Kansas Firm Recalls Beef Products Due to Possible E. Coli O157:H7 Contamination
WASHINGTON, Sep. 12, 2013 National Beef Packing Company, a Dodge City, Kan., establishment, is recalling approximately 690 pounds of beef tongue root filet 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 following products are subject to recall:
- 30-lb. boxes of iNational Beef” Beef Tongue Root Filet, Product Code i12753.” These products bear the establishment number iEST. 262” inside the USDA mark of inspection and include a pack date of i081913A.”
The products were produced on August 19, 2013, and were shipped to a distributor in Amarillo, Texas, for further processing.
The problem was discovered through routine FSIS monitoring which confirmed a positive result for E. coli O157:H7. An investigation determined National Beef Packing Company was the sole supplier of the source materials used to produce the positive product.
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. When available, the retail distribution list(s) will be posted on the FSIS website at:http://www.fsis.usda.gov/recalls.
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.
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 with questions should contact the company at 1-877-857-4143, or visit National Beef's website at www.nationalbeef.com for details about the recall and the company's return and reimbursement policy. Media with questions regarding the recall should contact National Beef's Spokesperson, Keith Welty, at (816) 713-8631.
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. "Ask Karen" 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.
PREPARING PRODUCT FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
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.
Dodge City, KS
Raw - Non Intact