The USDA late on Aug. 8 announced yet another beef recall originating with the frequently cited firm Nebraska Beef Ltd. Here's the information:
Nebraska Beef, Ltd., an Omaha, Neb., establishment is recalling approximately 1.2 million pounds of primal cuts, subprimal cuts and boxed beef that may be contaminated with E. coli O157:H7, the U.S. Department of Agricultures Food Safety and Inspection Service announced today.
These beef products were produced on June 17, June 24 and July 8, 2008. The shipping containers and product labels bear the establishment number EST. 19336 inside the USDA mark of inspection as well as the brand Coleman Natural. However, these products were sent to establishments and retail stores nationwide for further processing and will likely not bear the establishment number EST. 19336 on products available for direct consumer purchase.
Consumers with questions about the recall should contact company Vice President of Administration James Timmerman at 402-733-0456. Media with questions about the recall should contact company representative William Lamson at (402) 397-7300.
The problem was discovered through a joint investigation with state departments of health and agriculture, Centers for Disease Control and Prevention and FSIS. To date, 31 cases in 12 states and Canada have been identified in the investigation.
FSIS is continuing its investigation into any products that may be contaminated with E. coli O157:H7 or that are associated with illnesses and will take appropriate action when necessary.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Anyone with signs or symptoms of foodborne illness should consult a medical professional.
USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit fsis.usda.gov
Although these products are not available at retail establishments, consumers preparing ground beef products should heed the following advice.
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160°F.
Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90°F. Refrigerate cooked meat and poultry within two hours after cooking.
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