248,000 lbs. of beef recalled on E. coli concerns

waybomb

Well-known member
National Steak and Poultry is recalling about 248,000 pounds of beef products that may be contaminated with E. coli O157:H7, the USDA's Food Safety and Inspection Service announced on Thursday.

The extensive list of products made by the Owasso, Okla. establishment and the labels under which they were sold is available here.

Each package bears a label with the establishment number "EST. 6010T" inside the USDA mark of inspection and packaging dates of "10/12/2009," "10/13/2009," "10/14/2009," or "10/21/2009." These products were shipped to restaurants nationwide.

FSIS became aware of the problem during the course of an investigation of a cluster of E. coli O157:H7 illnesses. Working with the Centers for Disease Control and Prevention (CDC) and state health and agriculture departments, FSIS determined that there is an association between non-intact steaks (blade tenderized prior to further processing) and illnesses in Colorado, Iowa, Kansas, Michigan, South Dakota and Washington. FSIS is continuing to work with the CDC and affected state public health partners on the investigation.
 

waybomb

Well-known member
Just got another notice on this today - must be having a tough time finding it all.


Oklahoma Firm Recalls Beef Products Due To Possible E. Coli O157:H7 Contamination
WASHINGTON, December 24, 2009 - National Steak and Poultry, an Owasso, Okla., establishment, is recalling approximately 248,000 pounds of 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.

FSIS became aware of the problem during the course of an investigation of a cluster of E. coli O157:H7 illnesses. Working with the Centers for Disease Control and Prevention (CDC) and state health and agriculture departments, FSIS determined that there is an association between non-intact steaks (blade tenderized prior to further processing) and illnesses in Colorado, Iowa, Kansas, Michigan, South Dakota and Washington. FSIS is continuing to work with the CDC and affected state public health partners on the investigation. Anyone with signs or symptoms of foodborne illness should consult a physician.

The products subject to recall include:


  • 4-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "SC68408."
  • 6-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "SP680608."
  • 8-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "SC68808"
  • 9-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "SC68908."
  • "NATIONAL STEAK AND POULTRY BONELESS BEEF TIPS," with an identifying case code of "69108."
  • "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK" with an identifying case code of "XXSP68008."
  • "NATIONAL STEAK AND POULTRY SAVORY SIRLOIN TIPS" with an identifying case code of "XX69008."
  • 5-ounce "NATIONAL STEAK AND POULTRY BACON WRAPPED BEEF FILLET," with an identifying case code of "23508."
  • "NATIONAL STEAK AND POULTRY USDA SELECT BEEF SHOULDER MARINATED TENDER MEDALLIONS" with an identifying case code of "23289."
  • "NATIONAL STEAK AND POULTRY 75% BONELESS BEEF TRIMMINGS," with an identifying case code of "33575."
  • "NATIONAL STEAK AND POULTRY BEEF TRIMMINGS," with an identifying case code of "36545."
  • "NATIONAL STEAK AND POULTRY BEEF SIRLOIN PHILLY STEAK," with an identifying case code of "88008."
  • 4-ounce "EGN BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680425."
  • 7-ounce "EGN BONELESS BEEF SIRLOIN TRI TIP STEAK," with an identifying case code of "69725."
  • 9-ounce "EGN BONELESS BEEF SIRLOIN TRI TIP STEAK," with an identifying case code of "680925."
  • 7-ounce "KRM BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680715."
  • 9-ounce "KRM BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680915."
  • 12-ounce "KRM BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680215."
  • 8-ounce "CARINO'S BONELESS BEEF OUTSIDE SKIRT STEAK," with an identifying case code of "130874."
  • "CARINO'S BONELESS BEEF OUTSIDE SKIRT STEAK PIECES," with an identifying case code of "13074."
  • "MOE'S BEEF STEAK," with an identifying case code of "78027."
Each package bears a label with the establishment number "EST. 6010T" inside the USDA mark of inspection, respective case codes cited above, and packaging dates of "10/12/2009," "10/13/2009," "10/14/2009," or "10/21/2009." These products were shipped to restaurants nationwide.

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. Individuals concerned about an illness should contact a physician.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.

Media and consumer questions regarding the recall should be directed the company's hotline at (866) 439-7348.

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.
 

waybomb

Well-known member
And along with the notice is this blurb on how to guarantee you won't get sick on contaminated ground beef:

SAFE PREPARATION OF FRESH AND FROZEN GROUND BEEF

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.

Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F, whether prepared from fresh or frozen raw meat products.

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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