Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Caryn Long

The ground beef being recalled is in 20 lb. packages labeled "ATL FOODS INC. GROUND BEEF." Each package has a packaging date of either "072" or "MARCH 13 01" and bears the establishment number "EST. 9122" inside the USDA seal of inspection.

The ground beef was produced on March 13 and 14. One hundred pounds of product were distributed to the wholesale level in Acworth, Ga. Eight thousand additional pounds of product, that are not destined for distribution or sale, are being held at a wholesale establishment in Nashville, Tenn.

"Because of the potential for foodborne illness, we want consumers to be aware of the recall," said Tom Billy, FSIS administrator. "Purchasers or consumers of ground beef may wish to ask restaurants or places where they consume ground beef if the product or meal contains the recalled product."

The problem was discovered through routine FSIS microbiological sampling.

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

FSIS has received no reports of illnesses associated with consumption of this product. Anyone concerned about an illness should contact a physician.

Consumers and media with questions about the recall may contact Teresa B. Wade, Prime Foods Inc. Office Manager, at (770) 386-3773.

Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The hotline can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday, and recorded food safety messages are available 24 hours a day.

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NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov.

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.