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| Kansas Slaughter Firm
Recalls Ground Beef Due to Possible E. Coli O157:H7
Adulteration |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-064-2011 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Cathy Cochran
WASHINGTON, Aug. 12, 2011 - National Beef
Packing Co. LLC, a Dodge City, Kan., establishment, is recalling
approximately 60,424 pounds of ground beef products that may be
adulterated 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:
Ground beef chubs produced on July 23, 2011 with a
Freeze by Date of August 12, 2011:
- Boxes containing six 10-pound chubs of “National Beef
80/20 Fine Ground Chuck.” These can be identified by the
product code 483.
- Boxes containing eight 5-pound chubs of “National Beef
80/20 Fine Ground Chuck.” These can be identified by the
product code 684.
- Boxes containing twelve 3-pound chubs of “National Beef
80/20 Fine Ground Chuck.” These can be identified by the
product code 782 or 785.
- Boxes containing six 10-pound chubs of “National Beef
80/20 Fine Ground Chuck.” These can be identified by the
product code 787.
Ground beef chubs produced on July 25, 2011 with a
Freeze by Date of August 14, 2011:
- Boxes containing eight 10-pound chubs of “National Beef
81/19 Fine Ground Beef.” These can be identified by the
product code 431.
- Boxes containing eight 10-pound chubs of “National Beef
90/10 Fine Ground Beef.” These can be identified by the
product code 471.
- Boxes containing six 10-pound chubs of “National Beef
86/14 Fine Ground Round.” These can be identified by the
product code 494.
Each box and chub bears the establishment number “Est. 262”
within the USDA mark of inspection. The products were shipped to
distributors nationwide for further processing and/or
distribution. It is important to note that the products listed
above may have been repackaged into consumer-size packages and
sold under different retail brand names. When available, the
retail distribution list(s) will be posted on FSIS’ website at
www.fsis.usda.gov/FSIS_Recalls/Open_Federal_Cases/index.asp.
The problem was discovered as a result of routine microbial
testing conducted by the Ohio Department of Agriculture at a
state-inspected facility that had purchased these products for
further processing. A traceback investigation revealed that the
slaughter facility, National Beef Packing Co. products were the
sole source for the positive product sample. 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 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.
FSIS advises all consumers to safely prepare their raw meat
products, including fresh and frozen, and only consume ground
beef that has been cooked to a temperature of 160° F. The only
way to confirm that ground beef is cooked to a temperature high
enough to kill harmful bacteria is to use a food thermometer
that measures internal temperature.
Consumer and media with questions regarding the recall should
contact the company’s Vice President of Marketing, Keith Welty,
at (816) 713-8631.
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:
August 12, 2011 |
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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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