Congressional and Public Affairs
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Steven Cohen

WASHINGTON, Sept. 13, 2002—Moyer Packing Company, a Souderton, Penn. establishment, is voluntarily recalling approximately 203,600 pounds of fresh ground beef products 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. chubs packed in 60-lb. cases. The cases are labeled:

• "PURE GROUND BEEF 93 COARSE" bearing the code "1930316100;"
• "PURE GROUND BEEF CHUCK COARSE" bearing the code "1940056100;"
• "PURE GROUND BEEF ROUND X 85" bearing the code "1941116100;"
• "PURE GROUND BEEF 75 COARSE" bearing the code "1910216100;"
• "PURE GROUND BEEF 81 COARSE" bearing the code "1920116100;"
• "PURE GROUND BEEF 91 COARSE" bearing the code "1930146100;"
• "PURE GROUND BEEF SIRLOIN X 90" bearing the code "1942116100;"
• "PURE GROUND BEEF SIRLOIN COARSE" bearing the code "1942016100;"
• "PURE GROUND BEEF 91 COARSE" bearing the code "1930116100;" and,
• "PURE GROUND BEEF 73 COARSE GU" bearing the code "1910016110."

The cases are labeled:

• "PURE GROUND BEEF X SIRLOIN FINE" bearing the code "1942164100;"

All cases and individual chubs of the product being recalled bear the date "AUG3102" and the establishment code "EST. 1311" inside the USDA seal of inspection.

The ground beef products were produced on Aug. 31. The products were distributed to a manufacturer in Pennsylvania and retail distributors in Connecticut, Florida, Georgia, Maryland, Massachusetts, New Jersey, New York, Pennsylvania, Rhode Island, Virginia, West Virginia and the District of Columbia. The products involved in the recall may have been reground and repackaged in retail stores.

"Because of the potential for foodborne illness, we want consumers to be aware of the recall," said Dr. Garry L. McKee, FSIS administrator. "Purchasers of ground beef may wish to ask retailers if ground beef at their stores was produced with any of the recalled product."

The voluntary recall was initiated after FSIS notified Moyer Packing Company of a positive E. coli O157:H7 result at an establishment it supplied.

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 Kelly Romaniello, director of company relations, Moyer Packing Company, at (215) 723-5559. Media with questions may contact David Bartlett, vice president, Rowan and Blewitt Inc., consulting firm, at (703) 234-4428.

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.