|WASHINGTON, July 5, 2000--Bert HazeKamp & Son, Inc., a Muskegon,
Mich., firm voluntarily recalling approximately 11,000 pounds of ground beef products that
may be contaminated with E. coli O157:H7, has identified additional areas of
distribution, the U.S. Department of Agricultures Food Safety and Inspection Service
announced today. |
The ground beef products being recalled are one and two pound packages
of "D&W HAMBURGER," "D&W GROUND BEEF," " D&W GROUND
ROUND," and "D&W GROUND SIRLOIN." Each package has a code of
"181," and bears the establishment number "10017" inside the USDA seal
The ground beef was produced on June 29 and distributed to retail establishments. The
distribution area has been expanded from the initially reported Michigan counties of Kent,
Ottawa, Muskegon, Van Buren, Berrien, Kalamazoo, and Newaygo to now include Barry,
Washtenaw, Allegan, Antrim, Emmett, and Chippewa.
"Because of the potential hazard of foodborne illness from consumption of meat
products contaminated with pathogens such as E. coli O157:H7, I urge consumers who
have purchased the suspect product not to eat it and return it to the place of
purchase,"said Thomas J. Billy, FSIS administrator. "USDA is informing the
public so consumers who may have purchased and stored the product in their refrigerators
or freezers can know to check."
The problem was discovered through routine FSIS microbiological sampling.
E. coli O157:H7 is a potentially deadly pathogen that can cause bloody diarrhea
and dehydration. The very young, the elderly, and persons with compromised immune systems
are the most susceptible to foodborne illness.
FSIS has received no reports of illnesses associated with consumption of this product.
Anyone concerned about an illness should contact a physician.
Consumers with questions about the recall may contact Terry Alman,
customer service representative, at (231) 773-6425. Media with questions may contact Tim
Womdergen at (616) 235-7467, x 108.
Consumers with food safety questions can phone the toll-free USDA Meat and
Poultry Hotline at 1-800-535-4555. The hotline can be reached from 10 a.m. to 4 p.m.
(Eastern Time) Monday through Friday, and recorded food safety messages are available 24
hours a day.
NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov
|PREPARING GROUND BEEF FOR SAFE CONSUMPTION
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.