notyard
10-05-2007, 02:57 PM
USDA FSIS press releases on two ground beef recalls for E. coli O157:H7, one from a Maryland firm and one expanded recall from a New Jersey firm
Maryland firm first:
Maryland Firm Recalls Ground Beef Products Due to Possible E. Coli O157:H7 Contamination
Recall Release CLASS I RECALL
FSIS-RC-041-2007 HEALTH RISK: HIGH
Congressional and Public Affairs
(202) 720-9113
Amanda Eamich
WASHINGTON, Sept. 29, 2007 – Impero Foods & Meats, Inc., a Baltimore, Md. establishment, is voluntarily recalling approximately 65 pounds of ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.
The products subject to recall include:
Preparing Ground Beef For Safe Consumption
USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov
Although the product(s) being recalled should be returned to the point of purchase, consumers preparing other ground beef products should heed the following advice.
Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 °F. When a ground beef patty is cooked to 160 °F throughout, it can be safe and juicy, regardless of color.
The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate food thermometer.
Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 °F has been reached is a significant risk factor for foodborne illness.
Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, seniors, and those with compromised immune systems.
10- and 15-pound shrink-wrapped bags of “IMPERO FOODS & MEAT INC. GROUND BEEF.” Each label bears the establishment number “Est. 10827” inside the USDA mark of inspection.
The ground beef products were produced on Sept. 25, and were distributed to restaurants in Maryland.
The problem was discovered through routine FSIS microbiological sampling. FSIS has not received any reports of illness.
Consumers and media with questions about the recall should contact company President Salvatore Pinna at (443) 695-5751.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.
New Jersey firm second:
New Jersey Firm Recalls Ground Beef Products For Possible E. coli O157:H7 Contamination
Recall Release CLASS I RECALL
FSIS-RC-040-2007 HEALTH RISK: HIGH
Congressional and Public Affairs
(202) 720-9113
Amanda Eamich
WASHINGTON, Sept. 25, 2007 - Topps Meat Company, LLC, an Elizabeth, NJ, establishment, is voluntarily recalling approximately 331,582 pounds of frozen ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.
The products subject to recall include: [View Labels, PDF Only]
Preparing Ground Beef For Safe Consumption
USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov
Although the product(s) being recalled should be returned to the point of purchase, consumers preparing other ground beef products should heed the following advice.
Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 °F. When a ground beef patty is cooked to 160 °F throughout, it can be safe and juicy, regardless of color.
The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate food thermometer.
Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 °F has been reached is a significant risk factor for foodborne illness.
Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, seniors, and those with compromised immune systems.
10-pound boxes of “BUTCHER’S BEST 100% ALL BEEF PATTIES 75/25, 6 OZ. FLAT, 27 PIECES.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “BUTCHER’S BEST 100% ALL BEEF PATTIES 75/25, 4 OZ. (4-1), 40 PIECES.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “KOHLER FOODS 4 OZ. FLAT HAMBURGER, CODE: 60100, 40 PCS.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “KOHLER FOODS 6 OZ. FLAT HAMBURGER, CODE: 60200, 27 PCS.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “KOHLER FOODS 8 OZ. FLAT HAMBURGER, CODE: 60300, 20 PCS.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “SAND CASTLE FINE MEAT, 100% PREMIUM BEEF HAMBURGERS 80/20, 8 OZ. FLAT, 20 COUNT.” Each box bears a packed-on date of “JUN 22 07.”
10-pound boxes of “SAND CASTLE FINE MEAT, 100% PREMIUM BEEF HAMBURGERS 85/15, 6 OZ. FLAT, 27 COUNT.” Each box bears a packed-on date of “JUN 22 07.”
2-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 8 Quarter Pounders.” Each box bears a sell-by date of “JUL 12 08.”
2-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 3 OZ., 10 COUNT.” Each box bears a sell-by date of “JUL 12 08.”
3-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 6 OZ. PUB Burgers.” Each box bears a sell-by date of “JUN 22 08.”
3-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 12 Quarter Pounders.” Each box bears a sell-by date of “JUN 22 08,” “JUL 12 08” or “JUL 23 08.”
