WASHINGTON, Aug. 29, 2001-- IBP Inc., a
Dakota City, Neb. firm, is voluntarily recalling approximately 500,000
pounds of 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 was produced on Aug. 7 and distributed to retail
establishments, wholesale establishments, and institutions nationwide.
The retail products identifiable to consumers are:
- 5 lb. tubes of "100% PURE GROUND BEEF 80/20" marked with
establishment number "EST. 245C" and labeled either
"SELL/FREEZE BY AUG25A" or "SELL/FREEZE BY AUG25B"
and
- 5 lb. tubes of "Ground Beef 27% FAT" marked with
establishment number "EST. 245C" and labeled either
"SELL/FREEZE BY AUG25A" or "SELL/FREEZE BY
AUG25B."
The following products were distributed to wholesale establishments and
institutions. The products are packaged in 10 lb. tubes marked with a
14-digit date code starting with "245C01219." The tubes are
packed in cases marked with a 9-digit date code of "245C01219."
The wholesale and institutional products subject to recall are:
- 6- count cases of "ROUND COARSE GROUND BEEF 85/15" with a
case code of "D-0351-BHV,"
- 6- count cases of "ROUND FINE GROUND BEEF 85/15" with a
case code of "D-0791-BHV,"
- 6- count cases of "ROUND COARSE GROUND BEEF 85/15" with a
case code of "D-0356-BHV,"
- 6- count cases of "CHUCK FINE GROUND BEEF 80/20" with a
case code of "D-0386-BHV,"
- 6- count cases of "CHUCK COARSE GROUND BEEF 80/20" with a
case code of "D-0336-BHV,"
- 6- count cases of "FINE GROUND BEEF 93/07" with a case
code of "D-0811-BHV,"
- 6- count cases of "COARSE GROUND BEEF 93/07" with a case
code of "D-0821-BHV,"
- 8- count cases of "CHUCK FINE GROUND BEEF 80/20" with a
case code of "D-0381-BH,"
- 8- count cases of "CHUCK FINE GROUND BEEF 80/20" with a
case code of "D-0381-BHZ,"
- 8- count cases of "CHUCK COARSE GROUND BEEF 80/20" with a
case code of "D-0331-BH,"
- 8- count cases of "FINE GROUND BEEF 73/27" with a case
code of "D-0211-BH,"
- 8- count cases of "COARSE GROUND BEEF 73/27" with a case
code of "D-0311-BH,"
- 8- count cases of "FINE GROUND BEEF 80/20" with a case
code of "D-0231-BH," and
- 8- count cases of "COARSE GROUND BEEF 80/20" with a case
code of "D-0321-BH."
"Because of the potential for foodborne illness, we want consumers
to be aware of the recall," said Margaret O’K. Glavin, FSIS
associate administrator. "Consumers may wish to ask at the location
where they buy ground beef if the establishment received any of the
recalled product. In addition, diners may wish to ask if meals made with
ground beef contain the recalled product."
The problem was discovered through 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 the IBP
Food Safety Hotline at 1-877-388-5184.
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. |