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

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

Recall Release	CLASS I RECALL
FSIS-RC-R01-2009	HEALTH RISK: HIGH

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

WASHINGTON, May 12, 2009 - Bob's Food City, a Hot Springs, Ark., retailer is recalling approximately 375 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 ground beef products subject to recall were sold as tray packs of varying weights bearing a "Sell By" date of "05/09/09." The products subject to recall include:

1-pound through 5-pound tray packs of "GROUND BEEF CHUCK," "GROUND ROUND" or "REGULAR GROUND BEEF." Each pack bears a sell by date of "05/09/09." There is no USDA mark of inspection on the tray packs.

PREPARING GROUND BEEF FOR SAFE CONSUMPTION

USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov

Wash hands with soap and warm 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.

These ground beef products were produced on May 7, 2009, and were sold to customers of the Bob's Food City retail store located at 800 Malvern Avenue, in Hot Springs, Ark.

The problem was discovered through FSIS sampling procedures. FSIS has received no reports of illness due to consumption of these ground beef products. Anyone 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.

Media and consumers with questions about the recall should contact company Store Manager Steven Holloway at (501) 624-3824.

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

Last Modified: September 8, 2009

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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