Home > Food & Drug > Food and Drug Administration Food Recalls |
Nebraska Firm Recalls Ground Beef
|
WASHINGTON, June 13, 2000--Del Gould Meats, Inc., a Lincoln, Neb., firm,
is voluntarily recalling approximately 7,160 pounds of ground beef products that may be
contaminated with E. coli O157:H7, the U.S. Department of Agricultures Food
Safety and Inspection Service announced today. The products subject to recall are Del Gould brand "GROUND BEEF PATTIES," "BEEF PATTY MIX," and "GROUND BEEF" packaged in 10 to 60 pound random weight boxes. The box labels bear production dates of "060200," "060500," or "060600," and "EST. 5553" inside the USDA seal of inspection. The ground beef products were produced on June 2, 5, and 6, and distributed to restaurants, bars, and cafes in southeast Nebraska and southwest Iowa. Consumers may wish to ask at the restaurants where they buy meals containing ground beef if the establishment received any of the recalled product. "Because of the potential for foodborne illness, we want consumers to be aware of the recall,"said Thomas J. Billy, administrator of FSIS. "This is an opportunity to remind consumers to always follow the safe handling instructions required on all raw meat and poultry products and cook ground beef to an internal temperature of 160 degrees F." The problem was discovered through routine FSIS monitoring. E. coli 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 and media with questions about the recall may contact Larry Feerhusen, president of Del Gould Meats, Inc., at 1-800-442-3520. 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. # 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. |
Home > Food & Drug > Food and Drug Administration Food Recalls |