Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Steven Cohen

The products were produced on August 11, 2003. They were distributed to U.S. military installations in the Far East and to retail stores and institutions in California, Washington, Oregon and Idaho.

The recall was prompted after testing conducted by a laboratory in Japan determined the presence of E. coli O157:H7. Testing was prompted by the reports of several recent illnesses in Japan. No illnesses related to products distributed in the U.S. have been reported.

The products subject to recall include:

• Various size cases of CALIFORNIA PACIFIC ASSOCIATES "PURE BEEF PATTIES" and "BEEF/SIRLOIN & BEEF PATTIES." Each case carries a pack date of 8-11-03 and the establishment number "8264" inside the USDA seal of inspection. All of the cases bearing this label were shipped to military installations.

• Various size packages of "GROUND BEEF PATTIES" and "GROUND BEEF BULK" packed for Sysco. The labels for the recalled products contain a pack date of 8-11-03. Each box bears the company name Sysco and is stamped with the establishment number "8264" inside the USDA seal of inspection. These products were sent to institutional establishments.

• Various size packages of Richwood Meat Company "Richwood Meat Company GROUND BEEF," "Richwood Meat Company BEEF PATTIES," "Richwood Meat Company BEEF SIRLION AND BEEF PATTIES" and "Richwood Meat Company GROUND BEEF PATTIES." Each case carries a pack date of 8-11-03 and the establishment number "8264" inside the USDA seal of inspection. These products were shipped to institutional and retail establishments.

• Various size packages of "Chef’s Pride Brand GROUND BEEF" and "Chef’s Pride Brand GROUND BEEF CHUCK." Each case carries a pack date of 8-11-03 and the establishment number "8264" inside the USDA seal of inspection. These products were sent to institutional establishments.

• Ten pound boxes of Golbon "Beef Patties" with a package code of "7320." Each case carries a pack date of 8-11-03 and the establishment number "8264" inside the USDA seal of inspection. These products were sent to institutional establishments.

• Ten pound boxes of DANCO QUALITY FOODS "PURE BEEF PATTIES" with package codes 7067 and 7077 printed on the labels. Each case carries a pack date of 8-11-03 and the establishment number "8264" inside the USDA seal of inspection. These products were sent to institutional establishments.

• Ten pound boxes of "Ritz Food Service GROUND BEEF CHUCK" with package code 4729. Each box carries a pack date of 8-11-03 and the establishment number "8264" inside the USDA seal of inspection. The product was sent to institutional establishments.

• Twenty pound boxes of "GROUND BEEF" packed for COLUMBUS FOODSERVICE. Each box contains two 10-pound chubs of ground beef and carries a pack date of 8-11-03. The establishment number "8264" can be found inside the USDA seal of inspection. The product was sent to institutional establishments.

E. coli O157:H7 is a potentially deadly bacteria that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.

Media and consumers with questions about the recall may contact Company President John C. Wood at 209-722-8171.

Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHOTLINE. The hotline is available in English and Spanish and can be reached from 10 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 the FSIS Web site at http://www.fsis.usda.gov

Although the product being recalled should be returned to the place of purchase, consumers preparing other ground beef products should heed the following advice.

Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 ºF. When a ground beef patty is cooked to 160 ºF throughout, it can be safe and juicy, regardless of color.

The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate digital instant-read thermometer.

Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 ºF has been reached is a significant risk factor for foodborne illness.

Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, the elderly, and those with compromised immune systems.

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.