Nebraska Firm Recalls Ground Beef For Possible E. coli O157:H7

WASHINGTON, Aug. 29, 2003—Skylark Meats, Inc., an Omaha, Neb., establishment is voluntarily recalling approximately 220 pounds of frozen ground beef patties that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The ground beef products being recalled are 10 lb. boxes of:

• "Ground Beef Patties 4/1, 80/20, 121300, 40 ct 10.0 lbs., SKYLARK MEATS INC." Each label bears the USDA establishment number "EST. 4215" inside the USDA mark of inspection.

A portion of the product listed above has been re-wrapped in various size packages that are labeled: "GROUND BEEF PATTIES, NOT TO EXCEED 20% FAT, Guaranteed QUALITY." Each label also has the sell by date, "Aug. 31, 03."

The ground beef was produced on Aug. 19, 2003 and distributed to retail stores in Nebraska.

E. coli O157:H7 is a potentially deadly bacteria that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.

FSIS has received no reports of illnesses associated with consumption of this product. Anyone concerned about an illness should contact a physician.

Consumers and media with questions about the recall may contact Dominic V. Driano, vice president and general counsel, at 507-238-4201.

Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHOTLINE. The hotline 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.

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NOTE: Access news releases and other information at the FSIS web site at http://www.fsis.usda.gov

PREPARING GROUND BEEF FOR SAFE CONSUMPTION

Although the product being recalled should be returned to the place of purchase, consumers preparing other ground beef products should heed the following advice.

Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 ºF. When a ground beef patty is cooked to 160 ºF throughout, it can be safe and juicy, regardless of color.

The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate digital instant-read thermometer.

Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 ºF has been reached is a significant risk factor for foodborne illness.

Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, the elderly, and those with compromised immune systems.