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West Virginia Firm Recalls Ground Beef
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WASHINGTON, May 13, 2001--Young & Stout, Inc., a Bridgeport, W.Va. firm, is voluntarily recalling approximately 150 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 product being recalled includes the name "YOUNG & STOUT INC.," and is labeled as "GROUND BEEF." The ground beef was produced on May 8 and packaged in various sizes. Each package has a date code of "E0801," and bears the establishment number "17559" inside the USDA seal of inspection. The ground beef was distributed to restaurants in Bridgeport, W.Va., Buckhannon, W.Va., and Nutter Fort, W.Va. While Young & Stout reports that the product being recalled has already either been consumed or returned to the plant, FSIS wants consumers to be aware of the recall. "Because of the potential for foodborne illness caused by E. coli O157:H7, we want consumers to be aware of the recall," said Thomas Billy, FSIS administrator. "Purchasers or consumers of ground beef may wish to ask restaurants where they consume ground beef if the product or meal contains the recalled product." The problem was discovered through routine FSIS microbiological sampling. 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. 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 Steve Stout, owner of Young & Stout, at (304) 842-5142. 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 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. |
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