Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Steven Cohen

WASHINGTON, Oct. 2, 2002—EMMPAK Foods Inc., doing business as Peck Meats, a Milwaukee, Wis., establishment, is voluntarily recalling an additional 2.3 million pounds of fresh and frozen 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 expansion brings the total amount of ground beef products being recalled to approximately 2.8 million pounds by EMMPAK Foods Inc. The products were distributed nationwide to retail stores, hotels, restaurants and other institutions.

Today’s voluntary action was taken following a scientific and technical review of plant practices and company records by FSIS. The investigation indicated that additional product may be contaminated with E. coli O157:H7.

The earlier recall conducted on Sept. 27 was initiated after public health officials from FSIS and the state of Minnesota identified foodborne illness associated with an E. coli O157:H7 outbreak in Minnesota. FSIS continues its investigation of other E. coli illnesses reported in other states. Anyone concerned about an illness should contact a physician.

"Consumers need to know that consumption of this product has caused food-related illness," said Dr. Garry L. McKee, FSIS administrator. "I strongly encourage consumers 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.

Media with questions about the recall may contact Mark Klein, director of communications for EMMPAK, at (414) 978-6666.

Consumers with questions about the recall may contact the EMMPAK Consumer Hotline at (877) 817-7622.

The products subject to recall bear "SELL BY" dates of "8-29-02," "8-30-02," "8-31-02," "9-1-02" or "9-2-02. The products also include the establishment code "EST. 20654" inside the USDA seal of inspection.

• 20 pound boxes of "SYSCO, CLASSIC, GROUND BEEF-BULK 81/19, 2/10 LB, 7222227."

• 40 pound boxes of "Wis-Pak Foods, FRESH BULK GROUND BEEF, 4/10 FINE, 990."

• 20 pound boxes of "Wis-Pak Foods, FRESH BULK GROUND BEEF, 2/10 FINE, 993."

• 20 pound boxes of "GROUND BEEF BULK, 4/5, 7222185."

• 20 pound boxes of "FRESH GROUND BEEF, 4/5, 2513778."

• 20 pound boxes of "Wis-Pak Foods, FRESH BULK GROUND BEEF, 4/5, FINE, 986."

• 80 pound boxes of "FRESH GROUND BEEF, 8/10, 2209393."

• 20 pound boxes of "FRESH GROUND BEEF, 2/10, 2008217."

• 20 pound boxes of "Wis-Pak Foods, BULK GROUND BEEF, 80/20, 4/5, FINE, 22038."

• 20 pound boxes of "Wis-Pak Foods, BULK GROUND BEEF, 85/15, 4/5, FINE, 22350."

• 10 pound boxes of "Wis-Pak Foods, BULK PURE BEEF, 2/5, FINE, 3911."

• 20 pound boxes of "GROUND BEEF BULK, 4/5, 7222243."

• 20 pound boxes of "GROUND BEEF BULK, 2/10, 2473742, 2/10."

• 10 pound boxes of "GROUND BEEF BULK, 2/5, 1120245."

• 20 pound boxes of "GROUND BEEF BULK, 2/10, 7223761."

• 60 pound boxes of "K&W cafeteria, USDA CHOICE, BULK GROUND CHUCK BEEF MIX, SEASONING ADDED, 6/10, 220."

• 20 pound boxes of "Wis-Pak Foods, BEEF PATTY MIX, 2/10, FINE, 184."

• 20 pound boxes of "BEEF PATTY MIX, 2/10, 7224306."

• 20 pound boxes of "GROUND CHUCK BULK, 4/5, 1003508, 2890."

• 40 pound boxes of "Wis-Pak Foods, FRESH BULK GROUND BEEF, 8/5, FINE, 999."

Also subject to recall are various sized cases containing 5-to-10 pound chubs of the following products:

• "Peck, MEAT PACKING, BEEF FINE GROUND, 10 LB. CHUBS 96/04."

• "Peck, MEAT PACKING, BEEF FINE GROUND, 10 LB. CHUBS 85/15."

• "Peck, MEAT PACKING, PECK CERTIFIED, GROUND BEEF CHUCK, ANGUS, 83/17."

• "Peck, MEAT PACKING, BEEF FINE GROUND, 5 LB. CHUBS, 80/20."

• "Peck, MEAT PACKING, BEEF FINE GROUND, 10 LB. CHUBS, 93/07."

• "Peck, MEAT PACKING, SIRLOIN FINE GROUND, 10 LB. CHUBS, 91/09."

• "Peck, MEAT PACKING, BEEF ROUND, FINE GROUND, 10 LB. CHUBS, 85/15."

