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Nebraska Firm Recalls Beef Products Due To Possible E. Coli O157:H7
Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-029-2008 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Laura Reiser
| Clarification: This recall affects only certain products produced at
the Nebraska Beef Ltd. company, located in Omaha. It does not relate, implicate, or otherwise affect beef in
the State of Nebraska. Please note this important distinction.
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WASHINGTON, Aug 8, 2008 - Nebraska Beef, Ltd., an Omaha, Neb., establishment is
recalling approximately 1.2 million pounds of primal cuts, subprimal cuts and boxed beef that may
be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety
and Inspection Service announced today.
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RECOMMENDATIONS TO CONSUMERS FOR SAFE FOOD HANDLING
Wash hands with soap and warm water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
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.
Keep raw meat, poultry, and seafood away from other food that will not be cooked. Use one cutting board for raw meat, poultry, seafood and egg products, and a separate one for fresh produce and cooked food.
Cook raw meat and poultry to safe minimum internal temperatures – as measured with a food thermometer:
- meat such as beef, veal and lamb, 145 °F
- ground beef and pork, 160 ºF, and
- poultry, 165 ºF.
Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90º F). Refrigerate cooked meat and poultry within two hours after cooking (one hour if temperatures exceed 90 °F).
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These beef products were produced on June 17, June 24 and July 8, 2008. The shipping containers
and product labels bear the establishment number "EST. 19336" inside the USDA mark of inspection
as well as the brand "Coleman Natural." However, these products were sent to establishments and
retail stores nationwide for further processing and will likely not bear the establishment number
"EST. 19336" on products available for direct consumer purchase.
Consumers with questions about the recall should contact company Vice President of Administration
James Timmerman at 402-733-0456. Media with questions about the recall should contact company
representative William Lamson at (402) 397-7300.
The problem was discovered through a joint investigation with state departments of health and
agriculture, Centers for Disease Control and Prevention and FSIS. To date, 31 cases in 12 states
and Canada have been identified in the investigation.
FSIS is continuing its investigation into any products that may be contaminated with E. coli
O157:H7 or that are associated with illnesses and will take appropriate action when necessary.
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. Anyone with signs or
symptoms of foodborne illness should consult a medical professional.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available
24 hours a day at AskKaren.gov.
The tool-free USDA Meat and Poultry Hotline (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.
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Last Modified:
August 13, 2008 |
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USDA Recall Classifications
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| 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.
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| Class II |
This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
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| Class III |
This is a situation where the use of the product will not cause adverse health consequences.
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