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| Colorado Firm
Recalls Beef Products Due To Possible E.
coli O157:H7
Contamination | |
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| Recall
Release |
CLASS
I RECALL |
| FSIS-RC-034-2009 |
HEALTH
RISK:
HIGH |
Congressional
and Public Affairs
(202) 720-9113
Peggy
Riek
WASHINGTON, June 24,
2009 - JBS Swift Beef Company, a Greeley,
Colo., establishment is recalling approximately
41,280 pounds of 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.
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Wash
hands with soap and warm 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.
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 | The
products subject to recall include:
- Boxes of "USDA CHOICE OR HIGHER, Bnls Beef
Bottom Sirloin, Butt Ball Tip 2/DN S/T." Each
box bears the establishment number "EST. 969"
inside the USDA mark of inspection, identifying
package dates of "042109" or "042209" and a case
code of "21852."
- Boxes of "USDA CHOICE OR HIGHER, Bnls Beef
Bottom Sirloin, Butt Ball Tip 2/UP S/T." Each
box bears the establishment number "EST. 969"
inside the USDA mark of inspection, identifying
package dates of "042109" or "042209" and a case
code of "21853."
- Boxes of "Swift, Bnls Beef Bottom Sirloin,
Butt Ball Tip 2/DN S/T." Each box bears the
establishment number "EST. 969" inside the USDA
mark of inspection, identifying package dates of
"042109" or "042209" and a case code of "31852."
- Boxes of "Bnls Beef Bottom Sirloin, Butt
Ball Tip 2/UP S/T." Each box bears the
establishment number "EST. 969" inside the USDA
mark of inspection, identifying package dates of
"042109" or "042209" and a case code of "31853."
- Boxes of "Swift, USDA SELECT, Bnls Beef
Bottom Sirloin, Butt Ball Tip 2/DN S/T." Each
box bears the establishment number "EST. 969"
inside the USDA mark of inspection, identifying
package dates of "042109" or "042209" and a case
code of "33852."
- Boxes of "USDA SELECT, Bnls Beef Bottom
Sirloin, Butt Ball Tip 2/UP S/T." Each box bears
the establishment number "EST. 969" inside the
USDA mark of inspection, identifying package
dates of "042109" or "042209" and a case code of
"33853."
- Boxes of "BLACK ANGUS, Swift Premium, BEEF,
USDA CHOICE OR HIGHER, Bnls Beef Bottom Sirloin,
Butt Ball Tip 2/UP S/T." Each box bears the
establishment number "EST. 969" inside the USDA
mark of inspection, identifying package dates of
"042109" or "042209" and a case code of "41853."
- Boxes of "BLACK ANGUS, Swift Premium, BEEF,
USDA CHOICE OR HIGHER, Bnls Beef Bottom Sirloin,
Butt Ball Tip 2/UP S/T." Each box bears the
establishment number "EST. 969" inside the USDA
mark of inspection, identifying package dates of
"042109" or "042209" and a case code of "41853."
- Boxes of "Bnls Beef Bottom Sirloin, Butt
Ball Tip 2/DN S/T." Each box bears the
establishment number "EST. 969" inside the USDA
mark of inspection, an identifying package date
of "042109" and a case code of "79852."
- Boxes of "Bnls Beef Bottom Sirloin, Butt
Ball Tip 2/UP S/T." Each box bears the
establishment number "EST. 969" inside the USDA
mark of inspection, an identifying package date
of "042109" and a case code of "79853."
- Boxes of "USDA CHOICE OR HIGHER, Bnls Beef
Bottom Sirloin, Butt Ball Tip 2/UP S/T." Each
box bears the establishment number "EST. 969"
inside the USDA mark of inspection, identifying
package dates of "042109" or "042209" and a case
code of "90853."
These beef
products were produced on April 21 and 22, 2009,
and were shipped to distributors and retail
establishments in Arizona, California, Colorado,
Florida, Illinois, Michigan, Minnesota, Nebraska,
Oregon, South Carolina, Tennessee, Utah and
Wisconsin.
The problem was discovered
through FSIS microbiological sampling and an
investigation into the distribution of other
products.
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. Individuals
concerned about an illness should contact a
physician.
Media with questions about the
recall should contact company Spokesperson
Chandler Keys at (202) 907-4253. Consumers with
questions about the recall should contact the
company's Consumer Hotline at (800) 555-7675.
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.
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Last
Modified: June 24,
2009 |
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| USDA Recall
Classifications |
| Class I |
This is a health hazard situation
where there is a reasonable probability that the
use of the product will cause serious, adverse
health consequences or death. |
| Class II |
This is a health hazard situation
where there is a remote probability of adverse
health consequences from the use of the product.
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| Class III |
This is a situation where the use of
the product will not cause adverse health
consequences.
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