New York Firm Recalls Ground Beef Products Due To Possible E. coli O157:H7 Contamination
Posted Jun 22 2010 2:01pm
CLASS I RECALL
HEALTH RISK: HIGH
Congressional and Public Affairs
WASHINGTON, June 22, 2010 -Crown I Enterprises, Inc., a Bay Shore, N.Y., establishment, is recalling approximately 3,700
pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of
Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The products subject to recall include:
24, 8-ounce burgers in 12-pound boxes of "W.B. STOCKYARD, KEEP REFRIGERATED, BURGER FRESH, WB HOME STYLE 8 OZ."
32, 6-ounce burgers in 12-pound boxes of "W.B. STOCKYARD, KEEP REFRIGERATED, BURGER FRESH 6 OZ."
48, 4-ounce burgers in 12-pound boxes of "W.B. STOCKYARD, KEEP REFRIGERATED, BURGER FRESH, 4 OZ."
10-pound boxes of "W.B. STOCKYARD, KEEP REFRIGERATED, BEEF GROUND/EXTRA LEAN."
10- and 20-pound boxes of "W.B. STOCKYARD, KEEP REFRIGERATED, BEEF GROUND 80/20."
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.
Each package bears establishment number "EST. 20889" inside the USDA mark of inspection as
well the Julian dates of "10164" and "10166." These ground beef products were produced on June 11, 2010, and
June 15, 2010, and were shipped to food service institutions in Conn., N.J., and N.Y.
The problem was discovered through FSIS microbiological sampling which confirmed a positive result for E. coli O157:H7. FSIS and
the company have received no reports of illnesses associated with consumption of these products. Individuals concerned
about an illness should contact a physician.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants) of the recall and that steps are taken to make certain that the product is no longer available to consumers.
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.
Media and consumer questions regarding the recall should be directed to the company's Vice President of Operations, Kevin Peterson, at (631) 289-8401, ext. 2222.
Consumers with food safety questions can "Ask Karen," the FSIS virtual
representative available 24 hours a day at
AskKaren.gov . 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.