3-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 16 Hamburgers.” Each box bears a sell-by date of “JUL 23 08.”
5-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 20 Quarter Pounders.” Each box bears a sell-by date of “JUN 22 08,” “JUL 12 08” or “JUL 23 08.”
8-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 32 Quarter Pounders.” Each box bears a sell-by date of “JUN 22 08.”
10-pound boxes of “Topps 100% PREMIUM HAMBURGERS 5 OZ. (1/2”).” Each box bears a sell-by date of “JUN 22 08.”
10-pound boxes of “Topps HAMBURGERS, 3.2 OZ, 50 COUNT.” Each box bears a sell-by date of “JUL 12 08.”
10-pound boxes of “Topps 100% PREMIUM HAMBURGERS, 8 OZ. (Pub Burger).” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “Topps 100% PREMIUM HAMBURGERS, 4 OZ. (4-1) Homestyle.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “WESTSIDE, 100% PREMIUM HAMBURGER, 8 OZ FLAT, 20 COUNT.” Each box bears a sell-by date of “JUN 22 08.”
10-pound boxes of “WESTSIDE, 100% PREMIUM HAMBURGER, 6 OZ FLAT, 27 COUNT.” Each box bears a sell-by date of “JUN 22 08.”
10-pound boxes of “WESTSIDE, 100% PREMIUM HAMBURGER, 5 OZ FLAT, 32 COUNT.” Each box bears a sell-by date of “JUN 22 08.”
Each package also bears the establishment number “Est. 9748” inside the USDA mark of inspection.
The frozen ground beef products were produced on June 22, July 12 or July 23 and were distributed to food service institutions in the New York metropolitan area and to retail establishments nationwide.
An investigation into a cluster of illnesses in the Northeast region carried out by the New York State Department of Health in coordination with the Centers for Disease Control and Prevention led to a positive product sample collected by the New York Department of Health.
Consumers and media with questions about the recall should contact company Vice President of Finance and Administration Jeffrey Rohach at (908) 351-0500 ext. 50.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.
Maryland firm first:
Maryland Firm Recalls Ground Beef Products Due to Possible E. Coli O157:H7 Contamination
Recall Release CLASS I RECALL
FSIS-RC-041-2007 HEALTH RISK: HIGH
Congressional and Public Affairs
(202) 720-9113
Amanda Eamich
WASHINGTON, Sept. 29, 2007 – Impero Foods & Meats, Inc., a Baltimore, Md. establishment, is voluntarily recalling approximately 65 pounds of ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.
The products subject to recall include:
Preparing Ground Beef For Safe Consumption
USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov
Although the product(s) being recalled should be returned to the point of purchase, consumers preparing other ground beef products should heed the following advice.
Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 °F. When a ground beef patty is cooked to 160 °F throughout, it can be safe and juicy, regardless of color.
The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate food thermometer.
Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 °F has been reached is a significant risk factor for foodborne illness.
Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, seniors, and those with compromised immune systems.
10- and 15-pound shrink-wrapped bags of “IMPERO FOODS & MEAT INC. GROUND BEEF.” Each label bears the establishment number “Est. 10827” inside the USDA mark of inspection.
The ground beef products were produced on Sept. 25, and were distributed to restaurants in Maryland.
The problem was discovered through routine FSIS microbiological sampling. FSIS has not received any reports of illness.
Consumers and media with questions about the recall should contact company President Salvatore Pinna at (443) 695-5751.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.
New Jersey firm second:
New Jersey Firm Recalls Ground Beef Products For Possible E. coli O157:H7 Contamination
Recall Release CLASS I RECALL
FSIS-RC-040-2007 HEALTH RISK: HIGH
Congressional and Public Affairs
(202) 720-9113
Amanda Eamich
WASHINGTON, Sept. 25, 2007 - Topps Meat Company, LLC, an Elizabeth, NJ, establishment, is voluntarily recalling approximately 331,582 pounds of frozen ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.
