National Beef Packing Company, a Liberal, Kan., firm, is recalling approximately 50,100 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 following products are subject to recall:
- 10 lb. chub of “National Beef” 93/ 7 Fine Ground Beef, Product Code 0707
- 10 lb. chub of “NatureSource” 80/20 Fine Ground Chuck, Product Code 7031
- 10 lb. chub of “NatureSource” 85/15 Fine Ground Beef, Product Code 7054
- 10 lb. chub of “NatureSource” 90/10 Fine Ground Beef, Product Code 7344
- 10 lb. chub of “NatureSource” 93/ 7 Fine Ground Beef, Product Code 7004
- 10 lb. chub of “NatureWell 80/20 Fine Ground Chuck, Product Code 7484
- 10 lb. chub of “NatureWell” 85/15 Fine Ground Beef, Product Code 7454
- 10 lb. chub of “NatureWell” 90/10 Fine Ground Sirloin, Product Code 7577
- 10 lb. chub of “NatureWell” 93/7 Fine Ground Beef, Product Code 7404
All these products bear the establishment number “EST. 208A” inside the USDA mark of inspection. The products were produced on July 18, 2013 and were shipped in 40 to 60 pound cases to retailers, wholesalers, and foodservice distributors nationwide.
The problem was discovered through routine FSIS monitoring which confirmed the E.coli O157:H7. FSIS and the company have received no reports of illnesses yet.. Individuals concerned about an illness should contact a healthcare provider.
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.
To Handle Raw Meat safely, 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.
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 160º F, as measured with a food thermometer, before eating. 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.
Consumers can call 1-866-761-9472 or go to www.nationalbeef.com for the link to details about the recall and the company’s return and reimbursement policy.