The following ground beef products are being recalled:

Retail - Five pound tubes of "CHUCK GROUND BEEF", and "Ground Beef" identified as "Manufactured by Peck Meat Packing." Both products have a "SELL-BY 3-22-01" and bear the establishment number "20654" inside the USDA seal of inspection.

Wholesale - Shipping cases bear the establishment number "20654" and are marked with the following product names: "BEEF FINE GROUND," "BEEF CHUCK FINE GROUND," "BEEF SIRLOIN FINE GROUND," "BEEF ROUND FINE GROUND," "PECK CERTIFIED GROUND BEEF CHUCK," "SIRLOIN FINE GROUND," "PECK CERTIFIED GROUND BEEF SIRLOIN," "PECK CERTIFIED GROUND BEEF ROUND," "BEEF PATTY MIX," and "GROUND BEEF BULK," with weights between five to 20 pounds and were distributed for institutional use.

The ground beef was produced on March 6, 2001 and distributed to retail and wholesale establishments nationwide.

"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 Philip Derfler, acting FSIS administrator. "USDA is informing the public so consumers who may have purchased and stored the product in their freezers can know to check. Consumers may also wish to ask restaurants and institutions where their ground beef was produced."

The problem was discovered through 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.

Anyone concerned about an illness should contact a physician.

Consumers with questions about the recall may call Emmpak’s contact Robert Segel, vice president of public affairs, at 1-800-558-4242. Media with questions may contact Ron Irwin, Emmpak spokesman, at 414-390-5500.

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.

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.