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Minnesota Firm Recalls Beef Trim Products for Possible E. Coli O157:H7

      WASHINGTON, March 8, 2003 — PM Windom, a Windom, Minn., establishment, is voluntarily recalling approximately 1,126 pounds of beef trim that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

      The products subject to recall are:

  • Various weight combination bins with a package label bearing "BEEF USDA CHOICE OR HIGHER," "40000217005 BNLS SHANK" and "COMBO" containing beef trim;
  • Various weight combination boxes with a package label bearing "BEEF" and "HEEL OF ROUND 371009" containing beef trim;
  • Various weight boxes with a package label bearing "BEEF," "BNLS. TRIMMINGS 340072" "and "PREMIUM TRIM" and
  • Various weight boxes with a package label bearing "BEEF USDA CHOICE OR HIGHER" and "BNLS. TRIMMINGS 240072," and "PREMIUM TRIM."

     The products were produced on Feb. 22 and distributed to wholesale distributors in Illinois, Iowa, Minnesota and Wisconsin.

     "Because of the potential hazard of foodborne illness from consumption of meat products contaminated with harmful bacteria such as E. coli O157:H7, wholesale distributors in the distribution area should check to see if they have the recalled product and return it to the company," said Dr. Garry L. McKee, FSIS administrator.

     E. coli O157:H7 is a potentially deadly bacteria that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.

     The company discovered the problem through third-party laboratory sampling and notified FSIS. FSIS has received no reports of illness associated with this product. Anyone concerned about an illness should contact a physician.

     Media and consumers with questions about the recall may contact LeAnn Saunders, PM Windom vice president of marketing and communications at (816) 880-9500 ext. 11.

     Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The hotline is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time), Monday through Friday. Recorded food safety messages are available 24 hours a day.

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NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov

PREPARING GROUND BEEF FOR SAFE CONSUMPTION

USDA Meat and Poultry Hotline
1-800-535-4555 or visit www.fsis.usda.gov

Although the product being recalled should be returned to the place of purchase, consumers preparing other ground beef products should heed the following advice.

Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 ºF. When a ground beef patty is cooked to 160 ºF throughout, it can be safe and juicy, regardless of color.

The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate digital instant-read thermometer.

Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 ºF has been reached is a significant risk factor for foodborne illness.

Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, the elderly, and those with compromised immune systems.




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