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News Release

Good Food Concepts, LLC D.B.A. Ranch Foods Direct Recalls Non-Intact Beef Products Due To Possible E. Coli O157:H7 Contamination

Class I Recall 064-2016
Health Risk: High Jul 26, 2016

Congressional and Public Affairs 
Kristen Booze
(202) 720-9113
Press@fsis.usda.gov

 

WASHINGTON, JULY 26, 2016 – Good Food Concepts, LLC, doing business as Ranch Foods Direct, a Colorado Springs, Colo. establishment, is recalling approximately 2,606 pounds of non-intact 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 non-intact beef items were produced on June 6, 7, and 8, 2016. The following products are subject to recall: [Labels (PDF Only)]

  • Packages containing “Callicrate Beef Ground Beef: Beef 4-1 Ground Beef Patties 15# case.”
  • Packages containing “Callicrate Beef Ground Beef: Beef 4-1 Ground Beef Patties 5# box.”
  • Packages containing “Callicrate Beef Ground Beef: Beef 3-1 Ground Beef Patties 5# box.”
  • Packages containing “Callicrate Beef Ground Beef: Beef 2-1 Ground Beef Patties 15# case.”
  • 1-lb. packages containing “Callicrate Beef Ground Beef: Beef Ground Beef 85% 1#.”
  • 1-lb. packages containing “Callicrate Beef Ground Beef: Beef Ground Beef 80% 1#.”
  • 1-lb. packages containing “Callicrate Beef Ground Beef: Beef Ground Beef Sirloin 90% 1#.”
  • Packages containing “Callicrate Beef Ground Beef: Beef Ground Beef 85/15 1# x 20 Bundle.”
  • Packages containing “Callicrate WAGYU Beef Ground Beef: WAGYU Ground Beef 1#.”
  • 1-lb. packages containing “Beef Stew Meat Tenderized.”
  • Packages containing “Ranch Foods Direct Ground Beef 85/15.”
  • Packages containing “Ranch Foods Direct Ground Beef 80/20.”
  • Packages containing “Ranch Foods Direct Ground Chuck.”
  • Packages containing “Ranch Foods Direct 80% Lean 20% Fat 3/1 Patties NET WT. 15#.”
  • Packages containing “Ranch Foods Direct 80% Lean 20% Fat 2/1 Patties 7 OZ NET WT. 15#.”
  • Packages containing “Ranch Foods Direct 80% Lean 20% Fat 3/1 Patties NET WT. 5.0#.”
  • Packages containing “Ranch Foods Direct 80% Lean 20% Fat 4/1 Patties NET WT. 15#.”
  • Packages containing “Ranch Foods Direct 80% Lean 20% Fat 2/1 Patties NET WT. 15#.”
  • Packages containing “Ranch Foods Direct 80% Lean 20% Fat 6/1 Patties NET WT. 15#.”
  • Packages containing “Ranch Foods Direct Ground Beef (73/27).”
  • Packages containing “Ranch Foods Direct Ground Tenderloin.”
  • Products identified as “Cowpool D 1/4.”
  • Products identified as “Cowpool A 1/8.”
  • Packages containing “Chef’s Bundle: 4-Skirt Steak, 6- NY Strips, 6-Top Sirloin, 3-Chuck Roast, 2-Cube Steak, 15-Ground Beef 80% Lean 20% Fat.”
  • Packages containing “Colorado Bundle: 4-Skirts Steaks, 4-Chuck Eye Steaks, 4-Top Sirloin, 2-Chuck Roast, 15-Ground Beef 80% Lean 20% Fat.”

The products subject to recall bear establishment number “EST. 27316” inside the USDA mark of inspection and “PACKED ON” dates of June 6, 7, and 8, 2016. These items were shipped to wholesale and retail locations in Colorado.

FSIS was notified of an E. coli O157:H7 illness possibly associated with ground beef consumption on July 14, 2016. Working in conjunction with the Colorado Department of Public Health and Environment and the El Paso County Public Health Department, FSIS determined that there is a possible link between the ground beef products from Ranch Foods Direct and this illness. Based on epidemiological investigation, one case-patient has been identified in Colorado with an illness onset date of June 12, 2016. FSIS confirmed ground beef products originating from Ranch Foods Direct were adulterated with E. coli O157:H7 on July 25, 2016 through laboratory testing and traceback investigation. FSIS continues to work with the Colorado Department of Public Health and Environment and the El Paso County Public Health Department on this investigation and provides updated information as it becomes available.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 1–10 days (3–4 days, on average) after exposure 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 and the company are concerned that some product may be frozen and in consumers' freezers.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

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. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

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, http://1.usa.gov/1cDxcDQ.

Media and consumers with questions regarding the recall can contact Dave Anderson, Manager, at (719) 574-0750 x 241.

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 Sep 14, 2016