Editor's Note, August 18, 2010: This recall release is being amended to revise the geographic distribution and that some of the recalled products were distributed to a firm in California for further processing.

WASHINGTON, August 6, 2010 - Valley Meat Company, a Modesto, Calif. establishment, is recalling approximately one million pounds of frozen ground beef patties and bulk 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.

FSIS became aware of the problem on July 15 when the agency was notified by the California Department of Public Health (CDPH) of a small E. coli O157:H7 cluster of illnesses with a rare strain as determined by PFGE subtyping. A total of six patients with illness onset dates between April 8 and June 18, 2010 were reported at that time. After further review, CDPH added another patient from February to the case count, bringing the count to seven. FSIS is continuing to work with the CDPH and the company on the investigation. Anyone with signs or symptoms of foodborne illness should contact a health care provider.
The following products are subject to recall:

• (#2155) *IQF* 80/20% BEEF PATTIES 8/1R
• (#2503) SMASHBURGER 40/7 OZ. - VAC PACK
• (#2510) IQF 80/20% BEEF PATTIES 2/1 OVAL
• (#2515) *IQF* 80/20% BEEF PATTIES 2/1 R
• (#2535) IQF 80/20% BEEF PATTIES 3/1 OVAL
• (#2545) IQF 80/20% BEEF PATTIES 3/1R
• (#2575) *IQF* 80/20% BEEF PATTIES 4/1R
• (#2595) IQF - 80/20% PATTIES 4/1R THIN
• (#2605) *IQF* 80/20% BEEF PATTIES 5/1R
• (#2635) *IQF* 80/20% BEEF PATTIES 6/1R
• (#2668) BEEF CHUCK PATTIES 7 OZ- 21#
• (#3075) *IQF* 85/15% PATTIES 4/1R USFI
• (#3090) 'RPQ' 85/15 PATTIES 160/4 OZ.
• (#3325) "RPQ" 90/10 BEEF PATTIES 40/4 OZ
• (#3350) 90/10% BEEF PATTIES 160/4 OZ.
• (#3450)SUPREMAS BEEF PATTIES 12/3#
• (#3519) *IQF* 4/1 SOY PATTIES 80/20%
• (#3520) *IQF* 5/1 SOY PATTIES 80/20%
• (#3522) *IQF* 6/1 SOY PATTIES 80/20%
• (#3675) BEEF SOY PATTIES RETAIL 6/5#
• (#3700) 73/27% RETAIL PATTIES - 12/3#
• (#3705) 73/27% RETAIL PATTIES - 6/5#
• (#3710) 73/27% RETAIL PATTIES - 8/3#
• (#3715) BIGGER VALLEY BURGER - 6/5#
• (#3725) 80/20 BIGGER BURGER 12/3#
• (#3751) 80/20% RETAIL PATTIES 12/3#
• (#3800) 85/15% RETAIL PATTIES - 12/3#
• (#3850) BLACK ANGUS BURGER 12/2# BOX
• (#3875) 93/7% BEEF PATTIES 12/3# RETAIL
• (#3880) BUTCHER'S CUT 73/27 RETAIL BOXES 8#
• (#3882) BUTCHER'S CUT 73/27 PATTIES 12/2.5#
• (#3883) BUTCHER'S CUT 80/20 PATTIES 12/2.5#
• (#4000) 73/27% GROUND BEEF 10/1#
• (#4001) 73/27% GROUND BEEF 20/2#
• (#4005) 73/27% GROUND BEEF - 40/1#
• (#4015) 73/27% GROUND BEEF 4/5#
• (#4020) 73/27% GROUND BEEF - 8/5#
• (#4030) 73/27% GROUND BEEF 4/10#
• (#4035) 73/27% GROUND BEEF 15/3#
• (#4300) 80/20% GROUND BEEF 10/1#
• (#4305) 80/20% GROUND BEEF - 40/1#
• (#4310) 80/20% GROUND BEEF 4/5#
• (#4315) 80/20% GROUND BEEF 8/5#
• (#4325) 80/20% GROUND BEEF - 4/10#
• (#4326)*FRESH** 80/20% GROUND BEEF 4/10#
• (#4328)80/20 GROUND BEEF 4/10# WHITE BOX
• (#4329) 'RPQ' 80/20% GROUND BEEF 4/10#
• (#4335)80/20% GROUND BEEF 2/5# - PRINTED
• (#4610) 85/15% GROUND BEEF 4/5#
• (#4615) 85/15% GROUND BEEF 8/5#
• (#4625) "RPQ" 85/15% GROUND BEEF 4/10#
• (#4630) 85/15% G B 4/10# CLEAR-generic
• (#4915) 90/10% GROUND BEEF - 8/5#
• (#4925) 90/10% GROUND BEEF 4/10# / WHITE
• (#4930) 90/10% G B 4/10# / CLEAR-generic
• (#4980) 93/7% GROUND BEEF 4/10#
• (2714) HEARST 80/20 PATTIES 5/1R -10#
• (2715) HEARST GROUND BEEF 12/1# RETAIL

The products subject to recall bear the establishment number "EST. 8268" inside the USDA mark of inspection as well as a production code of 27509 through 01210. These products were produced on various dates between Oct. 2, 2009 and Jan. 12, 2010 and were distributed to retail outlets and institutional foodservice providers in California, Nevada, Washington, Oregon, Arizona and internationally, and to a firm in California for further processing. When available, the retail distribution list(s) will be posted on FSIS' website at https://www.fsis.usda.gov/recalls.

FSIS and the establishment are concerned that some product may still be frozen and in consumers' freezers. FSIS strongly encourages consumers to check their freezers and immediately discard any product that is the subject of this recall.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a health care provider.

FSIS routinely conducts recall effectiveness checks to verify that firms notify their customers (including restaurants) of a recall and that steps are taken to make certain that a suspect 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 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.

Media and consumer questions regarding the recall should be directed to the company's spokespeople, Vanessa Smith at (916) 492-5314 or Brooke Burgess at (916) 492-5321.

Consumers may call a company sponsored help desk at (866) 221-6474. They may also log on to: www.valleymeat.com/our-team/recall-information/.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at www.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 l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

PREPARING GROUND BEEF 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.

Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F.

Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

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

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