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Wisconsin Firm Recalls Ground Beef Products Due
to Possible E. Coli O157:H7 Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-001_2013 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Richard J. McIntire
WASHINGTON, January 15, 2013 – Glenn’s Market and Catering, a
Watertown, WI establishment, is recalling approximately
2,532 pounds of raw ground beef products that may be
contaminated with E. coli O157:H7, the U.S.
Department of Agriculture’s Food Safety and Inspection
Service (FSIS) announced today.
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PREPARING GROUND BEEF FOR SAFE CONSUMPTION
Wash hands before and after handling raw meat with warm/hot (preferred) or cold soapy running water by rubbing hands together
vigorously for at least 20 seconds. Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean up
any spills right away. The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps to
dislodge bacteria and viruses from hands and surfaces.
Additionally, warm/hot water helps to dissolve fats/foods, aiding in cleaning/microbe removal and can also assist in deactivation of
pathogens. For more information on hand washing, go to http://www.cdc.gov/
handwashing.
If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers
can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses.
Keep raw meat, fish and poultry away from other food that will not be thoroughly cooked. Use separate cutting boards for raw meat,
poultry, and their juices and thoroughly cooked foods. Thoroughly cook ground meat such as beef to an internal temperature of 160° F,
as measured with a food thermometer, before eating. Refrigerate raw meat and poultry within two hours after purchase (one hour if
temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.
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The products subject to recall are:
- Various size packages of Glenn’s Market ground
round, ground chuck and ground beef sold between
Dec. 22, 2012 and Jan. 4, 2013.
The products subject to recall were sold only at Glenn’s
Market and Catering in Watertown, WI from the retail
meat case.
FSIS was notified of an investigation of E. coli
O157:H7 illnesses by the Wisconsin Division of Public
Health on Jan. 10, 2013. Working in conjunction with the
Wisconsin Division of Public Health, three case-patients
with the outbreak strain have been identified in the
state with illness onset dates ranging from Dec. 29,
2012 to Jan. 1, 2013. Among the three case-patients with
available information, all three reported consuming raw
ground round; two consumed product ground and purchased
on Dec. 24, 2012; the third consumed product ground and
purchased on Dec. 30, 2012 prior to illness onset. FSIS
is continuing to work with the Watertown Department of
Public Health, the Wisconsin Division of Public Health,
the Wisconsin Department of Agriculture, Trade and
Consumer Protection and the U.S. Centers for Disease
Control and Prevention on this investigation.
FSIS and the establishment are concerned that some
product may be frozen and in shoppers’ freezers.
FSIS routinely conducts recall effectiveness checks to
ensure that steps are taken to make certain that the
product is no longer available to consumers. When
available, the retail distribution list(s) will be
posted on the FSIS website at:
www.fsis.usda.gov/FSIS_Recalls/
Open_Federal_Cases/index.asp.
E. coli O157:H7 is a potentially deadly
bacterium that can cause dehydration, bloody diarrhea
and abdominal cramps 2-8 days (3-4 days, on average)
after exposure to the organism. While most people
recover within a week, some develop a type of kidney
failure called HUS. This condition can occur among
persons of any age but is most common in children under
5-years old and older adults. Symptoms of HUS may
include fever, abdominal pain, pale skin tone, fatigue
and irritability, small, unexplained bruises or bleeding
from the nose and mouth, decreased urination, and
swelling. Persons who experience these symptoms should
seek emergency medical care immediately.
FSIS advises all consumers to safely prepare their raw
meat products, including fresh and frozen, and only
consume ground beef that has been cooked to a
temperature of 160° F. The only way to confirm that
ground beef is cooked to a temperature high enough to
kill harmful bacteria is to use a food thermometer that
measures internal temperature.
Consumers and media with questions regarding the recall
should contact the company’s vice president, Jeff
Roberts, at (920) 261-2226.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available
24 hours a day at AskKaren.gov or via smartphone
at m.askkaren.gov.
"Ask Karen" live chat services are available Monday
through Friday from 10 a.m. to 4 p.m. ET. 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. The online Electronic Consumer
Complaint Monitoring System can be accessed 24 hours a
day at:
www.fsis.usda.gov/FSIS_Recalls/
Problems_With_Food_Products/index.asp |
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Last Modified:
January 30, 2013 |
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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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