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Recalled Ground Beef Products Found in Rhode Island

Recalled Ground Beef Products Found in Rhode Island

At least 128 food facilities in RI received the recalled product

Providence--Approximately 1.8 million pounds of ground beef products that may be contaminated with E. coli O157:H7 are being recalled by Wolverine Packing Company, a Michigan company, according to the U.S. Department of Agriculture's Food Safety and Inspection Service.

Some of the ground beef products being recalled were sent to Rhode Island food facilities.

The products subject to recall bear the establishment number "EST. 2574B" and will have a production date code in the format "Packing Nos: MM DD 14" between "03 31 14" and "04 18 14." These products were shipped to distributors for restaurant and retail use nationwide.

There have been 11 illnesses in four states reported, including one in Massachusetts. There have been no illnesses reported in Rhode Island, although Wolverine products were sold in Rhode Island.

Memorial Day is this weekend and a lot of ground beef will be consumed.

This organism can cause serious illnesses and death and undercooked ground beef should NEVER be served to children. While recalled products should not be consumed, ground beef should always be cooked to a minimum of 160 F using a meat thermometer due to potential contamination with this bacteria.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 28 days (34 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, waxy complexion, and infrequent and reduced urination. Persons who experience these symptoms should seek emergency medical care immediately.

The Agriculture Department's Food Safety and Inspection Service advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.

Media with questions regarding the recall can contact Chuck Sanger, Spokesperson, Wolverine Packing Company, at (262) 563-5118 and consumers can call (800) 521-1390.Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

PREPARING PRODUCT FOR SAFE CONSUMPTION USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov 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. Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria. The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

Fish: 145F Beef, pork, lamb chops/steaks/roasts: 145F with a three minute rest time Ground meat: 160F Poultry: 165F Hot dogs: 160F or steaming hot

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.

Related links

Department or agency: Department of Health

Online: http://www.health.ri.gov

Release date: 05-20-2014

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