WASHINGTON, July 15, 2002 – Publix
Supermarket Incorporated, Store # 785, a retail store located at 4141 N.
Federal Hwy., Boca Raton, Fla., is voluntarily recalling approximately 110
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 products being recalled are:
- "Publix, BEEF LEAN GROUND (7% FAT)" ;
- "Publix, MAVERICK GROUND ROUND, 4% FAT EXTRA LEAN, GROUND ROUND,
MAVERICK RANCH BEEF";
- "Publix, BEEF LEAN GROUND (7% FAT)";
- "Publix, BEEF LEAN ROUND (7% FAT)";
- "Publix, BEEF GROUND SIRLOIN";
- "Publix, BEEF GROUND ROUND";
- "Publix, BEEF GROUND CHUCK"; and
- "Publix, BEEF GROUND."
The ground beef is packed in foam trays of varying weights and sizes.
Each package is marked with a sell-by date of "07/11/02."
The ground beef was produced on July 9, 2002 and distributed to customers
of the Publix store in Boca Raton.
"Because of the potential hazard of foodborne illness from consumption of
meat products contaminated with harmful bacteria such as E. coli
O157:H7, consumers who have purchased these products should not eat it and
return it to the place of purchase," said Linda Swacina, 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 by
FSIS.
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 and media with questions about the recall may contact Maria
Rodamis, company spokesperson, at (305) 652-2411, ext. 3810.
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
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. |