H & B Packing Co., Inc., a Waco, Texas establishment, is recalling approximately 73,742 pounds of boneless beef products that may be contaminated with E. coli O103, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The boneless beef items were produced on March 6, 2017. The following products are subject to recall:
60-lb. box containing boneless beef with case code 69029 and production date 03/06/17.
Multiple combo bins containing 73,682-lbs of boneless beef with case code 69029 and production date 03/06/17.
The products subject to recall bear establishment number “EST. M13054” inside the USDA mark of inspection. These items were shipped to food manufacturers within the state of Texas.
The problem was discovered when FSIS was notified by the State of Texas’ Meat Safety Assurance Unit about a positive non-O157 Shiga toxin-producing E. coli sample.
There have been no confirmed reports of illnesses due to consumption of these products.
Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O103 because it is harder to identify than STEC O157. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism. Most people infected with STEC O103 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended.
Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS) is uncommon with STEC O103 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
FSIS and the company are concerned that some product may be frozen and in customers' freezers.
Customers who have purchased these products are urged not to use them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify theircustomers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground meat that has been cooked to a temperature of 160° F. The only way to confirm that ground meat is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.
Media and consumers with questions regarding the recall can contact Kris Shirey, H&B Packing Co., Inc., Q.A. supervisor, at (254) 752-2506.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative 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 10 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.
PREPARING PRODUCT FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
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.
- Fish: 145°F
- Beef, pork, lamb chops/steaks/
roasts: 145°F with a three minute rest time
- Ground meat: 160°F
- Poultry: 165°F
- Hot dogs: 160°F or steaming hot
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.
(© Food Safety and Inspection Service)