Eating Premier, Inc., a settlement of Hawthorne, California calls, approximately £ 34,373 of minced meat, organic products, which may be contaminated with E. coli O157: H7, announced the U.S. Department of Agriculture and Inspection Service (FSIS) today .
Beef consumption in SAFE
Meat & Poultry1-888-MPHOTLINE or visitwww.fsis.usda.gov
Wash your hands with soap and warm water for at least 20 seconds before and after handling the raw meat and poultry. Wash cutting boards, dishes and utensils with hot soapy water. Immediately clean spills.
Keep the fish meat and poultry separate from other raw foods that will not be cooked. Use separate cutting boards for meat, poultry and egg products and cooked foods.
Consumers should only eat ground beef hamburgers or ground beef that was cooked to an internal temperature of 160 ° F
The color is not a reliable indicator of ground beef patties or ground beef to a temperature high enough to kill harmful bacteria such as E. coli O157 was cooked: H7.
The only way meat is raised to a temperature enough to kill harmful bacteria is cooked use a thermometer to measure the internal temperature.
Refrigerator raw meat and poultry within two hours of purchase or one hour if the temperature exceeds 90 ° C. refrigerator cooked meat and poultry within two hours after cooking.
The products are being recalled:
• 16 ounce packages of "Nature's Harvest organic beef brick floor" separately with each of the following "use or freeze by" dates. "1/8/1911" 12/30/10 "or• 16 oz packages of "BEEF HARVEST Organic tile floor" in three separate packages with one of the following "use or freeze by" dates. "6/1/1911" 12/28/10 "or• 16 ounce packages PATTY HARVEST NATURAL to use the earth or by freezing, the next four (4) 4 oz patties contains. " "Date:" 12/30/10 "or" 8/1/1911. "
The label of each package bears the establishment number "EST. 18.895, and the time of marking Pack" 10 350 10 341 and the Julian date. These products of minced meat products were on 7th December 2010 and 16th December 2010 and were made to retailers in California, New Jersey, New York, North Carolina, Wisconsin, Washington and sent to the state. Where appropriate, the list of retailers (n) in the FSIS website is Open_Federal_Cases http://www.fsis.usda.gov/FSIS_Recalls/ / index.asp be displayed.
The problem was discovered through microbiological sampling confirmed positive for E. coli O157 Company: H7. FSIS and the company has no reports of disease with consumption of these products get connected. Who are affected by disease should consult a doctor.
FSIS carries out regular checks to ensure the effectiveness of evidence to review companies to notify their customers of the withdrawal and to take measures to ensure the product is no longer available to consumers.
E. coli O157: H7 is a potentially deadly bacterium, bloody diarrhea, dehydration, and in severe cases can cause kidney failure. Very young children, the elderly and immunocompromised particularly vulnerable to food poisoning.
Consumers can with food safety issues "Ask Karen," the FSIS virtual representative available 24 hours a day AskKaren.gov. The toll-free USDA Meat and Poultry Online 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached at l0 to 16 Clock Clock (Eastern Time) Monday through Friday. The recorded food safety messages are available 24 hours a day.
Meat & Poultry1-888-MPHOTLINE or visitwww.fsis.usda.gov
Wash your hands with soap and warm water for at least 20 seconds before and after handling the raw meat and poultry. Wash cutting boards, dishes and utensils with hot soapy water. Immediately clean spills.
Keep the fish meat and poultry separate from other raw foods that will not be cooked. Use separate cutting boards for meat, poultry and egg products and cooked foods.
Consumers should only eat ground beef hamburgers or ground beef that was cooked to an internal temperature of 160 ° F
The color is not a reliable indicator of ground beef patties or ground beef to a temperature high enough to kill harmful bacteria such as E. coli O157 was cooked: H7.
The only way meat is raised to a temperature enough to kill harmful bacteria is cooked use a thermometer to measure the internal temperature.
Refrigerator raw meat and poultry within two hours of purchase or one hour if the temperature exceeds 90 ° C. refrigerator cooked meat and poultry within two hours after cooking.
The products are being recalled:
• 16 ounce packages of "Nature's Harvest organic beef brick floor" separately with each of the following "use or freeze by" dates. "1/8/1911" 12/30/10 "or• 16 oz packages of "BEEF HARVEST Organic tile floor" in three separate packages with one of the following "use or freeze by" dates. "6/1/1911" 12/28/10 "or• 16 ounce packages PATTY HARVEST NATURAL to use the earth or by freezing, the next four (4) 4 oz patties contains. " "Date:" 12/30/10 "or" 8/1/1911. "
The label of each package bears the establishment number "EST. 18.895, and the time of marking Pack" 10 350 10 341 and the Julian date. These products of minced meat products were on 7th December 2010 and 16th December 2010 and were made to retailers in California, New Jersey, New York, North Carolina, Wisconsin, Washington and sent to the state. Where appropriate, the list of retailers (n) in the FSIS website is Open_Federal_Cases http://www.fsis.usda.gov/FSIS_Recalls/ / index.asp be displayed.
The problem was discovered through microbiological sampling confirmed positive for E. coli O157 Company: H7. FSIS and the company has no reports of disease with consumption of these products get connected. Who are affected by disease should consult a doctor.
FSIS carries out regular checks to ensure the effectiveness of evidence to review companies to notify their customers of the withdrawal and to take measures to ensure the product is no longer available to consumers.
E. coli O157: H7 is a potentially deadly bacterium, bloody diarrhea, dehydration, and in severe cases can cause kidney failure. Very young children, the elderly and immunocompromised particularly vulnerable to food poisoning.
Consumers can with food safety issues "Ask Karen," the FSIS virtual representative available 24 hours a day AskKaren.gov. The toll-free USDA Meat and Poultry Online 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached at l0 to 16 Clock Clock (Eastern Time) Monday through Friday. The recorded food safety messages are available 24 hours a day.
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