August 1, 2013
Kansas Packer Issues Recall On 50,000 lbs Ground Beef Due To E. Coli
Lawrence LeBlond for redOrbit.com - Your Universe Online
For the second time in less than two months, National Beef Packing Company is recalling ground beef from store shelves due to possible contamination with E. coli O157:H7, according to new information from the USDA's Food Safety and Inspection Service (FSIS).
The recall includes 10 lb. chubs carrying the names "National Beef" in 93/7 with product code 0707; "NatureSource" in 80/20, 85/15, 90/10 and 93/7 with product codes 7031, 7054, 7344 and 7004, respectively; and "NatureWell" in 80/20, 85/15, 90/10 and 93/7 with product codes 7484, 7454, 7577 and 7404, respectively.
All products under recall bear the establishment number "EST. 208A" inside the USDA mark of inspection. The ground beef chubs were produced on July 18, 2013 and were shipped out to retailers, wholesalers and food service distributors across the country.
Routine monitoring by FSIS discovered a positive source of E. coli O157:H7 at a Liberal, Kansas packing facility. A subsequent investigation determined National Beef was the sole supplier of the source materials used to produce the tainted product. As of press time there were no reports of illnesses associated with consumption of these products.
FSIS closely monitors the recall process to ensure proper steps are taken during the process and to ensure that product is no longer available to consumers. FSIS said it will post retail distribution lists on its website when it becomes available.
E. coli infection is a serious and often deadly illness that causes bloody diarrhea, dehydration, and in severe cases, kidney failure. The young, elderly and those with compromised immunity are the most susceptible to serious illness. FSIS advises all consumers who believe they may have become infected with E. coli to seek medical intervention as soon as possible.
To ensure safe consumption of ground beef, FSIS also advises consumers to cook it to an internal temperature of 160 degrees Fahrenheit. The only way to confirm it is cooked thoroughly is with use of a food thermometer that measures internal temperature. Also, food preparers should wash their hands with warm/hot soapy water thoroughly before and after handling raw meat. Any surfaces that have come in contact with raw meat should also be washed vigorously with hot soapy water as well. If hot, soapy water is unavailable, an alcohol-based hand sanitizer containing at least 60 percent alcohol will help, although does not eliminate all types of germs.
FSIS also reported yesterday Traditions chicken processing plant based out of Pearl, Mississippi has recalled 2,486 pounds of frozen chicken meals due to misbranding and an undeclared allergen.
The products in question contain milk, a known allergen, which was not declared on the label during manufacture.
This recall includes "Lemon Pepper Chicken Breast Filet with Rib Meat Smoke Flavor Added / Mixed Vegetables / Basil and Garlic Fettuccine." The product bears the establishment number "P-13850" inside the USDA mark of inspection. The products were produced and packaged on Oct. 5, 2012, Dec. 19, 2012 and Jan. 28, 2013. The products were distributed to food service institutions nationwide.
The problem was discovered during routine inspection by FSIS. Milk is a subingredient of the butter flavoring used in the product, which was a new formulation used by the company. Previous formulations had not included milk in the product. FSIS and the company have not received any reports of adverse reactions due to consumption of these products to date.