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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
| CLASS I RECALL HEALTH RISK: HIGH |
Congressional and Public
Affairs (202) 720-9113; FAX: (202) 690-0460 Christopher Church |
| WASHINGTON, May 7,
2000--Brookshire's Store, a retail store at 102 East Ovilla Road, Red Oak, Tex., is
voluntarily recalling approximately 160 pounds of ground beef that may be contaminated
with a harmful strain of E. coli O157:H7, the U.S. Department of Agriculture's Food Safety
and Inspection Service announced today.
The ground beef was packaged in various sizes and produced on May 1. The packages bear the Brookshire Store name and are labeled as Ground Beef 75% Lean with a sell by date of May 3. Consumers with questions about the recall should call the Brookshire's store manager at 972-617-8465. "Because of the potential hazard of foodborne illness from consumption of undercooked or underprocessed meat products contaminated with harmful pathogens, we urge consumers who have purchased the suspect product not to eat it and return it to the place of purchase," said Margaret O'K. Glavin, acting administrator of USDA's Food Safety and Inspection Service. "USDA is informing the public so consumers who may have purchased and stored product in their 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 illness associated with these products. Anyone concerned about an illness should contact a physician immediately. Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The Hotline can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday. # NOTE: Access news releases and other information at the FSIS Web site on the World Wide Web at http://www.fsis.usda.gov NOTE TO EDITORS: Media inquiries to the company should be directed to Brookshire's Director of Public Relations Sam Anderson at 903-534-3112. |
PREPARING GROUND BEEF
FOR SAFE CONSUMPTION
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. |
USDA RECALL CLASSIFICATIONS 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. |
For Further Information, Contact:
Consumers: Meat and Poultry Hotline, 1-800-535-4555 (voice); 1-800-256-7072 (TTY)
Media: (202) 720-9113
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