Check Freezers For Recalled Ground Beef

HARTFORD — “If in doubt, throw it out,” was the message from Consumer Protection Commissioner Jerry Farrell, Jr, November 2 to consumers who have frozen ground beef that may be part of a nationwide ground beef recall.  According to the US Department of Agriculture’s Food Safety and Inspection Service, more than half a million pounds of fresh ground beef products may be contaminated with E. coli O157:H7.  Fairbank Farms, of Ashville, N.Y., is recalling the suspect beef.

“The products have been cleared from store shelves, but families who have frozen ground beef over the past few weeks in Connecticut from Trader Joes, Shaw’s, BJ’s Warehouse, or Price Chopper should look on the package for the code that would indicate if it’s part of the recalled batch,” Commissioner Farrell said.  “People who remove meat from its original packaging and rewrap in freezer paper will not be able to verify the batch, and so if the ground beef was bought at one of the stores named in the recall, consumers should throw it out rather than take a risk with E. coli.”

Each package of ground beef in the recall bears the establishment number “EST. 492” inside the USDA mark of inspection or on the nutrition label. These products were packaged on September 15 and 16, 2009, and may have been labeled at the retail stores with a sell-by date from September 19 through 28, 2009.  

Recalled meat should be returned to place of purchase for a refund.

The product has been linked to illnesses in Connecticut, Maine, New Hampshire, and Massachusetts, and one death in New Hampshire has been associated with eating contaminated beef.  The Connecticut Department of Public Health and other state health and agriculture departments are working closely with the Food Safety Inspection Service and the Centers for Disease Control on the investigation. 

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. Very young children, older adults, and persons with weak immune systems are the most susceptible to foodborne illness. Anyone concerned about an illness should contact a physician immediately.

“Always follow safe food guidelines to prepare raw meat products, and only consume ground beef that has been cooked to a temperature of 160 degrees Fahrenheit,” Mr Farrell said. “The only way to be sure ground beef is cooked enough to kill harmful bacteria is to use a food thermometer.”

Mr Farrell added that when working with ground beef, cooks should thoroughly clean their hands, the working surface, and utensils afterward before handling other foods.

Consumer questions should be directed to the company’s Consumer Hotline at 877-546-0122.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 888-MPHotline (888-674-6854) is available in English and Spanish and can be reached from 10 am to 4 pm Monday through Friday.