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News Release

Lombardi Brothers Meats Recalls Steak and Ground Beef Products Due To Possible E. Coli O157:H7 Contamination

Class I Recall 097-2015
Health Risk: High Jul 3, 2015

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

 

WASHINGTON, July 3, 2015 – Lombardi Brothers Meats, a Denver, Colo. establishment, is recalling approximately 26,975 pounds of tenderized steak and ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The tenderized steak and ground beef products with generic labeling were produced between June 12 and June 30, 2015. The following products are subject to recall: [View Labels (PDF Only)]

  • Various catch weights of “BEEF BALL TIP STK CAB”
  • Various catch weights of “BEEF TOP SIRLOIN STK CAB”
  • Various catch weights of “BEEF TOP SIRLOIN STK CAB BASEBALL”
  • Various catch weights of “BEEF COUNTRY CLUB SIRLOIN CAB”
  • Various catch weights of “BEEF TOP SIRLOIN CHATEAU CAB”
  • Various catch weights of “BEEF PATTY CAB 85/15 2/1R”
  • Various catch weights of “BEEF GROUND CAB 75/25”
  • Various catch weights of “BEEF GROUND CAB”
  • Various catch weights of “BEEF GROUND CAB 80/20”
  • Various catch weights of “BEEF GROUND CAB 90/10”
  • Various catch weights of “BEEF GROUND CAB 75/25”
  • Various catch weights of “BEEF PATTY CAB 85/15 2/1R”
  • Various catch weights of “BEEF PATTY CAB 80/20 3-1 RND”
  • Various catch weights of “BEEF PATTY CAB 80/20”
  • Various catch weights of “BEEF GROUND 80/20  EMP”
  • Various catch weights of “BEEF PATTY CAB 75/25”
  • Various catch weights of “BEEF PATTY CAB 80/20 2-1 RND”
  • Various catch weights of “BEEF PATTY CAB 80/20 2-1 THK”
  • Various catch weights of “BEEF PATTY CAB 80/20 8-1”
  • Various catch weights of “BEEF PATTY CAB 80/20 3-1 THK”
  • Various catch weights of “BEEF PATTY CAB 80/20 4-1 RND”
  • Various catch weights of “BEEF PATTY CAB 80/20 4-1 NO U BOARDS”
  • Various catch weights of “BEEF PATTY CAB 80/20 2-1 NO UBOARDS”

The products subject to recall bear the establishment number “EST. 772” inside the USDA mark of inspection. The products were shipped for hotel, restaurant and institutional use in Colorado, New Mexico, Utah and Wyoming.

The problem was discovered June 30 when the firm received a positive result for E. coli as part of its in-house sampling program. Some products made from the same source material as the positive sample were shipped into commerce.

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

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 hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

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

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume beef products that have been cooked to a temperature of 145° F for steaks and roasts and 160° F for ground product. The only way to confirm that beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.

Consumers with questions regarding the recall can contact Jeff Harvey, company general manager, at (303) 458-7441, ext. 231. Media with questions regarding the recall can contact Robert Glass, company sales manager, at (303) 458-7441, ext. 231.

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. 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 10 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: http://www.fsis.usda.gov/reportproblem.

PREPARING PRODUCT FOR SAFE CONSUMPTION

USDA Meat and Poultry Hotline 
1-888-MPHOTLINE or visit
www.fsis.usda.gov

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria. 

The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

  • Fish: 145°F
  • Beef, pork, lamb chops/steaks/roasts: 145°F with a three minute rest time
  • Ground meat: 160°F
  • Poultry: 165°F
  • Hot dogs: 160°F or steaming hot

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking.

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 Jun 08, 2016