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Pennsylvania Firm Recalls Frozen Ground Beef
Patties for Possible E. coli O157:H7 |
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| Recall Release |
CLASS I RECALL |
| FSIS-046-2005 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Steven Cohen
| Editor's Note: The following recall release is being reissued to inform consumers that some boxes of product subject to recall may appear to have no production code. Consumers should return to the point of purchase any such product they may possess.
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WASHINGTON, Nov. 1, 2005 - Quaker Maid Meats, Inc., a Reading, Penn., firm, is voluntarily recalling approximately 94,400 pounds of frozen ground beef patties that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.
The products subject to recall include:
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Preparing Ground Beef For Safe Consumption
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.
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- Three-pound boxes of "PHILLY-GOURMET, 100% PURE BEEF, HOMESTYLE PATTIES" with the packaging code of "2005A," "2005B," "2005C" or "2005D."
- Five-pound boxes of "PHILLY-GOURMET, 100% PURE BEEF, HOMESTYLE PATTIES" with the packaging code of "2005A," "2005B," "2005C" or "2005D."
The products also bear the establishment code "Est. 2748" inside the USDA mark of inspection. The patties were produced on July 19 and were shipped to retail stores in Connecticut, Delaware, Florida, Georgia, Maine, Maryland Massachusetts, New Jersey, New York, Pennsylvania, South Carolina, Virginia and Wisconsin.
Testing done by the New York Department of Health has linked the product to illnesses. E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.
Consumers and media with questions about the recall may contact company President, Sergei Szortyka at (610) 376-1500.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at (888) 674-6854. The hotline 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" is the FSIS virtual
representative available 24 hours a day to answer your questions at https://webarchive.library.unt.edu/eot2008/20090305082740/http://www.fsis.usda.gov/Food_Safety_Education/Ask_Karen/.
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NOTE: Access news releases and other information at the FSIS Web site
at www.fsis.usda.gov
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Product Labels
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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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