Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Donna Sellers
Keith Payne

WASHINGTON, Nov. 16, 2002 — Bunge’s Meats, a Catawissa, Pa., establishment, is voluntarily recalling approximately 100 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 products subject to recall are one- to 10-pound plastic bags of "GROUND CHUCK 80% LEAN." Each bag label also bears "NOV 12" and "BUNGES MEAT STORE CATAWISSA, PA. 356-2696."

The products were produced on Nov. 12 and distributed to customers out of the company’s own retail store located at 555 Riverhill Drive, Columbia County, Pa.

"Consumers need to be aware of this recall," said Dr. Garry L. McKee, FSIS administrator. "I strongly encourage purchasers of ground beef to check their refrigerators and freezers for the recalled product. If consumers are in possession of the recalled product they should return it to the point of purchase."

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.

The problem was discovered through routine microbiological testing. FSIS has received no reports of illnesses. Anyone concerned about an illness should contact a physician.

Media and consumers with questions about the recall may contact Robert E. Bunge, company owner, at (570) 356-2696.

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.