Washington Firm Recalls Boneless Beef Trim Product Due To Possible E. Coli O157:...
Reason for Recall / Hazard
Product Contamination
Product Description & Identification
WASHINGTON, Jan. 28, 2015 Washington Beef, LLC, a Toppenish, Wash., establishment, is recalling 1,620 pounds of boneless beef trim product that may be contaminated with E. coli O157:H7, the U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced today. The following boneless beef product produced on Nov. 28, 2012, is subject to recall: 60 lb. bulk packs of TRIM 65/35 (FZN) The product subject to recall bears the establishment number EST. 235 inside the USDA mark of inspection. The problem was discovered during an internal records audit by the company, which notified FSIS. Product was shipped for further processing to a single grinding facility, then on for use in hotels, restaurants and institutions in Oregon and Washington. 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 have received no reports of illnesses associated with consumption of this product. 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. 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, http://1.usa.gov/1cDxcDQ . Consumers or media with questions regarding the recall can call Jay Theiler at (855) 472-6455. 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 | 2015 |
| Field title | Washington Firm Recalls Boneless Beef Trim Product Due To Possible E. Coli O157:H7 Contamination |
| Field states › 1 | Oregon |
| Field states › 2 | Washington |
| Field summary | <p><strong>WASHINGTON, Jan. 28, 2015 </strong> Washington Beef, LLC, a Toppenish, Wash., establishment, is recalling 1,620 pounds of boneless beef trim product 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>The following boneless beef product produced on Nov. 28, 2012, is subject to recall:</p> <ul> <li>60 lb. bulk packs of TRIM 65/35 (FZN)</li> </ul> <p>The product subject to recall bears the establishment number EST. 235 inside the USDA mark of inspection.</p> <p>The problem was discovered during an internal records audit by the company, which notified FSIS. Product was shipped for further processing to a single grinding facility, then on for use in hotels, restaurants and institutions in Oregon and Washington.</p> <p><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>FSIS and the company have received no reports of illnesses associated with consumption of this product.</p> <p>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.</p> <p>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, <a href="http://1.usa.gov/1cDxcDQ">http://1.usa.gov/1cDxcDQ</a>.</p> <p>Consumers or media with questions regarding the recall can call Jay Theiler at (855) 472-6455.</p> <p>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 dir="ltr"> </p> <p><strong>PREPARING PRODUCT FOR SAFE CONSUMPTION<br><br> USDA Meat and Poultry Hotline<br><br> 1-888-MPHOTLINE or visit<br><br> <a href="http://www.fsis.usda.gov">www.fsis.usda.gov</a></strong></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.<br><br> - 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/washington-firm-recalls-boneless-beef-trim-product-due-possible-e--coli-o157h7 |
| Field risk level | High - Class I |
| Field closed year | 2016 |
| Field has spanish | False |
| Field recall date | 2015-01-28 |
| Field recall type | Closed Recall |
| Field active notice | False |
| Field establishment | Washington Beef, LLC |
| Field media contact | Alexandra Tarrant |
| Field qty recovered | 9,970 pounds |
| Field recall number | 022-2015 |
| Field recall reason | Product Contamination |
| Field archive recall | True |
| Field related to outbreak | False |
| Field recall number export | 022-2015 |
| Field recall classification | Class I |
Overview
- Recalling FirmWashington Beef, LLC
- StatusTrue
- Risk LevelClass I
- DistributionOregon, Washington