Wisconsin Firm Recalls Ground Beef Products Due to Possible E. Coli O157:H7 Contamination
WASHINGTON, January 15, 2013 — Glenn's Market and Catering, a Watertown, WI establishment, is recalling approximately 2,532 pounds of raw ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced today.
The products subject to recall are:
- Various size packages of Glenn's Market ground round, ground chuck and ground beef sold between Dec. 22, 2012 and Jan. 4, 2013.
The products subject to recall were sold only at Glenn's Market and Catering in Watertown, WI from the retail meat case.
FSIS was notified of an investigation of E. coli O157:H7 illnesses by the Wisconsin Division of Public Health on Jan. 10, 2013. Working in conjunction with the Wisconsin Division of Public Health, three case-patients with the outbreak strain have been identified in the state with illness onset dates ranging from Dec. 29, 2012 to Jan. 1, 2013. Among the three case-patients with available information, all three reported consuming raw ground round; two consumed product ground and purchased on Dec. 24, 2012; the third consumed product ground and purchased on Dec. 30, 2012 prior to illness onset. FSIS is continuing to work with the Watertown Department of Public Health, the Wisconsin Division of Public Health, the Wisconsin Department of Agriculture, Trade and Consumer Protection and the U.S. Centers for Disease Control and Prevention on this investigation.
FSIS and the establishment are concerned that some product may be frozen and in shoppers freezers.
FSIS routinely conducts recall effectiveness checks to ensure that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at: https://www.fsis.usda.gov/recalls.
E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2-8 days (3-4 days, on average) after exposure to the organism. While most people recover within a week, some develop a type of kidney failure called HUS. This condition can occur among persons of any age but is most common in children under 5-years old and older adults. Symptoms of HUS may include fever, abdominal pain, pale skin tone, fatigue and irritability, small, unexplained bruises or bleeding from the nose and mouth, decreased urination, and swelling. Persons who experience these symptoms should seek emergency medical care immediately.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.
Consumers and media with questions regarding the recall should contact the companys vice president, Jeff Roberts, at (920) 261-2226.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. "Ask Karen" live chat services are available Monday through Friday from 10 a.m. to 4 p.m. ET. 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. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: https://www.fsis.usda.gov/recalls.
PREPARING GROUND BEEF FOR SAFE CONSUMPTION
Wash hands before and after handling raw meat with warm/hot (preferred) or cold soapy running water by rubbing hands together vigorously for at least 20 seconds. Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean up any spills right away. The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps to dislodge bacteria and viruses from hands and surfaces.
Additionally, warm/hot water helps to dissolve fats/foods, aiding in cleaning/microbe removal and can also assist in deactivation of pathogens. For more information on hand washing, go to http://www.cdc.gov/handwashing . If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses.
Keep raw meat, fish and poultry away from other food that will not be thoroughly cooked. Use separate cutting boards for raw meat, poultry, and their juices and thoroughly cooked foods. Thoroughly cook ground meat such as beef to an internal temperature of 160° F, as measured with a food thermometer, before eating. Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.
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June 15, 2020 - en |