WASHINGTON, Aug. 27, 2001 – Green Bay
Dressed Beef, Inc., a Green Bay, Wis. firm, also doing business as
American Foods Group, is voluntarily recalling approximately 530,000
pounds of fresh 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 were produced on Aug. 2 and
distributed to retail establishments, wholesale establishments, and
institutions nationwide.
The retail products identifiable to consumers are:
- 5-pound tubes of "PURE GROUND BEEF" marked with
establishment number "EST. 410" and labeled "SELL BY
AUG/19/01." This product was distributed to retail establishments
in South Carolina.
- 3- and 5-pound tubes of "KROGER GROUND BEEF," "KROGER
GROUND CHUCK," and "KROGER GROUND ROUND" marked with
establishment number "EST. 410" and labeled "SELL BY
AUG/19/01." These products were distributed to retail
establishments in: Georgia, Indiana, Kentucky, Michigan, Ohio,
Tennessee, and Virginia.
The following products were distributed to wholesale establishments:
- "BEEF CHUCK COARSE GROUND 80/20,"
- "BEEF CHUCK FINE GROUND 82/18,"
- "BEEF ROUND COARSE GROUND 87/13,"
- "BEEF ROUND FINE GROUND 87/13,"
- "BEEF SIRLOIN COARSE GROUND 85/15,"
- "BEEF SIRLOIN FINE GROUND 92/08,"
- "BEEF COARSE GROUND 75/25," and
- "BEEF FINE GROUND 73/27."
These products are packaged in 10-pound tubes marked with establishment
number "EST. 410" and labeled "SELL BY DATE 08/19/01."
The tubes are packaged in 4-, 6-, and 8-count cases. The cases are marked
with the sell by date and one of the following case codes:
"17000," "30000," "30200,"
"30400," "31300," "31900,"
"13800," "14000," "14300,"
"16600," "48500," "16900,"
"22400," "22500," "22800,"
"24000," "24100," "41300,"
"12000," "16400," "20300,"
"20400," "20500," "20600,"
"20700," and "20800."
The following product was distributed to institutions:
- 10-pound tubes of "SYSCO BEEF FINE GROUND 81/19" marked
with establishment number "EST. 410." The tubes are packaged
in 2-, 4-, and 8-count cases. The cases are labeled "SELL BY DATE
08/19/01" and marked with one of the following case codes:
"09393," "82059," "60931," and
"08217."
"Because of the potential hazard of foodborne illness, I urge
consumers who have purchased these products not to eat them and to return
them to the place of purchase," said Margaret O’K. Glavin, FSIS
associate administrator. "USDA is informing the public so consumers
who may have purchased and stored the product in their refrigerators or
freezers can know to check."
The problem was discovered through follow-up sampling as a result of a
retail recall on Aug. 13 (FSIS-RTR-01-006).
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.
Consumers with questions about the recall may contact Sally Vande Hei,
American Foods Group executive assistant, at (877) 894-3927. National
media with questions may contact Jim Mulhern, a representative of
Fleishman-Hillard, at (202) 828-8847. Local media with questions may
contact Susan Finco, a representative of Leonard & Finco, at (920)
496-3130.
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
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. |