Congressional and Public Affairs
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Beth Gaston
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WASHINGTON, June 24, 2000--IBP-Lakeside Packers, an Alberta, Canada company, is voluntarily recalling approximately 46,000 pounds of ground beef products distributed in the United States that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

All ground beef products being recalled from the United States are packed in 10 pound chubs with eight chubs per shipping case, with the following Box End Codes on the shipping case: L0231BH; L0311BH; L0791BH. The chubs under recall are marked with: 003800152A (or B); C44 or C50; and one of the following: 81 GRD BEEF; 86 GRD BEEF; 73 GRD BEEF.

The recalled products were produced on May 31, and sent to distributors and wholesalers in Kansas, Kentucky and Tennessee, as well as locations in Canada.

Consumers may wish to ask at the location where they buy ground beef if the establishment received any of the recalled product.

"Because of the potential hazard of foodborne illness, we want consumers to be aware of the recall," said Thomas J. Billy, administrator of FSIS. "This is an opportunity to remind consumers to always follow the safe handling instructions required on all raw meat and poultry products and cook ground beef to an internal temperature of 160 degrees F."

The problem was discovered through laboratory tests conducted by a customer of the Canadian firm and reported to the Canadian Office of Food Safety, which notified FSIS.

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.

Customers and media with questions about the recall may contact: Gary Mickelson at 877-388-5184.

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.

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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.