Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Andrea McNally

WASHINGTON, Aug. 27, 2002—Harris Teeter, a retail store located at 4421 Six Forks Rd., Raleigh, N.C., is voluntarily recalling approximately 50 pounds of fresh ground beef 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 approximately 1-2 lb. packages of "Harris Teeter HT PREMIUM GR BF 80%LN 20%FAT" or "Harris Teeter CAB GROUND SIRLOIN CUSTOM CUT." Each package bears the sell-by date "SELL BY: 08/21/02."

The ground beef was produced on Aug. 20 and distributed to customers of the Six Forks Road Harris Teeter store.

"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 not to eat the suspect product but to return it to the place of purchase," said William J. Hudnall, acting FSIS administrator. "USDA is informing the public so consumers can check their refrigerators or freezers."

The problem was discovered during FSIS follow-up sampling conducted after a June 24 recall at the same store for E. coli O157:H7.

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 the customer relations hotline at (800) 432-6111. Media with questions may contact Jessica Graham, corporate communications manager, at (704) 844-3904.

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.