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North Carolina Store Recalls Ground Beef For Possible E. coli O157:H7

WASHINGTON, June 24, 2002 – Harris Teeter, a retail store located at 4421 Six Forks Rd., Raleigh, N.C., is voluntarily recalling approximately 25 pounds of fresh 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.

The ground beef being recalled is “HT PREMIUM GR BF 80% LN 20% FAT,” packed in foam trays, with packages varying in weight between 1 and 1.5 lbs. Each package is marked with a sell-by date of “06/19/02.”

The ground beef was produced on June 18.

“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 William J. Hudnall, acting FSIS administrator. “USDA is informing the public so consumers who may have purchased and stored the product in their refrigerators or freezers will know to check.”

The problem was discovered through routine microbiological sampling.

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.

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 Beverly Griffin, Harris Teeter, manager of customer relations, at (704) 844-3465. Media with questions may contact Jessica Graham, Harris Teeter, corporate communications manager, at (704) 844-3904.

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

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 food 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, seniors, and those with compromised immune systems.




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