|WASHINGTON, August 5,
2000--Moyer Packing Co., a Souderton, Penn., firm, is voluntarily
recalling approximately 253,350 pounds of ground beef that may be
contaminated with E. coli O157:H7, the U.S. Department of
Agriculture's Food Safety and Inspection Service announced today. Last
Saturday, the firm voluntarily recalled approximately 346,700 pounds of
ground beef due to possible E. coli O157:H7 contamination.
The products being recalled today, "MOPAC"
pure ground beef, pure ground sirloin, pure ground round and pure ground
chuck, were produced on July 19 and packaged in 10-pound packages. The
packages bear the plant's establishment number 1311, the production date
of "07/19/00," and were shipped in boxes weighing 40 to 60 pounds.
The ground beef was distributed to
wholesalers in New York, New Jersey, Connecticut, Massachusetts, Maryland,
Virginia, Rhode Island, West Virginia, Pennsylvania and the District of
Columbia. Products involved in the recall may have been reground and
repackaged at the retail level.
of the potential for foodborne illness, we want consumers to be aware of
the recall," said Margaret O'K. Glavin, associate administrator of FSIS. "Purchasers
of ground beef may wish to ask retailers if ground beef at their stores
was produced with any of the recalled product."
The problem was discovered through FSIS
microbiological sampling. The sample that led to this recall is part of
ongoing traceback sampling at the plant. A sample of re-ground beef
collected July 26 from a retail store tested positive for E. coli O157:H7.
The retail store held and did not sell any of the potentially contaminated
product. Product from an unopened package of the lot of Moyer
coarse-ground beef believed to have been used in the July 26 retail sample
was tested, resulting in today's recall.
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 Ella Roush, Moyer Packing Co., toll-free at (877) 926-6937.
Media with questions may contact Ella Roush, Moyer Packing Co., at (215)
723-5559 extension 4003.
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
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.