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Saturday, September 24, 2011
Palo Duro Meat of Amarillo, TX Recalls 40,000 lbs.Ground Beef Products for E. coli O157:H7
Texas Firm Recalls Ground Beef Due To
Possible E. Coli O157:H7
CLASS I RECALL
Congressional and Public
WASHINGTON, Sep 23,
2011 - Palo Duro Meat, an Amarillo, Texas, establishment, is recalling
40,000 pounds of frozen fine ground 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.
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.
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.
40-lb boxes containing four 10-lb chubs of fine ground
Each case bears “Est. 7282” inside the USDA mark of
inspection and a production code of 19110.
The frozen product was
produced on Sept. 9, 2011, and shipped to two warehouses in Georgia for further
distribution to institutions. The institutions include six school districts in
Georgia associated with the National School Lunch Program. The bulk of the
product has not left the warehouses and at this time, FSIS is not aware of any
product having been served as part of school lunches in the
The problem was discovered by the company after a review of
lab results that confirmed a positive result for E. coli O157:H7 on
September 22. The problem may have occurred as a result of a sample tracking
error that allowed the product in question to be inadvertently shipped into
commerce. FSIS and the company have received no reports of illnesses associated
with consumption of these products. Individuals concerned about an illness
should contact a healthcare provider.
FSIS routinely conducts recall
effectiveness checks to verify recalling firms notify their customers of the
recall and to ensure that steps are taken to make certain that the product is no
longer available to consumers.
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.
advises all consumers to safely prepare their raw meat products, including fresh
and frozen, and only consume 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
Consumers and media with questions regarding the
recall should contact the company’s Vice President, Trevor Caviness at (806)
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.