The products subject to recall include: [View Labels, PDF Only]
Preparing Ground Beef For Safe Consumption
USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov
Although the product(s) being recalled should be returned to the point of purchase, consumers preparing other ground beef products should heed the following advice.
Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 °F. When a ground beef patty is cooked to 160 °F throughout, it can be safe and juicy, regardless of color.
The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate food thermometer.
Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 °F has been reached is a significant risk factor for foodborne illness.
Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, seniors, and those with compromised immune systems.
10-pound boxes of “BUTCHER’S BEST 100% ALL BEEF PATTIES 75/25, 6 OZ. FLAT, 27 PIECES.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “BUTCHER’S BEST 100% ALL BEEF PATTIES 75/25, 4 OZ. (4-1), 40 PIECES.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “KOHLER FOODS 4 OZ. FLAT HAMBURGER, CODE: 60100, 40 PCS.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “KOHLER FOODS 6 OZ. FLAT HAMBURGER, CODE: 60200, 27 PCS.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “KOHLER FOODS 8 OZ. FLAT HAMBURGER, CODE: 60300, 20 PCS.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “SAND CASTLE FINE MEAT, 100% PREMIUM BEEF HAMBURGERS 80/20, 8 OZ. FLAT, 20 COUNT.” Each box bears a packed-on date of “JUN 22 07.”
10-pound boxes of “SAND CASTLE FINE MEAT, 100% PREMIUM BEEF HAMBURGERS 85/15, 6 OZ. FLAT, 27 COUNT.” Each box bears a packed-on date of “JUN 22 07.”
2-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 8 Quarter Pounders.” Each box bears a sell-by date of “JUL 12 08.”
2-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 3 OZ., 10 COUNT.” Each box bears a sell-by date of “JUL 12 08.”
3-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 6 OZ. PUB Burgers.” Each box bears a sell-by date of “JUN 22 08.”
3-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 12 Quarter Pounders.” Each box bears a sell-by date of “JUN 22 08,” “JUL 12 08” or “JUL 23 08.”
3-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 16 Hamburgers.” Each box bears a sell-by date of “JUL 23 08.”
5-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 20 Quarter Pounders.” Each box bears a sell-by date of “JUN 22 08,” “JUL 12 08” or “JUL 23 08.”
8-pound boxes of “Topps 100% Pure Ground Beef Hamburgers, 32 Quarter Pounders.” Each box bears a sell-by date of “JUN 22 08.”
10-pound boxes of “Topps 100% PREMIUM HAMBURGERS 5 OZ. (1/2”).” Each box bears a sell-by date of “JUN 22 08.”
10-pound boxes of “Topps HAMBURGERS, 3.2 OZ, 50 COUNT.” Each box bears a sell-by date of “JUL 12 08.”
10-pound boxes of “Topps 100% PREMIUM HAMBURGERS, 8 OZ. (Pub Burger).” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “Topps 100% PREMIUM HAMBURGERS, 4 OZ. (4-1) Homestyle.” Each box bears a sell-by date of “JUL 23 08.”
10-pound boxes of “WESTSIDE, 100% PREMIUM HAMBURGER, 8 OZ FLAT, 20 COUNT.” Each box bears a sell-by date of “JUN 22 08.”
10-pound boxes of “WESTSIDE, 100% PREMIUM HAMBURGER, 6 OZ FLAT, 27 COUNT.” Each box bears a sell-by date of “JUN 22 08.”
10-pound boxes of “WESTSIDE, 100% PREMIUM HAMBURGER, 5 OZ FLAT, 32 COUNT.” Each box bears a sell-by date of “JUN 22 08.”
Each package also bears the establishment number “Est. 9748” inside the USDA mark of inspection.
The frozen ground beef products were produced on June 22, July 12 or July 23 and were distributed to food service institutions in the New York metropolitan area and to retail establishments nationwide.
An investigation into a cluster of illnesses in the Northeast region carried out by the New York State Department of Health in coordination with the Centers for Disease Control and Prevention led to a positive product sample collected by the New York Department of Health.
Consumers and media with questions about the recall should contact company Vice President of Finance and Administration Jeffrey Rohach at (908) 351-0500 ext. 50.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.