GEPHARDT DAILY CONSUMER ALERT: Tyson Recalls Beef Due To E. Coli Threat
SALT LAKE CITY, UTAH – June 3, 2015 (Gephardt Daily) –
Tyson Fresh Meats is recalling approximately 16,000 pounds of ground beef products that may be contaminated with the deadly E. coli bacteria.
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The voluntary recall, announced Wednesday, involves bulk quantities of ground beef and was announced Wednesday by the U.S. Department of Agriculture’s Food Safety and Inspection Service.
According to the USDA’s press release, the meat in question – five pound chubs of “80% Lean Ground Beef” – was produced at one plant on May 16, 2015 and sold to a single food distributor in New York state.
Tyson Fresh Meats issued a statement of its own stressing there have been no reported illnesses related to the contaminated food and the voluntary recall is being initiated as a precaution.
Tyson says each five-pound chub bears the establishment code 245C and a “best before or freeze by” date of June 5, 2015.
Product cases may be identified by code D-0371-BH which is printed on the exterior label.
Food safety experts warn consumers to safely prepare their raw meat products whether it’s fresh or frozen, and only eat 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.
Consumers with questions may call Tyson Consumer Relations department at 866-328-3156.
Consumers can also call the federal government’s “Ask Karen,” hotline, where a “virtual” representative is 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 l0 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.
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PREPARING PRODUCT FOR SAFE CONSUMPTION USDA Meat and Poultry Hotline 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.
Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking. |
| USDA Recall Classifications | ||
| Class I | This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death. | |
| Class II | This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product. | |
| Class III | This is a situation where the use of the product will not cause adverse health consequences. | |
