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News Release

California Firm Recalls Veal Trimmings Due to Possible E. Coli O157:H7 Contamination

Class I Recall 012-2013
Health Risk: High Jan 30, 2013

Congressional and Public Affairs
Richard J. McIntire
(202) 720-9113
 

 

 
WASHINGTON, January 30, 2013 - San Jose Valley Veal, a Santa Clara, Calif. establishment, is recalling approximately 1,260 pounds of veal trimmings that may be contaminated with E. Coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
PREPARING GROUND BEEF FOR SAFE CONSUMPTION

Wash hands before and after handling raw meat with warm/hot (preferred) or cold soapy running water by rubbing hands together vigorously for at least 20 seconds. Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean up any spills right away. The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps to dislodge bacteria and viruses from hands and surfaces.

Additionally, warm/hot water helps to dissolve fats/foods, aiding in cleaning/microbe removal and can also assist in deactivation of pathogens. For more information on hand washing, go to http://www.cdc.gov
/handwashing
. If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses.

Keep raw meat, fish and poultry away from other food that will not be thoroughly cooked. Use separate cutting boards for raw meat, poultry, and their juices and thoroughly cooked foods. Thoroughly cook ground meat such as beef to an internal temperature of 160º F, as measured with a food thermometer, before eating. Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90º F). Refrigerate cooked meat and poultry within two hours after cooking.

The following products are subject to recall:
  • 60-pound, cardboard box cases of "SAN JOSE VALLEY VEAL AND BEEF INC." boneless veal trimmings.

Boxes may contain the case codes: "L-1 11112," "L-1 11212," "L-1 11512," "L-1 11612," "L-1 11712," "L-1 11812" or "L-1 11912" and also bear the establishment number "EST. 2828" inside the USDA mark of inspection.

The products subject to recall were produced between Nov. 1 and Nov. 9, 2012 then were transported to a federal facility for further distribution. FSIS and the establishment are concerned that some product may be frozen and in customers' freezers.

The problem was discovered when a customer tested a shipment of veal and reported non-negative results. The customer held the shipment pending laboratory results, but other product from the producer's same lot had shipped into commerce.

FSIS and the company have received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants) of the recall and to ensure that steps are taken to make certain that the product is no longer available to consumers.

E. Coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2-8 days (3-4 days, on average) after exposure to the organism. While most people recover within a week, some develop a type of kidney failure called HUS. This condition can occur among persons of any age but is most common in children under 5-years old and older adults. Symptoms of HUS may include fever, abdominal pain, pale skin tone, fatigue and irritability, small, unexplained bruises or bleeding from the nose and mouth, decreased urination, and swelling. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.

Consumers and media with questions regarding the recall should contact company executives, Leo or John Teixeira, at (408) 727-4404.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. &quotAsk Karen&quot live chat services are available Monday through Friday from 10 a.m. to 4 p.m. ET. 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. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: www.fsis.usda.gov/FSIS_Recalls/Problems_With_Food_Products/index.asp .

 

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.
Last Modified Oct 21, 2013