Editor’s Note August 11, 2011: This recall release is being reissued to expand the August 9th recall to now include a total of 2,200 pounds of ground beef products.

WASHINGTON, August 11, 2011 - McNees Meats and Wholesale LLC., a North Branch, Mich., establishment is expanding its recall to include approximately 2,200 pounds of ground beef product that may be contaminated with E. Coli O157: NM (non-motile), the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include:
 

• 1 and 10-lb. clear packages of “McNees Ground Beef Bulk.”
• 1 to1.5-lb., approximate weight clear plastic bags of “McNees Ground beef patties.”
• 1-lb. packages of “McNees Ground Round.”
• 1 and 2-lb packages of “McNees Ground Beef Bulk” sold in red and white plastic bags.

Each clear plastic bag and retail package bears the establishment number “EST. 33971” within the USDA mark of inspection. The products subject to recall were produced on July 7, July 15, July 21, July 28 and Aug. 4, 2011, and sold to retail establishments and restaurants in Armada, Lapeer and North Branch, Mich. The products were also sold directly to consumers from a retail establishment owned by McNees Meats and Wholesale, LLC. When available, the retail distribution list(s) will be posted on FSIS' website at https://www.fsis.usda.gov/recalls.

FSIS was notified of an investigation of E. Coli O157: NM illnesses on Aug. 4, 2011. Working in conjunction with the Michigan Departments of Community Health (MDCH) and Agriculture and Rural Development (MDARD), 5 confirmed case-patients in Michigan have been identified with illness onset dates between July 18 and July 25, 2011. As a result of the epidemiologic investigation, investigators determined there is a link between the ground beef products produced on July 15 and July 21 and the illnesses in Michigan. The firm is including additional dates out of an abundance of caution. FSIS is continuing to work with the Michigan state public health and regulatory partners on the investigation. Individuals concerned about an illness should contact a healthcare provider.

FSIS routinely conducts 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: NM 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. E.coli O157: NM differs from E. Coli O157:H7 in that it lacks the flagellar H antigen, making it non-motile (NM).

Consumers and news reporters with questions about the recall should contact the company’s main contact, Melanie McNees, at (810) 688-2408.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at 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.

SAFE PREPARATION OF FRESH AND FROZEN GROUND BEEF

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.

Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F, whether prepared from fresh or frozen raw meat products.

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.