The products being recalled bear the establishment number "924A" inside the USDA seal of inspection. Products subject to recall are:

·        "Hamburger Patties 100% Pure Beef" in ten pound cases, marked with a case code starting with "2940." This product was produced on Oct. 20, 2000.

·        "Steak n’ Shake BEEF STEAKBURGER (CHOPPED AND FORMED)" in 16 pound cases, marked with a date code starting with "PACKED ON W 02-08-01." This product was produced on Feb. 8, 2001.

These products were distributed to retail and institutional establishments in Alabama, Arkansas, Florida, Kentucky, Illinois, Indiana, Mississippi, New Mexico, New York, Pennsylvania, South Carolina, and Wisconsin.

The problem was discovered when officials in Georgia contacted FSIS about a suspected illness associated with this product. FSIS’s samples of the product tested positive for E. coli O157:H7. A link between the illness and the product has not been confirmed.

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

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.

Consumers with questions about the recall may contact Robert Segel, Emmpak’s vice president of public affairs, at (414) 645-6500. Media with questions may contact Ron Irwin, Emmpak’s company spokesperson, 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.

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NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov

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.