Firm Producing Recalled E. coli-contaminated Beef Reportedly Has History of Problems

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The size of Nebraska Beef's recall of meat grew more than 10-fold, from 500,000 pounds to a reported 5.3 million pounds just in time for the long holiday weekend.

Nebraska Beef, Washington Post blogger Annys Shin points out, has had a history of producing E. coli-contaminated beef, including a batch that allegedly led to a woman's death. Shin writes:

In 2003, USDA went to court to try to shut down Nebraska Beef 's Omaha packing plant after citing it for numerous violations. The company, in turn, sued USDA and challenged its authority require food safety plans and even won a court injunction stopping USDA from closing it down. Nebraska Beef and USDA later settled the case.

Three years later, Minnesota public health and USDA officials linked an E. coli O157:H7 outbreak in ground beef that killed a Minnesota woman to Nebraska Beef, although USDA never publicly named the company as the source. The woman who died ate meatballs at a church event. Her family sued Nebraska Beef and the company, in turn, sued the church saying the volunteers who prepared the food were at fault.

Most recently, in 2007, Nebraska Beef sued USDA again, saying its inspectors had unfairly targeted it. The suit was later dismissed.

Which brings us to today. Why did Kroger, reportedly the nation's largest supermarket chain and the brand name most are associating with this latest beef recall, continue to buy its beef from Nebraska Beef with its history of problems? At least 41 people made ill by the bad beef, we're sure, would like to know.

What follows is information from the USDA about the two expanded recalls. This information was first published by the USDA July 3.

USDA: Nebraska Beef Expands Recall

Nebraska Beef, Ltd., an Omaha, Neb., establishment is expanding its June 30 recall to include all beef manufacturing trimmings and other products intended for use in raw ground beef produced between May 16 and June 26, totaling approximately 5.3 million pounds, that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

This recall is being expanded based on the ongoing epidemiological and traceback investigations of a foodborne illness outbreak.

FSIS has concluded that the production practices employed by Nebraska Beef, Ltd. are insufficient to effectively control E. coli O157:H7 in their beef products that are intended for grinding. The products subject to recall may have been produced under insanitary conditions.

The products subject to recall were further processed into ground beef at other firms, and will likely not bear the establishment number "EST 19336" on products made available for direct consumer purchase.

FSIS advises all consumers to safely prepare their raw meat products, and only consume ground beef or ground beef patties that have been cooked to a safe internal temperature of 160º F. 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.

Consumers with questions about the recall should contact the company's Vice President of Administration James Timmerman at (402) 733-0456.

The epidemiological investigations and a case control study conducted by the Michigan and Ohio Departments of Agriculture and Health and the Centers for Disease Control and Prevention determined that there is an association between the ground beef products and 40 illnesses reported in Michigan (21) and Ohio (19). The illnesses were linked through the epidemiological investigation and by their PFGE pattern, or DNA fingerprint, found in PulseNet, a database maintained by the Centers for Disease Control and Prevention.

Also as a result of the investigation, on June 25 FSIS announced a recall of ground beef products sold at Kroger retail establishments in Michigan and in Central and Northwestern Ohio.

USDA: Kroger Expands Beef Recall

The Kroger Co., a Cincinnati, Ohio, retailer is expanding its June 25 recall to include an undetermined amount of 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 recall is being expanded based on the ongoing epidemiological and traceback investigation of a foodborne illness outbreak.

The recall includes ground beef products packaged in Styrofoam trays and wrapped in clear cellophane, which were available at "in-store" service counters, with various sell-by dates between May 17 and July 5, at the following Kroger retail establishments:

• Fred Meyer - Product with "Sell By" dates between "05/21/08" and "07/05/08."
• QFC - Product with "Sell By" dates between "05/21/08" and "07/05/08."
• Kroger stores (except in Georgia, South Carolina, Alabama, Knoxville, Tennessee, Virginia and West Virginia) - Product with "Sell By" dates between "05/21/08" and "07/03/08."
• Kroger Mid-Atlantic division - Product with "Sell By" dates between "05/19/08" and "07/03/08."
• Fry's - "Sell By" dates between "05/21/08" and "07/03/08."
• Ralph's - Product with "Sell By" dates between "05/21/08" and "07/03/08."
• Smith's - Product with "Sell By" dates between "05/21/08" and "07/03/08."
• Baker's - Product with "Sell By" dates between "05/17/08" and "07/03/08"
• King Soopers - Product with "Sell By" dates between "6/20/08" and "07/03/08."
• City Market - Product with "Sell By" dates between "06/20/08" and "07/03/08."
• Hilander - Product with "Sell By" dates between "05/21/08" and "07/03/08."
• Owen's - Product with "Sell By" dates between "05/21/08" and "07/03/08."
• Pay Less - Product with "Sell By" dates between "05/21/08" and "07/03/08."
• Scott's - Product with "Sell By" dates between "05/21/08" and "07/03/08."
• Dillons - Product with "Sell By" dates between "05/17/08" and "07/03/08."
• Gerbes - Product with "Sell By" dates between "05/17/08" and "07/03/08."

The following product is also subject to recall:

• 16-ounce packages of "Private Selection Natural Ground Beef," with "Sell By" dates between "07/11/08" and "07/21/08." The product was distributed to all Kroger retail establishments, Dillons, Fred Meyer, Baker's, Smith's and Fry's, including Kroger Mid-Atlantic and stores in Georgia, South Carolina, Alabama, and Knoxville, Tennessee.

Consumers are urged to check their refrigerators and freezers and discard or return the ground beef products for a refund.

The June 25 recall was initiated after epidemiological investigations and a case control study conducted by the Michigan and Ohio Departments of Agriculture and Health and the Centers for Disease Control and Prevention determined that there is an association between the ground beef products and foodborne illnesses. Currently, there are 41 illnesses reported in Michigan (21) and Ohio (20). The illnesses were linked through the epidemiological investigation by their pulsed field gel electrophoresis (PFGE) pattern, or DNA fingerprint, found in PulseNet, a database maintained by the Centers for Disease Control and Prevention. Anyone with signs or symptoms of foodborne illness should consult a medical professional.

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.

Consumers with questions about the recall should contact the Kroger Consumer Hotline at (800) 632-6900.

Preparing Ground Beef for Safe Consumption

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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