Congressional and Public Affairs
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Steven Cohen

WASHINGTON, Nov. 14, 2002—Shapiro Farmer’s Market, an Augusta, Ga., establishment, is voluntarily recalling approximately 54,000 pounds of 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 following ground beef products being recalled are packed in trays of varying weights:

• "GROUND ROUND, 100% BEEF, CONTAINS 15% FAT, 1/3 PATTY 85%, LEAN GROUND BEEF." Each tray is marked "SELL BY 11.15.02."
   
• "GROUND CHUCK, 100% BEEF, CONTAINS 20% FAT." Each tray is marked "SELL BY 11.15.02."
   
• "85% ANGUS PATTIES, CONTAINS 15% FAT, BLACK ANGUS GROUND BEEF ROUND PATTIES." Each tray is marked "SELL BY 11.17.02."
   
• "80/20 CHUCK PATTIES, CONTAINS 20% FAT, GROUND BEEF CHUCK PATTIES." Each tray is marked "SELL BY 11.17.02."
   
• "GROUND BEEF ROUND PATTIES, 100% BEEF, CONTAINS 15% FAT." Each tray is marked "SELL BY 11/15/02."
   
• "85/15 ROUND PATTIES, GROUND BEEF ROUND PATTIES, 100% BEEF, CONTAINS 15% FAT." Each tray is marked "SELL BY 11.15.02."
   
• "LEAN GROUND BEEF PATTIES, CONTAINS 8% FAT, 92% LEAN PATTIES." Each tray is marked "SELL BY 11.17.02."
   
• "SIRLOIN GROUND BEEF, 100% BEEF, CONTAINS 10% FAT, 90% GROUND BEEF." Each tray is marked "SELL BY 11.15.02."
   
• "Ground Beef, CONTAINS 27% FAT, 73% GROUND BEEF." Each tray is marked "SELL BY 11.17.02."
   
• "Black Angus Lean Ground Beef, 90% ANGUS GROUND BEEF, CONTAINS 10% FAT." Each tray is marked "SELL BY 11.17.02."

Each tray bears "EST. 332A" inside the USDA seal of inspection.

Other ground beef products being recalled are:

• 5-pound packages of "100% PURE Ground Chuck." Packages are ink stamped with "EST. 332A" and "SELL BY 11/23/02."
   
• 5-pound packages of "100% PURE Ground Beef." Packages are ink stamped with "EST. 332A" and "SELL BY 11/23/02."
   
• 10-pound chubs, packed eight to a box. Each chub is ink stamped with "EST. 332A" and "SELL BY 11/23/02." Each box label is marked "73/27 GROUND BEEF 10LB" and bears the code "800045."
   
• 10-pound chubs, packed eight to a box. Each chub is ink stamped with "EST. 332A" and "SELL BY 11/23/02." Each box label is marked "80/20 GROUND BEEF CHUCK 10LB" and bears the code "800046."
   
• 10-pound chubs, packed eight to a box. Each chub is ink stamped with "EST. 332A" and "SELL BY 11/23/02." Each box label is marked "85/15 GROUND BEEF ROUND 10LB" and bears the code "800047."

The ground beef was produced on November 5 and distributed to retail establishments in Alabama, Florida, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee.

"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 who have purchased the suspect product not to eat it and return it to the place of purchase," said Dr. Garry McKee, FSIS administrator. "USDA is informing the public so consumers who may have purchased and stored the product in their refrigerators or freezers can know to check."

The problem was discovered through routine FSIS microbiological sampling.

E. coli O157:H7 is a potentially deadly bacteria that can cause bloody diarrhea and dehydration. The very young, the elderly 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.

Media or consumers with questions about the recall may contact Randal Garrett, general manager, at 706-722-2694.

Consumers with 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.