Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Shashunga Clayton
Chris Church

WASHINGTON, Sept. 6--Rochester Meat Co., a Rochester, Minnesota, firm is voluntarily recalling approximately 30,000 pounds of frozen ground beef patties that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The products being recalled are 1/4- and 1/3-pound portions of "SIMEK’S" brand frozen beef patties packaged for bulk sale. Each bulk package has a manufacturing lot number beginning with "0162," and bears the establishment number "8999" inside the USDA seal of inspection.

The products being recalled from retail stores are "SIMEK’S" brand:

• 10-pound boxes of "100% PURE - THICK GROUND BEEF PATTIES" in 1/4-pound portions
• 6-pound boxes of "100% Pure Jumbo Ground Beef Patties" in 1/3-pound portions
• 2-pound bags of "Lean Beef Patties" in 1/4-pound portions packaged six bags to each 12-pound box (The bag does not bear the manufacturing lot number, but the box does)

The ground beef was produced on June 10 and distributed to retail establishments in Minnesota.

"Because of the potential hazard of foodborne illness from consumption of meat products contaminated with E. coli O157:H7 bacteria, I urge consumers who have purchased the suspect product not to eat it and return it to the place of purchase," said Thomas Billy, FSIS administrator. "USDA is informing the public so consumers who may have purchased and stored the product in their freezers can know to check."

Based on reported illnesses, the Minnesota Department of Agriculture collected and tested samples of ground beef patties. Product from the production lot of ground beef patties being recalled today tested positive for E. coli O157:H7 by the Minnesota Department of Agriculture. The Minnesota Department of Agriculture notified the Rochester Meat Co. that a link had been established between three illnesses and a non-intact package of ground beef patties produced at the firm. The Rochester Meat Co. notified FSIS of its decision to recall the products.

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.

Consumers with questions about the recall may contact Neal Karels, Rochester Meat Co., at (507) 529-4711. Media with questions may contact Joanne Randen, Rochester Meat Co., at (507) 529-4723.

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.