Key dates
- Published by USDA FSIS
- October 14, 2016
Affected product
WASHINGTON, Oct. 14, 2016 National Meat and Provisions, a Reserve, La. establishment, is recalling approximately 2,349 pounds of beef and veal products that may be contaminated with E. coli O26, the U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced today. The raw non-intact beef and veal items were produced and packaged on Sept. 14-15, 2016. The following products are subject to recall: [ View Labels (PDF Only)] 51.40-lb. of VACUUM-PACKED BEEF GROUND COMPANY BURGER BLEND, packed on 9/14/2016 with a lot number of 00028584 and case codes of 53085/CB136 in the upper left-hand corner of the label 50.00-lb. of VACUUM-PACKED BEEF GROUND COURSE STEAK TRIM, packed on 9/14/2016 with a lot number of 00028582 and case codes of 53080/02300H in the upper left-hand corner of the label 10.00-lb. of VACUUM-PACKED BEEF GROUND FRESH, packed on 9/14/2016 with a lot number of 00028583 and case codes of 53110/02300P in the upper left-hand corner of the label 50.00-lb. VACUUM-PACKED BEEF GROUND CHIMES FINE, packed on 9/14/2016 with a lot number of 00028581 and case codes of 56660/02300C in the upper left-hand corner of the label 51.46-lb. VACUUM-PACKED BEEF GROUND COMPANY BURGER BLEND, packed on 9/15/2016 with a lot number of 00028597 and case codes of 53085/CB136 in the upper left-hand corner of the label 10.00-lb. VACUUM-PACKED BEEF FAT OF RIB CAP, packed on 9/15/2016, with a lot number of 00028595, and case codes of 50010/1138 in the upper left-hand corner of the label 10.83-lb. VACUUM-PACKED BEEF GROUND CHUCK DAT DOG, packed on 9/15/2016, with a lot number of 00028593, and case codes of 56135/02150 in the upper left-hand corner of the label 10.23-lb. VACUUM-PACKED BEEF GROUND CHUCK BRISKET BURGER, packed on 9/15/2016 with a lot number of 00028596, and case codes of 53060/208116120 in the upper left-hand corner of the label 5.00-lb. VACUUM-PACKED BEEF STEAK CUBED 5#, packed on 9/15/2016, with a lot number of 00028594, and case codes of 50565/04902 in the upper left-hand corner of the label 10.00-lb. VACUUM-PACKED BEEF GROUND CHUCK 10#, packed on 9/15/2016, with a lot number of 00028592, and case codes of 53015/02100 in the upper left-hand corner of the label 10.11-lb. VACUUM-PACKED BEEF STEAK CUBED, packed on 9/15/2016, with a lot number of 00028591, and case codes of 50555/1100GJ in the upper left-hand corner of the label 10.32-lb. VACUUM-PACKED BEEF GROUND CHUCK BRISKET 8 oz., packed on 9/15/2016, with a lot number of 00028585, and case codes of 53050/05M8 in the upper left-hand corner of the label 9.98-lb. VACUUM-PACKED VEAL SIRLOIN CUBED POLY BAGED, packed on 9/15/2016, with a lot number of 00028590, and case codes of 56070/0776 in the upper left-hand corner of the label The products subject to recall bear establishment number EST. M-22022 inside the USDA mark of inspection. These items were shipped to a distributor, as well as hotels, restaurants and institutions in Louisiana. The problem was discovered when the establishment received a positive STEC sample during their quarterly E. coli testing program on Sept. 29, 2016. There have been no confirmed reports of adverse reactions due to consumption of these products. Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O26 because it is harder to identify than STEC O157. People can become ill from STECs 28 days (average of 34 days) after consuming the organism. Most people infected with STEC O26 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended. Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS) is uncommon with STEC O26 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. 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 beef or veal that has been cooked to a temperature of 145¯ F with a three minute rest time. The only way to confirm that beef and veal 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 Amy Philpott, spokesperson, at (703) 472-6615. 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.
Where it was distributed
- States reported
- Louisiana
What to check on your package
Product identifiers were not provided in the USDA FSIS record.