G & M Co. Recalls Beef Products Due To Possible E. Coli O157:H7 Contamination
Reason for Recall / Hazard
Product Contamination
Product Description & Identification
WASHINGTON, June 14, 2016 G & M Co., a Newark, N.J. establishment, is recalling approximately 3,586 pounds of beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced today. The bulk beef cuts and trimmings items were produced on June 8, 9, and 10, 2016. The following products are subject to recall: 3,586-lbs. - Various box sizes ranging from 30-195 lb. containing plastic wrapped bulk beef cuts and trimmings marked only with plant identifier M5476. The products subject to recall bear establishment number M5476 inside the USDA mark of inspection. These items were shipped to retail locations in New Jersey and New York. The issue was identified on June 14, 2016, when FSIS Inspection Program Personnel (IPP) conducted trace-back and trace-forward activities after the firm received a confirmed positive for Escherichia coli O157:H7 from FSIS sampling and testing. There have been no confirmed reports of adverse reactions due to consumption of these products. E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 28 days (34 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. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase. FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls . FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume whole beef products that have been cooked to a temperature of 145¯ F. The only way to confirm that whole beef cuts 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 . Media and consumers with questions regarding the recall can contact Jose Morales, Plant Manager, at (973) 621-7444. Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.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 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem . PREPARING PRODUCT FOR SAFE CONSUMPTION USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov 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. Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria. The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature. - Fish: 145¯F - Beef, pork, lamb chops/steaks/roasts: 145¯F with a three minute rest time - Ground meat: 160¯F - Poultry: 165¯F - Hot dogs: 160¯F or steaming hot Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90ß F. Refrigerate cooked meat and poultry within two hours after cooking.
Additional Source Details
| Field | Value |
|---|---|
| Langcode | English |
| Field year | 2016 |
| Field title | G & M Co. Recalls Beef Products Due To Possible E. Coli O157:H7 Contamination |
| Field states › 1 | New Jersey |
| Field states › 2 | New York |
| Field summary | <p dir="ltr"><strong>WASHINGTON, June 14, 2016 </strong> G & M Co., a Newark, N.J. establishment, is recalling approximately 3,586 pounds of beef products that may be contaminated with<em> E. coli</em> O157:H7, the U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced today.</p> <p dir="ltr">The bulk beef cuts and trimmings items were produced on June 8, 9, and 10, 2016. The following products are subject to recall:</p> <ul dir="ltr"> <li>3,586-lbs. - Various box sizes ranging from 30-195 lb. containing plastic wrapped bulk beef cuts and trimmings marked only with plant identifier M5476.</li> </ul> <p dir="ltr">The products subject to recall bear establishment number M5476 inside the USDA mark of inspection. These items were shipped to retail locations in New Jersey and New York.</p> <p dir="ltr">The issue was identified on June 14, 2016, when FSIS Inspection Program Personnel (IPP) conducted trace-back and trace-forward activities after the firm received a confirmed positive for Escherichia coli O157:H7 from FSIS sampling and testing. There have been no confirmed reports of adverse reactions due to consumption of these products.</p> <p dir="ltr"><em>E. coli</em> O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 28 days (34 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.</p> <p dir="ltr">FSIS and the company are concerned that some product may be frozen and in consumers' freezers.</p> <p dir="ltr">Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.</p> <p dir="ltr">FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their<strong> </strong>customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at <a href="http://www.fsis.usda.gov/recalls">www.fsis.usda.gov/recalls</a>.</p> <p dir="ltr">FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume whole beef products that have been cooked to a temperature of 145¯ F. The only way to confirm that whole beef cuts are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, <a href="http://1.usa.gov/1cDxcDQ">http://1.usa.gov/1cDxcDQ</a>.</p> <p dir="ltr">Media and consumers with questions regarding the recall can contact Jose Morales, Plant Manager, at (973) 621-7444.</p> <p dir="ltr">Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at <a href="http://AskKaren.gov">AskKaren.gov</a> or via smartphone at <a href="http://m.AskKaren.gov">m.askkaren.gov</a>. 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 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: <a href="http://www.fsis.usda.gov/reportproblem">http://www.fsis.usda.gov/reportproblem</a>.</p> <p><strong>PREPARING PRODUCT FOR SAFE CONSUMPTION<br><br> USDA Meat and Poultry Hotline<br><br> 1-888-MPHOTLINE or visit</strong><br><br> <a href="http://www.fsis.usda.gov">www.fsis.usda.gov</a></p> <p>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.</p> <p>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.</p> <p>Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.</p> <p>The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.</p> <p>- Fish: 145¯F<br><br> - Beef, pork, lamb chops/steaks/roasts: 145¯F with a three minute rest time<br><br> - Ground meat: 160¯F<br><br> - Poultry: 165¯F<br><br> - Hot dogs: 160¯F or steaming hot</p> <p>Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90ß F. Refrigerate cooked meat and poultry within two hours after cooking.</p> <p dir="ltr"> </p> |
| Field processing | Raw - Intact |
| Field recall url | http://www.fsis.usda.gov/recalls-alerts/g-m-co--recalls-beef-products-due-possible-e--coli-o157h7-contamination |
| Field risk level | High - Class I |
| Field closed year | 2016 |
| Field has spanish | False |
| Field recall date | 2016-06-14 |
| Field recall type | Closed Recall |
| Field active notice | False |
| Field establishment | G&M Co. |
| Field media contact | Benjamin Bell |
| Field qty recovered | 150 pounds |
| Field recall number | 049-2016 |
| Field recall reason | Product Contamination |
| Field archive recall | True |
| Field related to outbreak | False |
| Field recall number export | 049-2016 |
| Field recall classification | Class I |
Overview
- Recalling FirmG&M Co.
- StatusTrue
- Risk LevelClass I
- DistributionNew Jersey, New York