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| California Firm Recalls Ground Beef Products Due to Possible Salmonella Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-041-2009 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Brian K. Mabry
WASHINGTON, August 6, 2009 - Beef Packers, Inc., a Fresno, Calif., establishment, is
recalling approximately 825,769 pounds of ground beef products that may be linked to an
outbreak of salmonellosis, the U.S. Department of Agriculture's Food Safety and Inspection
Service (FSIS) announced today.
The products subject to recall include:
- 60 pound cases of "GRD Beef Sirl Fine 90/10." Each case bears the identifying case code W69012 with Use/Freeze by dates of 06/23/09, 06/26/09, 06/28/09, 06/29/09, 06/30/09, 07/03/09, 07/05/09, 07/06/09, 07/07/09, 07/10/09 and 07/11/09.
- 60 pound cases of "Grnd Bf Fine Sir 90/10 10/60 H". Each case bears the identifying case code W69064 with Use/Freeze by dates of 06/26/09, 06/29/09, 07/03/09, 07/06/09, 7/10/09 and 07/14/09.
- 60 pound cases of "Grnd Beef 90/10 Fine 60." Each case bears the identifying case code W69063 with Use/Freeze by dates of 06/23/09, 06/26/09, 06/30/09, 07/03/09, 07/07/09, 07/10/09 and 07/11/09.
- 80 pound cases of "Grnd Beef Fine 91/09 10#/80." Each case bears the identifying case code W69108 with Use/Freeze by dates of 06/30/09, 07/06/09, 07/08/09 and 07/13/09 .
- 60 pound cases of "Grnd Beef Fine 93/07 10/60." Each case bears the identifying case code W69363 with Use/Freeze by dates of 06/23/09, 06/26/09, 06/28/09, 06/29/09, 06/30/09, 07/03/09, 07/07/09, 07/10/09 and 07/11/09.
- 60 pound cases of "Grnd Beef Fine 93/07 10#/60 H." Each case bears the identifying case code W69360 with Use/Freeze by date of 06/26/09, 07/03/09, 07/06/09, 07/10/09 and 07/14/09.
- 40 pound cases of "GRD BEEF FINE 96/04-10#/40." Each case bears the identifying case code W69602 with Use/Freeze by dates of 06/23/09, 06/30/09, 07/03/09, 07/07/09, 07/10/09 and 07/11/09.
The ground beef products were produced on various dates ranging from June 5, 2009 through June 23, 2009
and bear the establishment number "EST. 31913" printed on the case code labels. The ground beef
products were distributed to retail distribution centers in Arizona, California, Colorado and Utah.
Because these products were repackaged into consumer-size packages and sold under different retail
brand names, consumers should check with their local retailer to determine whether they may have
purchased any of the products subject to recall.
As a result of an ongoing investigation into an outbreak of Salmonella Newport associated
with ground beef products, the Colorado Department of Public Health and Environment (CDPHE) notified
FSIS of the situation. Epidemiological and traceback investigations conducted by FSIS and CDPHE
determined that there is an association between the fresh ground beef products and illnesses reported
in Colorado. The illnesses were also linked through the epidemiological investigation by their
uncommon pulsed-field gel electrophoresis (PFGE) pattern found in PulseNet, a national network of
public health and food regulatory agency laboratories coordinated by the Centers for Disease Control
and Prevention.
FSIS would like to remind consumers of the importance of following food safety guidelines when handling
and preparing raw meat. Ground beef should be cooked to a safe minimum internal temperature of 160° Fahrenheit.
This particular strain of Salmonella Newport is resistant to many commonly prescribed drugs,
which can increase the risk of hospitalization or possible treatment failure in infected individuals.
Consumers with questions about the recall should contact the company's Consumer Line at (877) 872-3635.
Media with questions should contact company Director of Communications Rebecca Hayne (316) 291-2126.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most
common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially
to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or
undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal
cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and
vomiting that can last up to seven days.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available
24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry
Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from
l0 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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Last Modified: August 6, 2009 3:00 p.m. |
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USDA Recall Classifications
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| 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.
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| Class II |
This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
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| Class III |
This is a situation where the use of the product will not cause adverse health consequences.
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