• "Peck, MEAT PACKING, BEEF CHUCK, FINE GROUND, 10 LB. CHUBS, 81/19."

• "Peck, MEAT PACKING, BEEF FINE GROUND, 10 LB. CHUBS, 75/25."

• "Peck, MEAT PACKING, BEEF ROUND, FINE GROUND, 10 LB. CHUBS, 85/15."

• "Peck, MEAT PACKING, PECK CERTIFIED, GROUND BEEF CHUCK, 10 LB. CHUBS, 86/14."

• "Peck, MEAT PACKING, BEEF FINE GROUND 5 LB. CHUBS, 73/27."

• "Peck, MEAT PACKING, BEEF CHUCK FINE GROUND, 5 LB. CHUBS, 80/20."

• "Peck, MEAT PACKING, BEEF FINE GROUND 10 LB. CHUBS, 81/19."

• "Peck, MEAT PACKING, BEEF FINE GROUND, 10 LB. CHUBS, 80/20."

• "Peck, MEAT PACKING, BEEF CHUCK, FINE GROUND, 10 LB. CHUBS, 85/15."

• "Peck, MEAT PACKING, BEEF ROUND, FINE GRIND, 10 LB. CHUBS, 95/05."

• "Peck, MEAT PACKING, BEEF SIRLOIN, FINE GROUND, 10 LB. CHUBS, 92/08."

• "Peck, MEAT PACKING, BEEF FINE GROUND, 10 LB. CHUBS, 80/20."

• "Peck, MEAT PACKING, PECK CERTIFIED, GROUND BEEF RIBEYE, 10 LB. CHUBS, 93/07."

• "Peck, MEAT PACKING, BEEF SIRLOIN, FINE GROUND, 10 LB. CHUBS, 90/10."

• "Peck, MEAT PACKING, BEEF FINE GROUND 10 LB. CHUBS, 93/07."

• "Peck, MEAT PACKING, PECK CERTIFIED, GROUND BEEF SIRLOIN, 10 LB. CHUBS 95/05."

• "Peck, MEAT PACKING, PECK CERTIFIED, GROUND BEEF ROUND, 10 LB. CHUBS 95/05."

• 20-pound boxes of "FRESH GROUND BEEF, 2/10, PACKED FOR INSTITUTIONAL USE, 5829940."

• 20-pound boxes of "FRESH GROUND BEEF, 2/10, PACKED FOR INSTITUTIONAL USE, 7222201."

• 20-pound boxes of "FRESH GROUND BEEF, 2/10, PACKED FOR INSTITUTIONAL USE, 1003516."

• 20-pound boxes of "FRESH GROUND BEEF, 2/10, PACKED FOR INSTITUTIONAL USE, 1077643."

• "READY TO GRILL, GROUND BEEF CHUCK PATTIES, THICK, 1/3 LB, PATTIES." The following bar coded label is also applied to the package: "GROUND BEEF CHUCK PATTIES, CONTAINS 20% FAT."

• "GROUND CHUCK, 100% BEEF, CONTAINS 20% FAT." The following bar coded label is also applied to the package: "GROUND BEEF CHUCK, CONTAINS 20% FAT."

• "LEAN GROUND BEEF, 100% BEEF, 92% LEAN, 8% FAT." The following bar coded label is also applied to the package: "GROUND BEEF, CONTAINS 8% FAT."

• "GROUND BEEF, 100% BEEF, CONTAINS 27% FAT." The following bar coded label is also applied to the package: "GROUND BEEF, CONTAINS 27% FAT."

• "GROUND ROUND, 100% BEEF, CONTAINS 15% FAT." The following bar coded label is also applied to the package: "GROUND BEEF ROUND, CONTAINS 15% FAT."

• "EXTRA LEAN GROUND BEEF, 100% BEEF, 96% LEAN, 4% FAT." The following bar coded label is also applied to the package: "LEAN GROUND BEEF, CONTAINS 4% FAT."

• "GROUND CHUCK PATTIES, 100% BEEF, CONTAINS 20% FAT." The following bar coded label is also applied to the package: "GROUND BEEF CHUCK PATTIES, CONTAINS 20% FAT."

• "GROUND ROUND PATTIES, 100% BEEF, CONTAINS 15% FAT." The following bar coded label also applied to the package: "GROUND BEEF ROUND PATTIES, CONTAINS 15% FAT."

• 5-pound bags of "Our Own KITCHEN, 20 QUARTER POUND, 100% PURE, BEEF PATTIES."

• "SUPER TRU BRAND MEAT, PRESTIGE GENUINE GROUND BEEF."

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.