WASHINGTON, Nov. 7, 2002—Skylark Meats, Inc., an Omaha, Neb., establishment is voluntarily recalling approximately 110,000 pounds of frozen ground beef 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 was produced on September 10 and distributed to retail stores and institutions nationwide.  

"Consumers need to be aware of this recall," said Dr. Garry L. McKee, FSIS administrator. "I strongly encourage purchasers of ground beef to check their refrigerators and freezers for the recalled product. If consumers are in possession of the recalled product, then they should return it to the point of purchase." 

The problem was discovered through microbial testing conducted by a state department of agriculture.

The ground beef products being recalled are: 

·         3-pound tubes of "SKYLARK 100% Pure GROUND BEEF." The tubes were distributed individually or packed in 30 lb. boxes. Individual tubes are marked with a label that bears "EST. 4215" inside the USDA seal of inspection and "PRODUCTION CODE 9-10-2003." The 30 lb. boxes are marked "GROUND BEEF CHUBS" with "EST. 4215" inside the USDA seal of inspection and codes "2253" or production code "9-10-2003."  

·         1-pound tubes of "FROZEN GROUND BEEF." The tubes were distributed individually or packed in 40 lb. boxes. Individual tubes are marked with a label that bears "EST.4215" inside the USDA seal of inspection and "BEST USED BY 03/10/03 LOT 2253A." The boxes of "GROUND BEEF" have "CONTRACT NO. 12022 7305" and the USDA shield contains "USDA FOOD."

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. 

FSIS has received no reports of illnesses associated with consumption of this product. Anyone concerned about an illness should contact a physician.  

Consumers and media with questions about the recall may contact Dominic V. Driano, vice president and general counsel, at 507-238-4201. 

Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. 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. 

PREPARING GROUND BEEF FOR SAFE CONSUMPTION

USDA Meat and Poultry Hotline
1-800-535-4555 or visit 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.