Nebraska Firm Recalls Ground Beef
and Buffalo Products Due to Possible E. Coli O157:H7 Contamination
Recall Release
CLASS I RECALL
FSIS-RC-035-2007
HEALTH RISK: HIGH
Congressional and Public Affairs
(202) 720-9113
Amanda Eamich
WASHINGTON, July 25, 2007 - Custom Pack, Inc., a Hastings,
Neb., establishment, is voluntarily recalling approximately 5,920 pounds
of ground beef and buffalo products because they may be contaminated with
E. coli O157:H7, the U.S. Department of Agricultures Food Safety and Inspection
Service announced today.
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:
10-pound bags of CUSTOM PACK, INC., GROUND BEEF. Each label bears
a package date of 6-1, 6-4, 6-5, 6-7, 6-8, 6-11, 6-12 or
6-13.
25-pound boxes of 3.2 OZ. BEEF PATTIES. Each box bears the package
date of 6-7-07.
25-pound boxes of 4 OZ. BEEF PATTIES. Each box bears the package
date of 6-7-07.
25-pound boxes of 5 1/3 OZ. BEEF PATTIES. Each box bears the package
date of 6-7-07.
25-pound boxes of 8 OZ. BEEF PATTIES. Each box bears the package
date of 6-7-07.
6-pound boxes of 16-6 OZ. CHAR PATTIES. Each box bears the package
date of 6-7-07.
12-pound boxes of GROUND BUFFALO PATTIES. Each box bears the package
date of 6-7-07.
Each package also bears the establishment number Est. 5650 inside the
USDA mark of inspection.
The ground beef products were produced between June 1 and June 13, 2007,
and were distributed to restaurants and institutions in Nebraska. The ground
buffalo patties were produced on June 7, 2007, and distributed to restaurants
and institutions in Colorado. None of these products were sold through grocery
stores.
The problem was discovered through sampling done by the Nebraska Department
of Health Services, in coordination with the Centers for Disease Control
and Prevention, as part of an investigation into a reported illness.
Consumers and media with questions about the recall should contact company President David B. Dirks at (402) 462-2532.
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.
