Congressional and Public Affairs
Caryn Long (202) 720-9113

WASHINGTON, June 24, 2001—Excel Corporation, a Newnan, Ga., firm, is voluntarily recalling approximately 190,000 pounds of fresh ground beef and fresh ground pork that may be contaminated with

E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

All products being recalled were produced on May 23 and 24 and were packaged in various sizes. These products were distributed to Kroger stores in Alabama, Georgia, Kentucky (Bowling Green, Hopkinsville, Madisonville, and Powderly areas), South Carolina, and Tennessee (Knoxville and Nashville areas).

Each package label bears a production date code of "01.05.23" or "01.05.24," corresponding to a sell by date code of "01.06.01" or "01.06.02." Additionally, each product label bears the establishment number "86G" inside the USDA seal of inspection.

The products subject to recall include:

• "Kroger FRESH GROUND BEEF,"
• "Kroger FRESH GROUND BEEF 93% LEAN,"
• "Kroger FRESH GROUND BEEF CHUCK,"
• "Kroger FRESH GROUND BEEF CHUCK FAMILY PACK,"
• "Kroger FRESH GROUND BEEF CHUCK PATTIES,"
• "Kroger FRESH GROUND BEEF CHUCK PATTIES FAMILY PACK,"
• "Kroger FRESH GROUND BEEF FAMILY PACK,"
• "Kroger FRESH GROUND BEEF PATTIES,"
• "Kroger FRESH GROUND BEEF PATTIES FAMILY PACK,"
• "Kroger FRESH GROUND BEEF ROUND,"
• "Kroger FRESH GROUND BEEF ROUND FAMILY PACK,"
• "Kroger FRESH GROUND BEEF ROUND PATTIES,"
• "Kroger FRESH GROUND BEEF ROUND PATTIES FAMILY PACK,"
• "Kroger FRESH GROUND BEEF ROUND THICK PATTIES,"
• "Kroger FRESH GROUND BEEF SIRLOIN,"
• "Kroger FRESH GROUND BEEF SIRLOIN PATTIES,"
• "Kroger FRESH GROUND BEEF THICK PATTIES,"
• "Kroger FRESH GROUND BEEF THICK-CHUCK PATTIES,"
• "Kroger FRESH GROUND BEEF THICK-SIRLOIN PATTIES,"
• "Kroger FRESH GROUND CHUCK PATTIES THICK," and
• "Kroger FRESH GROUND PORK."

"Because of the potential hazard of foodborne illness from consumption of meat products contaminated with harmful bacteria such as E. coli O157:H7, I urge consumers who have purchased the suspect product not to eat it and return it to the place of purchase," said Thomas Billy, FSIS administrator. "USDA is informing the public so consumers who may have purchased and stored the product in their refrigerators or freezers can know to check."

The problem was discovered when officials in Georgia contacted FSIS about suspected illnesses associated with this product. FSIS’s samples of the product tested positive for E. coli O157:H7. A link between the illnesses and the product has not been established at this time.

E. coli O157:H7 is a potentially deadly bacteria 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.

Anyone concerned about an illness should contact a physician.

Consumers with questions about the recall may contact Kroger Consumer/Customer Service at (800) 632-6900. Media with questions may contact Mark Klein, Excel’s director of communications, at (770) 252-5199.

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

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.