Ground Beef Recalled After Linked to E. coli O157:H7 Outbreak

A Michigan company is recalling ground beef after that product was linked to 11 cases of E. coli O157:H7 infection.  Product was shipped to Massachusetts, Michigan, Missouri, and Ohio, and was sold for foodservice use.

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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 of 160F (Foodservice 155F).  That means you need check those burgers with a thermometer.  Touching it with your finger or looking at color is not good enough.

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With grilling season here, don't you think it is time to buy one of those nice thermometers and put it to work for the safety of your family and friends?  Yeah, you know it is.

USDA News Release

http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-030-2014

Michigan Firm Recalls Ground Beef Products Due To Possible E. Coli O157:H7

Class I Recall 030-2014

Health Risk: High May 19, 2014

Congressional and Public Affairs  Lauren Kotwicki  (202) 720-9113

WASHINGTON, May, 19, 2014 – Wolverine Packing Company, a Detroit, Mich. establishment, is recalling approximately 1.8 million pounds of ground 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 ground beef products were produced between March 31, 2014 and April 18, 2014. For a full list of products that were recalled please see the attached document.

The products subject to recall bear the establishment number “EST. 2574B” and will have a production date code in the format “Packing Nos: MM DD 14” between “03 31 14” and “04 18 14”. These products were shipped to distributors for restaurant use in Massachusetts, Michigan, Missouri, and Ohio. There was no distribution of the products to the Department of Defense, the National School Lunch Program, or catalog/internet sales.

Factors that can contribute to the size of the recall include potential contamination of additional products due to a lack of microbiological independence between lot production, as well as a deficiency in supportive record-keeping by distributors.

FSIS was notified of E. coli O157:H7 illnesses on May 12, 2014. Working in conjunction with public health partners from the Centers for Disease Control and Prevention (CDC), FSIS determined that there is a link between the ground beef products from Wolverine Packing Company and this illness cluster. Based on epidemiological and traceback investigations, 11 case-patients have been identified in 4 states with illness onset dates ranging from April 22, 2014 to May 2, 2014. FSIS continues to work with our state and federal public health partners on this investigation and provide updated information as it becomes available.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 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 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 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 with questions regarding the recall can contact Chuck Sanger, Spokesperson, Wolverine Packing Company, at (313) 259-7500 and consumers can call (262) 563-5118

Consumers with food safety questions can &quotAsk Karen,&quot 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 l0 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.