California Firm Recalls Ground Beef Products Due To Possible E. coli O157:H7 Contamination

California Firm Recalls Ground Beef Products Due To Possible E. coli O157:H7 Contamination

Recall Release	CLASS I RECALL
FSIS-RC-034-2010	HEALTH RISK: HIGH

Congressional and Public Affairs
(202) 720-9113
Adrian Gianforti

Editor's Note, May 20, 2010: The distribution of the product subject to recall has been amended to wholesalers, restaurants, institutions, and federal establishments for further processing.

WASHINGTON, May 15, 2010 - Montclair Meat Co., Inc., a Montclair, Calif., establishment is recalling approximately 53,000 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 (FSIS) announced today.

The products subject to recall include:

Various pound packages of "MONTCLAIR MEAT CO. GROUND BEEF"
Various pound packages of "MONTCLAIR MEAT CO. ALL BEEF PATTIES"

PREPARING GROUND BEEF FOR SAFE CONSUMPTION

USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov

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.

Each package bears establishment number "Est. 6116" inside the USDA mark of inspection. These ground beef products were produced between the dates of May 3, 2010 through May 13, 2010, and were shipped to wholesalers, restaurants, institutions, and federal establishments for further processing in the Los Angeles, Calif., metropolitan area.

The problem was discovered through FSIS microbiological sampling. FSIS has received no reports of illnesses associated with consumption of these products. 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.

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.

Media and consumer questions regarding the recall should be directed to the company's owner, Doug White, at (909) 985-9616.

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.

www.fsis.usda.gov

Food Safety Questions? Ask Karen!
FSIS' automated response system can provide food safety information 24/7

Follow FSIS on Twitter at @usdafoodsafety

Last Modified: May 20, 2010

USDA Recall Classifications
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.
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.


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