WASHINGTON, Oct. 27,
2000--Omaha Steaks International, Inc., an Omaha, Neb., firm, is
voluntarily recalling approximately 22,000 pounds of frozen ground beef
products that may be contaminated with E. coli O157:H7, the U.S.
Department of Agriculture's Food Safety and Inspection Service announced
today.
The ground beef products being recalled
bear the establishment number "1198A" inside the USDA seal of
inspection and a production code beginning with "07180" and
ending with "21," "22," or "25." Products
subject to recall are:
- "GROUND BEEF BURGERS (OMAHA STEAKS
BURGERS)" in 48 ozs. boxes of 12 burgers, 4 ozs. each. Each box
is marked with item number "658."
- "OMAHA STEAKS ANGUS GROUND BEEF
CHUCK PATTIES" in 12.5 lb. boxes of 25 burgers, 8 oz. each. Each
box is marked with item number "3611080."
- "GROUND BEEF BURGERS (OMAHA STEAKS
BURGERS)" in 24 ozs. boxes of 6 burgers, 4 ozs. each. Each box is
marked with item number "1249."
- "GROUND BEEF" in 50 lbs.
boxes containing two 25 lb. bags. Each box is marked with item number
"0710004."
- HORIZON brand "GROUND BEEF CHUCK
PATTIES (ANGUS)" in 10 lb. boxes of 32 burgers, 5 oz. each. Each
box is marked with item number "4011050."
The ground beef was produced on July 18
and distributed via mail order; door-to-door sales; retail establishments;
the Internet; and institutional sales nationwide.
The problem was discovered when
Connecticut officials contacted FSIS about suspected illnesses. FSIS's
samples of the product tested positive for E. coli O157:H7. A link
between the illnesses and the product has not been confirmed.
"Because of the potential hazard of
foodborne illness from consumption of meat products contaminated with
harmful bacteria 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 Billy, FSIS administrator. "USDA is
informing the public so consumers and institutions who may have purchased
and stored the product in their refrigerators or freezers can know to
check."
E. coli
O157:H7 is a potentially deadly bacteria 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.
Anyone concerned about an illness should
contact a physician.
Media with questions about the recall may
contact Sharon Bargas, public relations manager, Omaha Steaks, at (402)
597-3000. Customers with questions may contact the toll-free Omaha Steaks
product safety information line, at (877) 789-7117. The information line
can be reached from 7 a.m. to 10 p.m. (Central Time) Monday through
Friday, 8 a.m. to 5 p.m. (Central Time) on Saturday, and 12 p.m. through 5
p.m. (Central Time) on Sunday. Information can also be found on the Omaha
Steaks website at http://
www.omahasteaks.com/safety.
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.
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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
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. |