Brown Packing Company, a South Holland, Ill. establishment, is recalling an undetermined amount of beef (veal) trimmings that may be contaminated with E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli(STEC), the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The raw, boneless beef (veal) trimmings were produced from Feb. 21, 2014 through July 17, 2015. The following products are subject to recall: Labels
- Approx. 60-lb. boxes of “DUTCH VALLEY VEAL.”
- Various weight generically labeled combo bins of fresh of beef veal trimmings.
The products subject to recall bear the establishment number “EST. 167” inside the USDA mark of inspection printed on boxes. Lot code numbers printed on product labels will range from “4000” through “4313” and “5167” through “5365.” The products were shipped to distributors and retail locations in Colorado, Georgia, Illinois, Iowa, Louisiana, Missouri, New Jersey and Ohio.
The problem was discovered by FSIS upon receiving positive test results for E. coli O157:H7 and non-O157:H7 STEC while performing verification activities at the establishment and observing other non-compliances. Additionally, it was learned that those trimmings were potentially commingled with other products and portions of those products were shipped to other than cooking facilities.
FSIS and the company have received no confirmed reports of illnesses associated with consumption of these products. Anyone concerned about an illness should contact a healthcare provider.
E. coli O157:H7 and non-O157 STEC are potentially deadly bacteria 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 and the company are concerned that some product may be frozen and in consumers' freezers.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume beef that has been cooked to a temperature of 145° F for steaks and roasts (with a three-minute rest time) and 160° F for ground product. The only way to confirm that beef products are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.