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FSIS Issues Public Health Alert for Imported
Canadian Raw Boneless Beef Trim from XL Foods |
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Congressional and Public Affairs
(202) 720-9113
Atiya Khan
Editor's Note: On Sept. 21, 2012, FSIS reissued this notice to clarify that the Canadian products subject to the
FSIS Public Health Alert are raw boneless beef trim imported into the U.S. by one establishment (XL Foods, Inc.), and to add two additional productions days - Aug. 27, 2012 and Aug. 29, 2012.
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WASHINGTON, September 20, 2012 -The
U.S. Department of Agriculture's Food Safety and
Inspection Service (FSIS) is announcing a Public Health
Alert for raw boneless beef trim products imported from
Canada by XL Foods, Inc. that may be contaminated with E. coli O157:H7.
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PREPARING GROUND BEEF FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov
Wash hands before and after handling raw meat with warm/hot (preferred) or cold soapy running water by rubbing hands together
vigorously for at least 20 seconds. Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean
up any spills right away. The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps
to dislodge bacteria and viruses from hands and surfaces.
Additionally, warm/hot water helps to dissolve fats/foods, aiding in cleaning/microbe removal and can also assist in deactivation of
pathogens. For more information on hand washing, go to http://www.cdc.gov/ handwashing.
If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers
can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses.
Keep raw meat, fish and poultry away from other food that will not be thoroughly cooked. Use separate cutting boards for raw meat,
poultry, and their juices and thoroughly cooked foods. Thoroughly cook ground meat such as beef to an internal temperature of 160° F,
as measured with a food thermometer, before eating. Refrigerate raw meat and poultry within two hours after purchase (one hour if
temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.
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FSIS testing of raw boneless beef trim product from
Canadian Establishment 38, XL Foods, Inc., confirmed
positive for E. coli O157:H7 on September 3, 2012. FSIS
alerted the Canadian Food Inspection Agency (CFIA) of
the positive results. After follow-up testing by FSIS
and CFIA, the CFIA announced a
recall by XL Foods, Inc.
of a variety of ground beef products on September 16,
2012. Subsequently, the CFIA has expanded the scope of
the recall to include additional products.
The company has notified its customers, including
U.S. establishments that beef trim associated with the
recall was shipped to them. FSIS is working
expeditiously to perform effectiveness checks to confirm
that all trim received at FSIS-inspected establishments
from Canadian Establishment 38, either received a full
lethality treatment or that no raw trim was further
distributed and manufactured into other not-ready-to-eat
product. In addition, for products that may have been
further distributed and manufactured into other
not-ready-to-eat product, FSIS is working to confirm
that actions are being taken to remove the product from
commerce. FSIS is taking all necessary steps to ensure
that all raw ground products produced from the recalled
trim are removed from commerce.
While the investigation continues, FSIS is issuing a
Public Health Alert to inform food service operations
and consumers. The products subject to the Canadian
recall were distributed to U.S. establishments in the
following states: California, Michigan, Nebraska,
Oregon, Texas, Utah, Washington and Wisconsin. At the
U.S. establishments, these products may have been
further processed into various products, such as ground
beef, ground beef patties, beef jerky and pastrami. FSIS
will continue to provide information as it becomes
available, including information about any related
recall. When available, the retail distribution list
will be posted on FSIS' website at
www.fsis.usda.gov/FSIS_Recalls/ Open_Federal_Cases/index.asp.
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 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.
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Retail Distribution List (PDF Only) |
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Last Modified:
September 21, 2012 |
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