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Virginia Firm Recalls Beef Products for Possible E. coli O157:H7 Contamination
Recall Release CLASS I RECALL
FSIS-RC-027-2006 HEALTH RISK: HIGH

Congressional and Public Affairs
(202) 720-9113
Tara Balsley

WASHINGTON, August 18, 2006 - Dinner Bell Meat Products, Inc. a Lynchburg, Va., firm, is voluntarily recalling approximately 909 pounds of beef that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.
Preparing Ground Beef For Safe Consumption

USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov

Although the product(s) being recalled should be returned to the point of purchase, consumers preparing other ground beef products should heed the following advice.

Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 °F. When a ground beef patty is cooked to 160 °F throughout, it can be safe and juicy, regardless of color.

The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate food thermometer.

Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 °F has been reached is a significant risk factor for foodborne illness.

Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, seniors, and those with compromised immune systems.

The products subject to recall are:
  • 10- pound bags of "DINNER BELL GROUND BEEF." The products were produced between July 31 and August 17, 2006.
  • 10- pound box of "DINNER BELL CUBED STEAK." The product was produced on August 9, 2006.
  • 80- pound box of "DINNER BELL BONELESS BEEF." The product was produced on August 14, 2006.

Each package bears the establishment number "Est. 7440" inside the USDA mark of inspection.

The problem was discovered through company testing. FSIS has received no reports of illnesses associated with consumption of this product.

The products were distributed to retail establishments and a distributor in southern Virginia.
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.

Media with questions about the recall may contact company owner G.D. Gilliam at (434) 847-7766. Consumers with questions about the recall may contact the company HACCP coordinator Maggie Hancock at (434) 847-7766.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at https://webarchive.library.unt.edu/eot2008/20090117213053/http://www.fsis.usda.gov/ Food_Safety_Education/ Ask_Karen/index.asp #Question. 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.
#
Ask Karen
www.fsis.usda.gov
Food Safety Questions? Ask Karen!
FSIS' automated response system can provide food safety information 24/7


Last Modified: August 18, 2006
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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