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

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

Recall Release	CLASS I RECALL
FSIS-RC-037-2010	HEALTH RISK: HIGH

Congressional and Public Affairs
(202) 720-9113
Peggy Riek

WASHINGTON, June 22, 2010 -Crown I Enterprises, Inc., a Bay Shore, N.Y., establishment, is recalling approximately 3,700 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:

24, 8-ounce burgers in 12-pound boxes of "W.B. STOCKYARD, KEEP REFRIGERATED, BURGER FRESH, WB HOME STYLE 8 OZ."
32, 6-ounce burgers in 12-pound boxes of "W.B. STOCKYARD, KEEP REFRIGERATED, BURGER FRESH 6 OZ."
48, 4-ounce burgers in 12-pound boxes of "W.B. STOCKYARD, KEEP REFRIGERATED, BURGER FRESH, 4 OZ."
10-pound boxes of "W.B. STOCKYARD, KEEP REFRIGERATED, BEEF GROUND/EXTRA LEAN."
10- and 20-pound boxes of "W.B. STOCKYARD, KEEP REFRIGERATED, BEEF GROUND 80/20."

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. 20889" inside the USDA mark of inspection as well the Julian dates of "10164" and "10166." These ground beef products were produced on June 11, 2010, and June 15, 2010, and were shipped to food service institutions in Conn., N.J., and N.Y.

The problem was discovered through FSIS microbiological sampling which confirmed a positive result for E. coli O157:H7. FSIS and the company have 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 (including restaurants) 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 Vice President of Operations, Kevin Peterson, at (631) 289-8401, ext. 2222.

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: June 22, 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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