Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Beth Gaston
Caryn Long

The ground beef products being recalled were produced on Nov. 2 and 3.

Ground beef products for further processing were distributed to grocery stores in the following states: Kentucky, Wisconsin, Michigan, Texas, Illinois, Pennsylvania, Tennessee, Indiana, Ohio, Minnesota, North Carolina, and Florida.

In addition, retail packages identifiable to consumers included the following:

• "B BAR BRAND 100% PURE GROUND BEEF" in frozen 3-pound tubes with a sell by date of "NOV/02/01," bearing the establishment number Est. 410. This product was distributed to Iowa, Indiana, Ohio, and Wisconsin.

• "KROGER GROUND BEEF 75/25", "KROGER GROUND BEEF ROUND 85/15", and "KROGER GROUND BEEF SIRLOIN 90/10" in 1.5-pound tray packages with a production code of 0308, bearing the establishment number Est. 18076. This product was distributed to Memphis, Tennessee.

• "KROGER GROUND BEEF", "KROGER GROUND CHUCK", "KROGER GROUND ROUND", and "KROGER GROUND SIRLOIN" in 1, 3, and 5-pound tubes with a sell by date of "NOV/20/00," bearing the establishment number Est. 410. This product was distributed to Indiana, Georgia, Tennessee, Ohio, Michigan, Kentucky, and Virginia.

"Because of the potential hazard of foodborne illness from consumption of meat products contaminated with harmful bacteria such as E. coli O157:H7, 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 refrigerators or freezers can know to check. Purchasers of ground beef packaged at the retail level may wish to ask stores if they received the recalled ground beef."

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.

Based on an epidemiological investigation led by the state of Minnesota and production records gathered by FSIS compliance officers over the weekend, FSIS asked American Foods Group to conduct the recall and they agreed.

Consumers and media with questions about the recall may contact Sally Vande Hei with American Foods Group at 920-436-6523.

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.