WASHINGTON, July 10, 2001—A Jewel-Osco retail store, operating as Jewel
Store #2777, at 2777 South 6th St., Springfield, Ill., is
voluntarily recalling approximately 350 pounds of fresh ground beef that
may be contaminated with E. coli O157:H7, the U.S. Department of
Agriculture’s Food Safety and Inspection Service announced today.
The ground beef products being recalled were
produced on July 5 and packaged in various sizes. Each
package is marked "Jewel Store # 2777" and bears a sell by date
of "07/06/01."
The ground beef products subject to recall are
labeled as follows:
- "GROUND BEEF NOT LESS THAN 75% LN,"
- "+3 LBS GRD BF NOT LESS THAN 75% LN,"
- "GROUND CHUCK NOT LESS THAN 80% LN,"
- "+3 LBS GRD CHK NOT LS THN 80% LN,"
- "GROUND ROUND NOT LESS THN 85% LN," and
- "GROUND SIRLOIN NOT LS THN 95% LN."
"Because of the potential hazard of
foodborne illness from consumption of meat products contaminated with
harmful bacteria such as E. coli O157:H7, I urge consumers who have
purchased the suspect product not to eat it and return it to the place of
purchase," said Margaret O’K. Glavin, acting FSIS administrator.
"FSIS is informing the public so consumers who may have purchased and
stored the product in their refrigerators or freezers can know to
check."
The problem was discovered through routine FSIS
microbiological sampling.
E. coli O157:H7 is a potentially deadly
bacteria that can cause bloody diarrhea and dehydration. The very young,
the elderly, and persons with compromised immune systems are the most
susceptible to foodborne illness.
FSIS has received no reports of illnesses
associated with consumption of this product. Anyone concerned about an
illness should contact a physician.
Consumers with questions about the recall may
contact Jewel-Osco’s Customer Service Line at (800) 539-3561. Media with
questions may contact Karen Ramos, Director of Public Affairs, at (847)
916-4394.
Consumers with food safety questions can phone
the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The hotline
can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through
Friday, and recorded food safety messages are available 24 hours a day.
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NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov |
PREPARING GROUND BEEF FOR SAFE CONSUMPTION
Although the product being recalled
should be returned to the place 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 ºF. When a ground beef patty
is cooked to 160 ºF 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
digital instant-read 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 ºF 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, the elderly, and
those with compromised immune systems. |
