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| Missouri Firm Recalls Fresh Boneless Beef Products Due to Possible E. coli O157:H7 Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-008-2010 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Peggy Riek
WASHINGTON, February 2, 2010 - West Missouri Beef, LLC, a Rockville, Mo.,
establishment, is recalling approximately 14,000 pounds of fresh boneless 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.
The following products are subject to recall:
- One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as "75 1-M," produced on October 26, 2009.
- One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as "90 3-D," produced on November 25, 2009.
- One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as "90 5-D," produced on November 27, 2009.
- Combo bins containing approximately 2,000 pounds of fresh boneless beef identified as "90 2-P," "90 2-R" or "90 2-V," produced on December 8, 2009.
- One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as "90 3-E," produced on January 13, 2010.
Each container is marked with the establishment number "EST. 5821" inside the USDA mark of inspection.
The fresh boneless beef products were distributed to wholesalers in the Chicago, Ill., area.
The problem was discovered by FSIS during a verification review performed at the establishment.
FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned
about an illness should contact a physician.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in
the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the
most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the
recall and that steps are taken to make certain that the product is no longer available to consumers.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only
consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way
to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a food
thermometer to measure the internal temperature.
Media and consumer questions regarding the recall should be directed to General Manager Byron Mott at (660) 598-2045.
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. |
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Last Modified:
February 2, 2010 |
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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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