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Pennsylvania Firm Recalls Ground Beef Products Due To Possible Salmonella Contamination
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-045-2012 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Richard J. McIntire
WASHINGTON, July 22, 2012 - Cargill Meat Solutions, a Wyalusing, Pa., establishment, is recalling
29,339 pounds of fresh ground beef products that may be contaminated with Salmonella Enteritidis, the U.S.
Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The products subject to recall, sold wholesale and for further processing:
- 14 pound chub packages of "Grnd Beef Fine 85/15", packed 3 chubs to approximate 42-pound cases.
The products subject to recall bears the establishment number "EST. 9400" inside the USDA mark of inspection.
While the use-by date has passed and these products are no longer available for retail sale, FSIS and the company are
concerned that some product may be frozen in consumers' freezers. These products were produced on May 25, 2012, and were
shipped to distribution centers in Connecticut, Maine and New York for further distribution.
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Recommendations for Preventing Salmonellosis
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
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.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for ground meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
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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It is important to note that the above listed products were repackaged into consumer-size packages and sold under different
retail brand names. When available, the retail distribution list(s) will be posted on FSIS' website at:
www.fsis.usda.gov/
FSIS_Recalls/
Open_Federal_Cases/
index.asp.
FSIS became aware of the problem during the course of an ongoing investigation of a multi-state outbreak of Salmonella
Enteritidis involving 33 case-patients from 7 states (MA, ME, NH, NY, RI, VA, VT-preliminary data, subject to change).
Working in conjunction with the Centers for Disease Control and Prevention (CDC), Vermont Department of Health, New York
State Department of Health, and New York State Department of Agriculture & Markets, FSIS was able to link illnesses in five
case-patients to the ground beef products produced at this establishment based on epidemiologic and traceback investigations,
as well as in-store reviews. Illness onset dates among these five case-patients ranged from June 6, 2012 to June 13, 2012.
Two of the five case-patients were hospitalized. Leftover product with no packaging information collected during the course
of this investigation by the Vermont Department of Health tested positive for Salmonella Enteritidis with the outbreak
strain. This outbreak strain of Salmonella Enteritidis is drug sensitive, meaning antibiotics can be effective in treating
patients who need them. FSIS is continuing to work with CDC and public health partners on the investigation.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne
illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as
infants, the elderly, and persons with HIV infection or those undergoing chemotherapy. The most common manifestations of
salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours. Additional symptoms may be chills, headache,
nausea and vomiting that can last up to seven days. Individuals concerned about an illness should contact a health care provider.
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 who have questions are encouraged to call the company's consumer information line at (888) 812-1646.
Media with questions regarding the recall can contact Michael Martin, the company's media contact, at (316) 291-2126.
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. " 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 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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| CDC Investigation: Multistate Outbreak of Salmonella Enteritidis Infections Linked to Ground Beef |
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Last Modified:
September 25, 2012 |
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USDA Recall Classifications
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| 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.
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| Class II |
This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
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| Class III |
This is a situation where the use of the product will not cause adverse health consequences.
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