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Wisconsin Firm Recalls Beef Products For Possible E. coli O157:H7
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-035-2004 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Steven Cohen
WASHINGTON, September 17, 2004 - Packerland Packing Company, a Green Bay, Wis.,
firm, is voluntarily recalling approximately 59,000 pounds of 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 subject to recall was produced on September 2, 2004 and was shipped to distributors in Louisiana,
Virginia, South Carolina, Indiana, Massachusetts, Wisconsin and Illinois for sale in restaurants and retail stores.
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PREPARING GROUND BEEF FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
1-888-MPHotline or visit www.fsis.usda.gov
Although the product(s) being recalled should be returned to the point 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 °F. When a ground beef patty is cooked to
160 °F 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 food 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 °F 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, seniors, and those with compromised immune systems.
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The products subject to recall include:
- 10-pound chubs of "IMPERIAL BEEF FINE GROUND 81/19." The chubs are packed four to a case and each case bears the code "G18148FR."
- 10-pound chubs of "PPC'S GROUND BEEF, FINE GROUND SIRLOIN 95/5." The chubs are packed four to a case and each case bears the code "G49548RO."
- 10-pound chubs of "PPC'S GROUND BEEF, COARSE GROUND SIRLOIN 95/5." The chubs are packed four to a case and each case bears the code "G49540PP."
All of the boxes and the chubs bear the establishment code "Est. 562B," inside the USDA mark of inspection.
On September 17, FSIS was notified by the company that the ground beef, which should have become cooked product, was
mistakenly mixed with other beef produced on September 2. FSIS has received no reports of illnesses associated with
consumption of this product.
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.
Media and consumers with questions about the recall may contact company General Manager Steve Van Lannen at 920-406-2103.
Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).
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 www.fsis.usda.gov
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USDA Recall Classifications
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| Class I |
This is a health hazard situation
where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
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| Class II |
This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
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| Class III |
This is a situation where the use of the product will not cause adverse health consequences.
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