Ohio Firm Recalls Ground Beef Products For Possible E. coli O157:H7

The products subject to recall are 1 to 3 lb. trays of:

• "Kroger, BEEF GROUND, GROUND SIRLOIN PATTIES."
• "Kroger, BEEF GROUND, GROUND ROUND PATTIES."
• "Kroger, BEEF GROUND, GROUND CHUCK PATTIES."
• "Kroger, BEEF GROUND, GROUND BEEF PATTIES."
• "Kroger, KROGER BETTER CHOICE LEAN BEEF."
• "Kroger, LEAN GROUND BEEF, 91/09."
• "Kroger, GROUND BEEF CHUCK, 80/20."

Each product bears the establishment number "EST. 20983" inside the USDA seal of inspection. In addition, each label bears the packaging code "3024" or "3025" below the Kroger brand logo.

Also subject to recall are 1 to 3 lb. trays of:

• "Meijer, GROUND BEEF CHUCK." Each label bears the USDA establishment number "EST. 20983" inside the USDA seal of inspection. Each label also bears the packaging code "3024" below the bar code.

The products were produced on January 24 and distributed to retail stores in Ohio, Illinois, Indiana, Kentucky, Michigan, Missouri, North Carolina, Tennessee, Virginia and West Virginia.

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

This action is being taken based on the results of laboratory samples collected by the state of Ohio in response to several illnesses in that state. The recalled product has not been linked to E.coli-related illnesses there. Anyone concerned about an illness should contact a physician.

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.

Media with questions about the recall may contact Jim Mulhern, company media representative, at (202) 496-2468. Consumers with questions about the recall may contact Sally VandeHei, company consumer representative, at (800) 829-2838.

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

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.