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| Oklahoma Firm Recalls Beef Products
Due To Possible E. Coli O157:H7 Contamination |
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-067-2009 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Atiya Khan
WASHINGTON, December 24, 2009 - National Steak and Poultry, an Owasso, Okla.,
establishment, is recalling approximately 248,000 pounds of beef products that may be contaminated
with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service
(FSIS) announced today.
FSIS became aware of the problem during the course of an investigation of a cluster of E. coli O157:H7 illnesses.
Working with the Centers for Disease Control and Prevention (CDC) and state
health and agriculture departments, FSIS determined that there is an association between non-intact
steaks (blade tenderized prior to further processing) and illnesses in Colorado, Iowa, Kansas,
Michigan, South Dakota and Washington. FSIS is continuing to work with the CDC and affected state
public health partners on the investigation. Anyone with signs or symptoms of foodborne illness
should consult a physician.
The products subject to recall include:
- 4-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying
case code of "SC68408."
- 6-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying
case code of "SP680608."
- 8-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying
case code of "SC68808"
- 9-ounce "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK," with an identifying
case code of "SC68908."
- "NATIONAL STEAK AND POULTRY BONELESS BEEF TIPS," with an identifying case code of "69108."
- "NATIONAL STEAK AND POULTRY BONELESS BEEF SIRLOIN STEAK" with an identifying case code
of "XXSP68008."
- "NATIONAL STEAK AND POULTRY SAVORY SIRLOIN TIPS" with an identifying case code of "XX69008."
- 5-ounce "NATIONAL STEAK AND POULTRY BACON WRAPPED BEEF FILLET," with an identifying case
code of "23508."
- "NATIONAL STEAK AND POULTRY USDA SELECT BEEF SHOULDER MARINATED TENDER MEDALLIONS" with
an identifying case code of "23289."
- "NATIONAL STEAK AND POULTRY 75% BONELESS BEEF TRIMMINGS," with an identifying case code
of "33575."
- "NATIONAL STEAK AND POULTRY BEEF TRIMMINGS," with an identifying case code of "36545."
- "NATIONAL STEAK AND POULTRY BEEF SIRLOIN PHILLY STEAK," with an identifying case code
of "88008."
- 4-ounce "EGN BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680425."
- 7-ounce "EGN BONELESS BEEF SIRLOIN TRI TIP STEAK," with an identifying case code of "69725."
- 9-ounce "EGN BONELESS BEEF SIRLOIN TRI TIP STEAK," with an identifying case code of "680925."
- 7-ounce "KRM BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680715."
- 9-ounce "KRM BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680915."
- 12-ounce "KRM BONELESS BEEF SIRLOIN STEAK," with an identifying case code of "680215."
- 8-ounce "CARINO'S BONELESS BEEF OUTSIDE SKIRT STEAK," with an identifying case code of
"130874."
- "CARINO'S BONELESS BEEF OUTSIDE SKIRT STEAK PIECES," with an identifying case code of
"13074."
- "MOE'S BEEF STEAK," with an identifying case code of "78027."
Each package bears a label with the establishment number "EST. 6010T" inside the USDA mark of
inspection, respective case codes cited above, and packaging dates of "10/12/2009," "10/13/2009,"
"10/14/2009," or "10/21/2009." These products were shipped to restaurants nationwide.
E. coli O157:H7 is a potentially deadly bacterium 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. Individuals concerned about an illness
should contact a physician.
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.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen,
and only consume ground beef or ground beef patties that have been cooked to a temperature of
160° F. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful
bacteria is to use a food thermometer to measure the internal temperature.
Media and consumer questions regarding the recall should be directed the company's hotline at
(866) 439-7348.
E. coli O157:H7 is a potentially deadly bacterium 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.
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 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.
NOTE: Access news releases and other information at FSIS' Web site at
http://www.fsis.usda.gov/Fsis_Recalls/
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Last Modified:
January 7, 2010 |
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| USDA Recall Classifications
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| 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.
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| Class III |
This is a situation where the
use of the product will not cause adverse health consequences. |
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