Congressional and Public Affairs (202) 720-9113 Adrian Gianforti
WASHINGTON, April 21, 2010 – Beltex Corporation, a Fort Worth, Texas, establishment, is recalling approximately 135,500 pounds of beef trim 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.
The following products are subject to recall: Various pound boxes of "FRONTIER MEATS BEEF BONELESS NAVEL" Various pound boxes of "FRONTIER MEATS BEEF TRIMMING 50/50" Various pound boxes of "FRONTIER MEATS BEEF TRACE TRIM" Various pound boxes of "FRONTIER MEATS BEEF COMBO BNLS" Various pound boxes of "FRONTIER MEATS BEEF KIDNEY FAT" Various pound boxes of "FRONTIER MEATS BEEF COMBO TRIM 75/25" Various pound boxes of "FRONTIER MEATS BEEF COMBO TRIM 85/15" Various pound boxes of "FRONTIER MEATS BEEF 115A BNLS CHUCK 2PCS" Various pound boxes of "FRONTIER MEATS BEEF TRIMMING 85/15 VAC PACK" Various pound boxes of "FRONTIER MEATS BEEF B-90 TRIMMINGS 91-CTRN" Various pound boxes of "FRONTIER MEATS BEEF COMBO BNLS NAVEL SOAKED AND SALTED" Various pound boxes of "FRONTIER MEATS BEEF TRIM XF SOAKED AND SALTED" Various pound boxes of "FRONTIER MEATS BEEF TRIM REGULAR SOAKED AND SALTED" Various pound boxes of "FRONTIER MEATS BEEF COMBO TRIM 85/15" Various pound boxes of "FRONTIER MEATS BEEF COMBO BNLS 80/20" Various pound boxes of "FRONTIER MEATS BEEF COMBO BONELESS NAVEL"
SAFE PREPARATION OF FRESH AND FROZEN GROUND BEEF
USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov
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.
Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F, whether prepared from fresh or frozen raw meat products.
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.
Each box bears the establishment number "EST. 07041B" inside the USDA mark of inspection on a label. The products were produced on Oct. 28, 2009, Nov. 20, 2009, Feb. 19, 2010, or April 2, 2010, and were distributed to wholesalers and other federal establishments in the States of Georgia, Louisiana, Ohio, Oklahoma, Texas, Washington and Wisconsin.
The problem was discovered by FSIS during a routine Food Safety Assessment performed at the establishment. The establishment’s methods for analyzing samples for E. coli O157:H7 in beef products raised concerns about the safety of the product.
FSIS has received no reports of illnesses associated with consumption of these recalled products. Individuals concerned about an illness should contact a physician.
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.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants) 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.
For media and consumer questions regarding the recall should be directed to the company’s main line, (817) 624-1136.
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.
The United State Department of Agriculture provide leadership on food, agriculture, natural resources, rural development, nutrition, and related issues based on sound public policy, the best available science, and efficient management.
Comments
Amandasays
I have never used a food processor to grind meats or nyithang else. I don’t know what a Ninja Master is either. I use an old fashioned hand cranked food grinder. I have ground an entire beef before in the hand grinder. Best is to cut the meats in small strips eliminating as much fat as possible and all gristles. gristles are impossible to grind even with old fashioned cast aluminum or pot metal grinders. I like extremely lean ground meat. So I don’ add back any fats to it. Most people get 50% fat from the meat markets as regular hamburger. Extra lean is 80% meat. You can add in as much as you like.You can grind any cut you like, I recommend the really tough ones that would otherwise have to be marinated in a lot of tenderizer or cooked for 6 hours on very low to be edible. Cut strips cross grain so it will grind easier.
I have never used a food processor to grind meats or nyithang else. I don’t know what a Ninja Master is either. I use an old fashioned hand cranked food grinder. I have ground an entire beef before in the hand grinder. Best is to cut the meats in small strips eliminating as much fat as possible and all gristles. gristles are impossible to grind even with old fashioned cast aluminum or pot metal grinders. I like extremely lean ground meat. So I don’ add back any fats to it. Most people get 50% fat from the meat markets as regular hamburger. Extra lean is 80% meat. You can add in as much as you like.You can grind any cut you like, I recommend the really tough ones that would otherwise have to be marinated in a lot of tenderizer or cooked for 6 hours on very low to be edible. Cut strips cross grain so it will grind easier.