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Georgia Firm Recalls Ground Beef for Possible
E. Coli O157:H7 |
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| Recall Release |
CLASS I RECALL |
| FSIS-047-2005 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Steven Cohen
WASHINGTON, Nov. 3, 2005 - American Fresh Foods, a
Thomasville, GA, firm, is voluntarily recalling approximately 6,200
pounds of ground beef 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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- 10-pound chubs of "AMERICAN FRESH FOODS THOMASVILLE, GA 31792--FINE GROUND BEEF 73/27 10LB" with the case code of "7428" and a sell by date of "11/15/05."
The chubs of ground beef also bear the establishment code "Est. 33793" inside the USDA mark of inspection. The ground beef was produced on Oct. 28, 2005 and was shipped to retail stores in Florida.
The problem was discovered through company testing. FSIS has received no reports of illnesses associated with consumption of these products.
Consumption of food contaminated with E. coli O157:H7, a potentially deadly bacterium, can cause bloody diarrhea and dehydration. The very young, seniors and persons with weakened immune systems are the most susceptible to foodborne illness.
Consumers and media with questions about the recall may contact company Vice President for Food Safety and Quality Assurance Tim Biela at (817) 332-5807 ext. 111.
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/eot2008/20090305082851/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 Label
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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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