Congressional and Public Affairs
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Carol Blake
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The recalled product, "MOPAC" ground beef, was produced on July 11 and packaged in 5- and 10-pound packages. The packages bear the plant’s establishment number 1311, the production date of "07/11/00," and were shipped in boxes weighing 20 to 60 pounds.

The ground beef was distributed to wholesalers in Connecticut, Delaware, Louisiana, Massachusetts, Maryland, Michigan, New Jersey, New York, Virginia, Pennsylvania, and Wisconsin. Product involved in the recall may have been reground and repackaged at the retail level.

"Because of the potential for foodborne illness, we want consumers to be aware of the recall," said Margaret O’K. Glavin, associate administrator of FSIS. "Purchasers of ground beef may wish to ask retailers if ground beef at their stores was produced with any of the recalled product."

The problem was discovered through 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 Ella Roush, Moyer Packing Co., at (215) 723-5559, ext. 4003.

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.