Michigan Firm Recalls Ground Beef Products Due to Possible E. coli O157:H7 Contamination

Michigan Firm Recalls Ground Beef Products Due to Possible E. coli O157:H7 Contamination

Recall Release	CLASS I RECALL
FSIS-RC-001-2008	HEALTH RISK: HIGH

Congressional and Public Affairs
(202) 720-9113
Amanda Eamich

WASHINGTON, Jan. 5, 2008 - Mark's Quality Meats, Inc., a Detroit, Mich., firm, is voluntarily recalling approximately 13,150 pounds of various cuts of steaks and ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

The steak and ground beef products subject to recall were produced on Dec. 20, 21, 24 or 26, 2007, and were distributed to restaurants in the metropolitan Detroit area. These products were not available for purchase by consumers in retail establishments.

Preparing Ground Beef 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.

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.

FSIS has received no reports of illness related to these products at this time. Anyone who consumed these types of products at Detroit area restaurants and is experiencing an illness should contact a physician immediately.

The following products are subject to recall:

Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BALL TIP STEAKS."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BEEF NY STRIPS."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BEEF T-BONE STEAK."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BEEF PORTERHOUSE STEAK."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BEEF TOP SIRLOIN STEAKS."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, BULK GROUND BEEF."
Boxes of "Mark's Quality Meats, Inc., BEEF FOR INDUSTRIAL USE ONLY, GROUND BEEF PATTIES."

Each shipping label bears the establishment number "Est. 8951" inside the USDA mark of inspection.

The problem was discovered after the recalling firm submitted a product sample that tested positive at a third party laboratory.

Consumers and media with questions about the recall should contact the company General Manager Jack Fudge at (313) 554-2500.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.

www.fsis.usda.gov

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Last Modified: January 5, 2008

USDA Recall Classifications
Class I	This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
Class II	This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
Class III	This is a situation where the use of the product will not cause adverse health consequences.


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