ALERT: Natural Ground Beef Products Recalled

Just because beef is naturally raised, grass fed, and never given hormones or antibiotics, does not always mean it is safe, especially in the case of ground meat products. Because the meat is ground, there is more surface area that can become contaminated with bacteria. In this post, I have copied the press release from the USDA which can help you identify the the packages of ground beef as well as the USDA guidelines for the safe handling of beef products. Eat well, eat safely.

The USDA released this warning about a natural brand of ground beef.

Oregon Firm Recalls Ground Beef Products Due To Possible E. coli O157:H7 Contamination Recall Release CLASS I RECALL FSIS-RC-027-2009 HEALTH RISK: HIGH Congressional and Public Affairs (202) 720-9113 Bryn Burkard WASHINGTON, June 2, 2009 - SP Provisions, a Portland, Ore., establishment is recalling approximately 39,973 pounds 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 (FSIS) announced today.  

The products subject to recall include: Cascade Natural Beef Brand: 5-pound and 10-pound bags of ground beef. Each package bears the identifying case code "13-016G." 

5-pound and 10-pound bags of chili grind. Each package bears the identifying case code "13-016C." 

15-pound boxes of ground beef patties. Each package bears the identifying case code "13-016GP."  

SP Provisions Brand: 5-pound and 10-pound bags of ground beef. Each package bears the identifying case code "01-136." 

5-pound and 10-pound bags of chili grind. Each package bears the identifying case code "01-136C." 

15-pound boxes of ground beef patties. 

Each package bears the identifying case code "01-136P." Each identifying case code is preceded by the date code "040809" through "052809," signifying the production date in "month/date/year" format, i.e. April 8, 2009 through May 28, 2009. Additionally, each product bears the establishment number "EST. 2866" inside the USDA mark of inspection. These ground beef products were produced on various dates from April 8, 2009 through May 28, 2009, and were distributed to retail establishments as well as hotels, restaurants and institutions in Oregon and Washington. The products, produced from the same source material, were sent into commerce prior to May 29, 2009. The problem was discovered through FSIS microbiological sampling. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician. 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. Media and consumer questions regarding the recall should be directed to company General Manager, Jim Register, at (503) 234-0579.  

PREPARING GROUND BEEF FOR SAFE CONSUMPTION USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov Wash hands with soap and warm 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.