Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Carol Blake
carol.blake@usda.gov

WASHINGTON, Aug. 8, 2000--IBP, Inc., is voluntarily recalling approximately 73,800 pounds of ground beef and ground beef chuck distributed in the United States from Lakeside Packers, an IBP subsidiary located in Brooks, Alberta, Canada. The product 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 and ground beef chuck being recalled in the United States is packed in 10 pound chubs with eight chubs per shipping case. Each shipping case bears the code "Pack Date 19JUL2000" and "EST. 38" on the end panel. The chubs under recall are marked with a code of 003800201, followed by five other characters.

The imported ground beef and ground beef chuck was produced on July 19 in Canada and sent to distributors and wholesalers in Illinois, Washington, Florida, and Kansas.

Consumers may wish to ask at the location where they buy ground beef and ground beef chuck 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 Billy, FSIS administrator. "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 routine 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 with questions about the recall may contact Dean Danilson at 1-888-299-5529. Media with questions may contact Gary Mickelson at the same number.

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.