WASHINGTON, Aug. 27, 2001 – Green Bay Dressed Beef, Inc., a Green Bay, Wisc. firm, also doing business as American Foods Group, is voluntarily recalling approximately 530,000 pounds of fresh ground 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.

The ground beef products being recalled were produced on Aug. 2 and distributed to retail establishments, wholesale establishments, and institutions nationwide.

The retail products identifiable to consumers are:

·         5-pound tubes of "PURE GROUND BEEF" marked with establishment number "EST. 410" and labeled "SELL BY AUG/19/01." This product was distributed to retail establishments in South Carolina.

·         3- and 5-pound tubes of "KROGER GROUND BEEF," "KROGER GROUND CHUCK," and "KROGER GROUND ROUND" marked with establishment number "EST. 410" and labeled "SELL BY AUG/19/01." These products were distributed to retail establishments in: Georgia, Indiana, Kentucky, Michigan, Ohio, Tennessee, and Virginia.

The following products were distributed to wholesale establishments:

·         "BEEF CHUCK COARSE GROUND,"

·         "BEEF CHUCK FINE GROUND,"

·         "BEEF ROUND COARSE GROUND,"

·         "BEEF ROUND FINE GROUND,"

·         "BEEF SIRLOIN COARSE GROUND,"

·         "BEEF SIRLOIN FINE GROUND,"

·         "GROUND BEEF COARSE GROUND," and

·         "GROUND BEEF FINE GROUND."

These products are packaged in 10-pound tubes marked with establishment number "EST. 410" and labeled "SELL BY DATE 08/19/01." The tubes are packaged in 4-, 6-, and 8-count cases. The cases are marked with the sell by date and one of the following case codes: "17000," "30000," "30200," "30400," "31300," "31900," "13800," "14000," "14300," "16600," "48500," "16900," "22400," "22500," "22800," "24000," "24100," "41300," "12000," "16400," "20300," "20400," "20500," "20600," "20700," and "20800."

The following product was distributed to institutions:

·         10-pound tubes of "GROUND BEEF FINE GROUND" marked with establishment number "EST. 410." The tubes are packaged in 2-, 4-, and 8-count cases. The cases are labeled "SELL BY DATE 08/19/01" and marked with one of the following case codes: "09393," "82059," "60931," and "08217."

"Because of the potential hazard of foodborne illness, I urge consumers who have purchased these products not to eat them and to return them to the place of purchase," said Margaret O’K. Glavin, FSIS associate 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."

The problem was discovered through follow-up sampling as a result of a retail recall on Aug. 13 (FSIS-RTR-01-006).

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 contact Sally Vande Hei, American Foods Group executive assistant, at (877) 894-3927. National media with questions may contact Jim Mulhern, a representative of Fleishman-Hillard, at (202) 828-8847. Local media with questions may contact Susan Finco, a representative of Leonard & Finco, at (920) 496-3130.

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.

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.