Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Katrine Pritchard

WASHINGTON, June 11, 2002-- Toba of Iowa, LLC, a Sioux City, Iowa, establishment, also doing business as PA Braunger Food Service, is voluntarily recalling approximately 330 pounds of fresh, 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 products being recalled are 10 lb. tubes of "Braunger’s Ground Beef." The tubes were distributed individually or packed in 60 lb. boxes. When packaged individually, tubes are marked with a label that bears establishment number "EST. 2302" inside the USDA seal of inspection. When the tubes are packaged in the 60 lb. boxes, the box is marked with establishment number "EST. 2302" inside the USDA seal of inspection. The individually packed tubes and the boxes bear a sticker marked with a date of "6/6/02."

The ground beef was produced on June 6 and distributed to restaurants and food service establishments in Iowa and Nebraska.

"Because of the potential hazard of foodborne illness from consumption of products contaminated with E. coli O157:H7, we want consumers to be aware of the recall," said Linda M. Swacina, acting FSIS administrator. "Diners may wish to ask if meals made with ground beef contain the recalled product."

The problem was discovered through routine microbiological sampling.

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.

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

Consumers with questions about the recall may contact Jeff Ramien, controller, PA Braunger Food Service, at (712) 258-4515. Media with questions may contact Tony Wald, owner, PA Braunger Food Service, at (308) 382-6581.

Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. 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.

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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.