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Monday, May 18, 2015

Boneless veal trim and whole veal muscle cut products recalled

ZYK Enterprises, Inc. a Duvall, WA establishment, is recalling 2,522 pounds of boneless veal trim and whole veal muscle cut 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 boneless veal trim and whole veal muscle cuts produced from January 2-23, 2015, are subject to recall:
  • 60 lb. bulk boxes of boneless veal trim with a package produced date of January 5, 2015.
  • 60 lb. bulk boxes of boneless veal trim with a package produced date of January 20, 2015.
  • Various size bulk boxes ranging from 22 to 63 lb. of boneless veal trim and whole muscle cuts with multiple package dates from January 2-8 through January 23, 2015.
The products subject to recall bear the establishment number “EST. 9325” inside the USDA mark of inspection on the boxes.
The problem was discovered by FSIS personnel while reviewing records following a positive test for E. coli O157:H7 on May 15, 2015.  A subsequent review of test records indicated that the company failed to report positive tests on January 6, 2015 and January 20, 2015. Product from these lots was shipped for further processing to wholesale establishments in California, Massachusetts, and Washington state.
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 the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. 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 or media with questions regarding the recall can call Zeeshan Qazi at (425) 788-1128.

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