want quality meat I go to a local store that not only sells high end cuts but othe pieces parts as well. They also sell me suet that render down for making good pastry crust. Not cheap but I;ve loved everything I got there.
Good point. I took the “specific production process” words as very euphemisitically referring to local carelessness & neglect (“mistakes were made”). Rather than as you suggest a technological limitation inherent in their production facility.
I suppose an accurate parsing also depends on how many other BH plants make liverwurst. If Jarret was one of 10, why close the others? Same machinery and same risk but so far lucky? Or different machinery and no common risk?
If Jarret was their only production line for liverwurst then their total production needs to be paused to fix the technological production issue. But why terminate rather than pause? Or is liverwurst perhaps a niche product with a slowly shrinking demand and terminating it now lets them look good while also repurposing that part of the plant to more profitable production?
All interesting questions without answers (yet) and you’re quite right my initial take was more cynical than my norm. Which is not a good look.
I’m not big on luncheon meats, but doesn’t that describe most of them?
You think most deli meats are organ meats? Uh no.
I’ll digress a moment with my all-time favorite customer back when I worked at a bakery. This older Russian lady came in, round and wrinkled and scarved, and walked up to the glass display case. With a gleam in her eye, she jabbed a finger at the poppyseed cake and whispered in her heavy accent, “Give me a slice of the cake with the roach shits!”
Boar’s Head sliced turkey is excellent. Every now and then I’ll make schmancy sandwiches for dinner, and that turkey is the main meat int he sandwich. As gross as this news story is, I’ll probably buy their turkey again next time. It’s much tastier than the Oscar Meyer or Hillshire Farms alternatives.
I’m not him, but a lot of deli meats aren’t slices of a single muscle from a single animal. Some certainly are, but many are not.
Many are some form of mashed compressed muscle from umpteen cuts from umpteen critters blended with fat and maybe some binder into a loaf of uniform color, flavor, and consistency so it resembles intact meat despite not being quite the same thing. Which is then sliced for use.
Beyond the deli loaves we get into the sausages and salamis and such, where of course nobody expects the meat to be single-cut intact.
So the concern about batch contamination remains. Flesh from one bad cow / turkey / chicken might end up in 50 lbs. of finished beast-loaf. And if some contaminated stuff gets stuck in a machine, it may well infect hundreds of lbs. of passing raw material. Which is then blended into thousands of lbs. of finished product.