Recall issued for possible bad meat

Sept. 28– Tyson Fresh Meats Inc. is recalling approximately 131,300 pounds of 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 Tuesday.

The following products are subject to recall:

•Five-pound chubs of Kroger-brand "GROUND BEEF 73% LEAN - 27% FAT," packed in 40-pound cases containing eight chubs. Cases bear an identifying product code of "D-0211 QW." These products were produced on Aug. 23 and were shipped to distribution centers in Ind. and Tenn. for retail sale.

•Three-pound chubs of Butcher’s Brand "GROUND BEEF 73% LEAN - 27% FAT," packed in 36-pound cases each containing 12 chubs. Cases bear an identifying product code of "D-0211 LWIF." These products were produced on Aug. 23, 2011 and were shipped to distribution centers in N.C. and S.C. for retail sale.

•Three-pound chubs of a generic label "GROUND BEEF 73% LEAN - 27% FAT," packed in 36-pound cases each containing 12 chubs. Cases bear an identifying product code of "D-0211 LWI." These products were produced on Aug. 23, 2011 and were shipped to distribution centers in Tennessee, Delaware, Florida, Georgia., Maryland, Illinois., Indiana, Missouri., New York., Ohio, Texas and Wisconsin for retail sale.

The products subject to recall have a "BEST BEFORE OR FREEZE BY" date of "SEP 12 2011" and the establishment number "245D" ink jetted along the package seam. When available, the retail distribution list(s) will be posted on FSIS’ website at www.fsis.usda.gov/FSIS_Recalls/ Open_Federal_Cases/index.asp.

FSIS and the establishment are concerned that consumers may freeze the product before use and that some product may be in consumers’ freezers.

FSIS strongly encourages consumers to check their freezers and immediately discard any product subject to this recall.

FSIS became aware of the problem Monday when the agency was notified by the Ohio Department of Health of E. coli 0157:H7 illnesses located in Butler County.

Illness onset dates range from Sept. 8 through Sept. 11. 2011.

The ongoing investigation involved collecting leftover ground beef from the patients’ home on Sept. 19 which tested positive for E. coli O157:H7 by the Ohio Department of Agriculture’s laboratory Tuesday.

E. coli O157:H7 is a 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.

FSIS 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 internal temperature.