New York Firm Recalls Ground Beef Products Due to Possible E. coli O157:H7 Contamination
Recall Release
CLASS I RECALL
FSIS-RC-038-2007
HEALTH RISK: HIGH
Congressional and Public Affairs
(202) 720-9113
Laura Reiser
Note: The company's consumer and media contact
information have been updated.
WASHINGTON, September 5, 2007 -
Fairbank Reconstruction Corp., doing business as Fairbank
Farms, an Ashville, N.Y., establishment, is voluntarily
recalling approximately 884 pounds of ground beef
products because they may be contaminated with E. coli
O157:H7, the U.S. Department of Agriculture’s Food Safety
and Inspection Service announced today. [View Labels; PDF Only]
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.
The products subject to recall include:
1.33-pound trays of “SHAW’S FRESH GROUND ROUND BEEF PATTIES, 85/15.” Each package bears the establishment number “Est. 492” inside the USDA mark of inspection. Each “Nutrition Facts” label bears a time stamp between “17:05” and “17:25” as well as a date code of “243.”
The ground beef products were produced on Aug. 31,
2007, and were distributed to retail establishments in
Connecticut, Maine, Massachusetts, New Hampshire, Rhode
Island and Vermont.
The problem was discovered through the establishment’s
routine microbiological testing program.
Consumers with questions about the recall should
contact the company’s toll-free consumer hotline at
1-800-724-1136. Media with questions about the recall
should contact company public affairs representative Mark
Crouser at (816) 512-2292.
E. coli O157:H7 is a potentially deadly
bacterium that can cause bloody diarrhea and dehydration.
The very young, seniors and persons with compromised
immune systems are the most susceptible to foodborne
illness.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours
a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline
(1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time)
Monday through Friday. Recorded food safety messages are available 24 hours a day.
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.
Class II
This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
Class III
This is a situation where the use of the product will not cause adverse health consequences.
