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

WASHINGTON, Aug. 29, 2001-- IBP Inc., a Dakota City, Neb. firm, is voluntarily recalling approximately 500,000 pounds of ground beef that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The ground beef was produced on Aug. 7 and distributed to retail establishments, wholesale establishments, and institutions nationwide.

The retail products identifiable to consumers are:

• 5 lb. tubes of "100% PURE GROUND BEEF 80/20" marked with establishment number "EST. 245C" and labeled either "SELL/FREEZE BY AUG25A" or "SELL/FREEZE BY AUG25B" and
• 5 lb. tubes of "Ground Beef 27% FAT" marked with establishment number "EST. 245C" and labeled either "SELL/FREEZE BY AUG25A" or "SELL/FREEZE BY AUG25B."

The following products were distributed to wholesale establishments and institutions. The products are packaged in 10 lb. tubes marked with a 14-digit date code starting with "245C01219." The tubes are packed in cases marked with a 9-digit date code of "245C01219."

The wholesale and institutional products subject to recall are:

• 6- count cases of "ROUND COARSE GROUND BEEF 85/15" with a case code of "D-0351-BHV,"
• 6- count cases of "ROUND FINE GROUND BEEF 85/15" with a case code of "D-0791-BHV,"
• 6- count cases of "ROUND COARSE GROUND BEEF 85/15" with a case code of "D-0356-BHV,"
• 6- count cases of "CHUCK FINE GROUND BEEF 80/20" with a case code of "D-0386-BHV,"
• 6- count cases of "CHUCK COARSE GROUND BEEF 80/20" with a case code of "D-0336-BHV,"
• 6- count cases of "FINE GROUND BEEF 93/07" with a case code of "D-0811-BHV,"
• 6- count cases of "COARSE GROUND BEEF 93/07" with a case code of "D-0821-BHV,"
• 8- count cases of "CHUCK FINE GROUND BEEF 80/20" with a case code of "D-0381-BH,"
• 8- count cases of "CHUCK FINE GROUND BEEF 80/20" with a case code of "D-0381-BHZ,"
• 8- count cases of "CHUCK COARSE GROUND BEEF 80/20" with a case code of "D-0331-BH,"
• 8- count cases of "FINE GROUND BEEF 73/27" with a case code of "D-0211-BH,"
• 8- count cases of "COARSE GROUND BEEF 73/27" with a case code of "D-0311-BH,"
• 8- count cases of "FINE GROUND BEEF 80/20" with a case code of "D-0231-BH," and
• 8- count cases of "COARSE GROUND BEEF 80/20" with a case code of "D-0321-BH."

"Because of the potential for foodborne illness, we want consumers to be aware of the recall," said Margaret O’K. Glavin, FSIS associate administrator. "Consumers may wish to ask at the location where they buy ground beef if the establishment received any of the recalled product. In addition, diners may wish to ask if meals made with ground beef contain the recalled product."

The problem was discovered through FSIS microbiological sampling.

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.

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 the IBP Food Safety Hotline at 1-877-388-5184.

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, 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.