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Georgia Firm Recalls Frozen Ground Beef Patties For Possible E. coli O157:H7
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| Recall Release |
CLASS I RECALL |
| FSIS-033-2005 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Steven Cohen
WASHINGTON, Aug. 22, 2005 - - Flanders Provision Co., Inc., a Waycross, Ga., establishment, is voluntarily
recalling approximately 900,000 pounds of frozen ground beef patties that may be contaminated with E. coli O157:H7, the U.S.
Department of Agriculture's Food Safety and Inspection Service announced today.
The products subject to recall include:
- Three- and five-pound packages of "FLANDERS BUN BUSTER, 100% Beef Burgers." Each package contains the production code, "05053."
- 10-pound packages of "FLANDERS BEEF PATTIES." Each package contains the production code "05053."
- 10-pound packages of "FLANDERS HOMESTYLE CUBED BEEF PATTIES." Each package contains the production code, "05055."
- Five-pound packages of "FLANDERS BEEF PATTIES." Each package contains the production code, "05052," "05053," "05055," "05060," "05061," "05062," "05066" or "05069."
- Two-pound packages of "AMERICA'S PRIDE BEEF PATTIES, Quarter Pound Beef Patties." Each package contains the production code, "05055."
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Preparing Ground Beef For Safe Consumption
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F.
Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking.
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- Two-pound packages of "FLANDERS BEEF PATTIES." Each package contains the production code, "05055."
- 10-pound packages of "FLANDERS PATTY MIX." Each package contains the production code, "05060."
- Five-pound packages of "VALUE TIME BEEF PATTIES." Each package contains the production code, "05060."
- Five-pound packages of "GRILL MASTER BEEF PATTIES." Each package contains the production code, "05060" or "05062."
All of the products bear the establishment number "EST. 9145" inside the USDA seal of inspection. The products
were distributed to retail stores nationwide.
The recall was initiated following a food safety assessment triggered by an FSIS epidemiological investigation. E. coli O157:H7
is a potentially deadly bacteria that can cause bloody diarrhea and dehydration. The very young, seniors and persons with weak immune
systems are the most susceptible to foodborne illness.
Media and consumers with questions about the recall should contact Flanders Vice-President Steve Stipe at (912) 283-5191.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at (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. "Ask Karen" is the FSIS virtual representative available 24
hours a day to answer your questions at http://www.fsis.usda.gov/Food_Safety_Education/Ask_Karen/.
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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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