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| Vermont Firm Recalls Fresh Ground Beef Products
Due to Possible E. Coli O157:H7 Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-066-2009 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Bryn Burkard
WASHINGTON, December 21, 2009 - Harrington and Sons, a Williston, Vt., establishment, is recalling approximately
68 pounds of fresh 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: [View Label]
- 10-pound cryovaced packages of "LaPLATTE RIVER ANGUS FARM, LLC NATURALGROUND BEEF."
- 1.5-pound cryovaced packages of "LaPLATTE RIVER ANGUS FARM, LLC NATURALGROUND BEEF."
Each package label bears the establishment number "EST. 8751" inside the USDA mark of inspection
as well as the identifying case code "093491."
The products were produced on December 15, 2009, and were distributed to restaurants and
a retail establishment in Chittenden County, Vt.
This recall is a consequence of the establishment not properly defining the production lot.
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.
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.
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 or ground beef patties that have been cooked to a temperature of 160° F.
The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria
is to use a food thermometer to measure the internal temperature.
Media and consumer questions regarding the recall should be directed to company spokesperson
John Kleptz at 802-578-8641.
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.
NOTE: Access news releases and other information at FSIS' Web site at http://www.fsis.usda.gov/Fsis_Recalls/
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Last Modified:
December 21, 2009 |
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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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