USDA announces beef recall

JSM Meat Holdings Company, Inc., a Chicago, Ill., firm, is voluntarily recalling an undetermined amount of beef products intended for use in ground products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

The following products are subject to recall:

30-, 60- pound boxes, combo boxes or 47-gallon barrels of "MORREALE MEAT" beef products labeled as "Boneless Chucks," "Boneless Clods," "Flat Rounds," "Gooseneck Rounds," "Knuckle," "Heel Meat," "Scotties," "Trimmings 50," "Trimmings 60," "Trimmings 65," "Trimmings 70," "Trimmings 75," "Trimmings 80," "Trimmings 85," or "Trimmings 90."
The beef products bear the establishment number "EST. 6872" inside the USDA mark of inspection.

These beef products were distributed to establishments for further processing in Florida, Georgia, Illinois, Indiana, Iowa, Massachusetts, Michigan, Missouri, Nebraska, Pennsylvania, and Wisconsin.

The problem was discovered by FSIS. FSIS has received no reports of illnesses associated with consumption of this product. Anyone with signs or symptoms of foodborne illness should consult a medical professional.

E. coli O157:H7 is a potentially deadly bacteria 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.

In general, the USDA recommends the following guidelines for preparing ground beef for safe consumption:

• 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.
  
  
• 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.