 |
|
|
|
|
|
|
|
|
| Washington Firm Recalls Beef Patties Due To Possible E. Coli Contamination |
|
|
|
| Recall Release |
CLASS I RECALL |
| FSIS-RC-017-2012 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Adam Tarr
WASHINGTON, March 24, 2012 - Sysco Seattle Inc., a Seattle, Wash. firm, is recalling approximately
16,800 pounds of ground beef patties imported from Canada because they may have been 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: [View Labels (PDF Only)}
- 10 lb. boxes of PRIME RIB BEEF PATTIES 8 oz, with product code 55317, and production code 11 NO 22
- 10 lb boxes of PRIME RIB BEEF PATTIES 71g, with product code 55391 and bearing a production code of 11 SE 01 or 12 JA 04
 |
 |
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.
|
|
 |
 |
Since the issuance of the Public Health Alert, FSIS has learned that Sysco
was contacted by the Canadian firm and began notifying their customers on March 20. FSIS was unaware of the firm's
actions and proceeded with the Public Health Alert out of an abundance of caution.
Imported products were produced by New Food Classics of Burlington, Ontario and were imported by Sysco Seattle Inc.,
for distribution to restaurants in Arizona, Colorado, Texas and Washington.
Consumers with questions should contact Susan Linn at 832.489.1799. Media with questions about the recall should
contact Charley Wilson at 281-584-2423.
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 www.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 10 a.m. to 4 p.m. ET Monday through Friday. Recorded food safety messages are available 24 hours a day. |
| # |
|
|
Last Modified: March 24, 2012 |
|
| 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. |
|
|
|
 |
 |
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
To view PDF files you must have Adobe Reader installed on your computer.
|
|
|
|
|
|
|
FSIS Advertisement Rotator
|
|
|
|
|
