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| Utah Firm Recalls Ground Beef Products Due To Possible E. Coli O157:H7 Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-068-2012 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Atiya Khan
WASHINGTON, October 22, 2012 – Main Street Quality Meats, a Salt Lake City, Utah establishment, is
recalling approximately 2,310 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 following products are subject to recall:
- 10-lb cases of "GROUND BEEF BULK."
- 12-lb cases of "GROUND BEEF PATTIES."
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PREPARING GROUND BEEF FOR SAFE CONSUMPTION
Wash hands before and after handling raw meat with warm/hot (preferred) or cold soapy running water by rubbing hands together
vigorously for at least 20 seconds. Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean up
any spills right away. The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps to
dislodge bacteria and viruses from hands and surfaces.
Additionally, warm/hot water helps to dissolve fats/foods, aiding in cleaning/microbe removal and can also assist in deactivation of
pathogens. For more information on hand washing, go to http://www.cdc.gov/
handwashing.
If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers
can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses.
Keep raw meat, fish and poultry away from other food that will not be thoroughly cooked. Use separate cutting boards for raw meat,
poultry, and their juices and thoroughly cooked foods. Thoroughly cook ground meat such as beef to an internal temperature of 160° F,
as measured with a food thermometer, before eating. Refrigerate raw meat and poultry within two hours after purchase (one hour if
temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.
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Each case bears the establishment number "EST. 19916" inside the USDA mark of inspection, as well as any of
the following identifying lot numbers: "1018121," "1019121," "1018122," or "1019122." The
products were produced on Oct. 18 and Oct. 19, 2012, and were distributed to restaurants in Utah.
The problem was discovered by FSIS and occurred as a result of the products testing positive for E. coli O157:H7 and being shipped
prior to the company receiving test results. FSIS and the company have received no reports of illnesses associated with the
consumption of these products. Individuals concerned about an illness should contact a healthcare provider.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants)
of the recall and to ensure 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.
Consumers and media with questions regarding the recall should contact the company's Food Safety Coordinator,
Scott Schmidt, at (801) 484-5295.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day
at www.AskKaren.gov or via smartphone at m.askkaren.gov.
"Ask Karen" live chat services are available Monday through Friday from 10 a.m. to 4 p.m. ET. 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: October 22, 2012 |
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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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