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Illinois Firm Recalls Beef Products For Possible E. coli O157:H7
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-033-2004 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Autumn Canaday
WASHINGTON, Aug. 20, 2004 - Quantum Foods, a Bolingbrook, Ill., firm,
is voluntarily recalling approximately 406,000 pounds of frozen beef
products that may be contaminated with E. coli O157:H7, the
U.S. Department of Agriculture's Food Safety and Inspection Service
announced today.
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PREPARING GROUND BEEF FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
1-888-MPHotline or visit www.fsis.usda.gov
Although the product(s) being recalled should be returned to the point 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 °F. When a ground beef patty is cooked to
160 °F 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 food 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 °F 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, seniors, and those with compromised immune systems.
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The products subject to recall were produced on June 23 and 24 and
were distributed nationwide to restaurants, military institutions
and retail stores. Some products were also distributed through door-to-door
sales. Each box bears the establishment code "EST. 213-D"
inside the USDA seal of inspection.
The recall was initiated after epidemiological case studies conducted
by public health officials concluded the recalled product may be
linked to four E. coli O157:H7 illnesses in Colorado.
The products subject to recall include:
- Packages of "B BAR Brand, 12 Quarter Pound 100% PURE BEEF PATTIES"
bearing the product code 3084.
- 8-pound packages of "Hamburger Patties, 100% Pure Beef," bearing
the product code 3060.
- 10-pound boxes of "100% PURE CHOPPED BEEF STEAKS," bearing the
product code 3012.
- 25-pound boxes of "85% LEAN GROUND BEEF PATTIES NAMP#1136,"
bearing the product code 3014.
- 25.60-pound boxes of "85% LEAN GROUND BEEF PATTIES NAMP#1136,"
bearing the product code 3016.
- 4.5 pound boxes of "OUR HOMESTYLE PURE CHOPPED BEEF STEAKS,"
bearing the product code 3021.
- 10-pound boxes of "90% LEAN GROUND BEEF PATTIES NAMP#1136,"
bearing the product code 3025.
- 40-pound boxes of "90% LEAN BULK PACK GROUND BEEF NAMP#136,"
bearing the product code 3035.
- 4.497-pound boxes of "PURE CHOPPED BEEF STEAKS," bearing the
product code 3036.
- 24-pound boxes of "CHOPPED BEEF PATTIES," bearing the product
code 3042.
- 10-pound boxes of "CHOPPED BEEF STEAKS," bearing the product
code 3062.
- 21-pound boxes of "CHOPPED BEEF STEAKS," bearing the product
code 3068.
- 24-pound boxes of "PURE CHOPPED BEEF STEAKS TENDERFORM," bearing
the product code 3079.
- 10-pound boxes of "85% LEAN BULK PACK GROUND BEEF NAMP#136,"
bearing the product code 3094.
- 26.25-pound boxes of "PURE CHOPPED BEEF STEAKS TENDERFORM,"
bearing the product code 3107.
- 24-pound boxes of "SEASONED CHOPPED BEEF STEAKS CHOPPED AND
FORMED," bearing the product code 3208.
- 10.125-pound boxes of "SALISBURY BEEF STEAKS," bearing the product
code 3301.
- 10.13-pound boxes of "PLATTER BEEF PATTIES CHOPPED AND FORMED,"
bearing the product code 3416.
- 10-pound boxes of "PLATTER BEEF PATTIES CHOPPED AND FORMED,"
bearing the product code 3418.
- 10-pound boxes of "SALISBURY BEEF STEAKS," bearing the product
code 3302.
- 24-pound boxes of "PLATTER BEEF PATTIES CHOPPED AND FORMED,"
bearing the product code 3318.
- 10-pound boxes of "PLATTER BEEF PATTIES," bearing the product
code 3414.
- 17.1875-pound boxes of "USDA SELECT BEEF SIRLOIN STEAK," bearing
the product code 5304.
- 20-pound boxes of "BEEF SIRLOIN BUTT
STRIP STEAKS," bearing the product code 5338.
- Boxes of "BEEF SIRLOIN BUTT STRIP STEAKS," bearing the product
code 5342.
- 10-pound boxes of "BEEF SIRLOIN TRI TIP STEAKS," bearing the
product code 6352.
- Boxes of "BEEF SIRLOIN STEAK BOURBON BRAND," bearing the product
code 9390.
- Boxes of "APPLEBEE'S FAJITA BRAND BEEF SIRLOIN STEAK," bearing
the product code 9394.
- Boxes of "APPLEBEE'S HOUSE SIRLOIN BEEF SIRLOIN STEAK," bearing
the product code 9399.
- Boxes of "APPLEBEE'S SUPER HOUSE SIRLOIN BEEF SIRLOIN STEAK,"
bearing the product number 5392.
- Boxes of 'BEEF SIRLOIN STEAK FOR STIR FRY," bearing the product
code 5396.
- Boxes of "APPLEBEE'S HOUSE SIRLOIN BEEF SIRLOIN STEAK," bearing
the product code 5397.
E. coli O157:H7 is a potentially deadly bacteria that can cause
bloody diarrhea and dehydration. The very young, seniors and persons
with compromised immune systems are the most susceptible to foodborne
illness.
Generally, steaks are not considered a high-risk source
of E. coli O157: H7. However, some of the products subject to recall
were needle tenderized and that process may have transferred the
bacteria from the surface to the inside of the product.
Media and consumers with questions about the recall may contact company Vice-President
of Quality Assurance Craig O'Brien at (630) 679-2384.
Consumers with food safety questions can phone the toll-free USDA Meat and
Poultry Hotline at 1-888-MPHotline (1-888-674-6854). The hotline
is available in English and Spanish and can be reached from 10 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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NOTE: Access news releases and other information at the FSIS Web site
at www.fsis.usda.gov
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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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