Check against the official notice below — it lists the full affected range.
Washington Beef, LLC is recalling 1,620 pounds of boneless beef trim product produced on November 28, 2012, that may be contaminated with E. coli O157:H7. The product consisted of 60-pound bulk packs of TRIM 65/35 (FZN) bearing establishment number EST. 235. The contamination was discovered during an internal company audit, and the product was shipped to a single grinding facility for processing before being distributed to hotels, restaurants, and institutions in Oregon and Washington. No illnesses have been reported in connection with this product.
E. coli O157:H7 is a potentially dangerous bacterium that can cause dehydration, bloody diarrhea, and abdominal cramps within an average of 34 days after exposure. Some people may develop hemolytic uremic syndrome (HUS), a serious kidney condition that is most common in children under 5 and older adults and characterized by easy bruising, pallor, and decreased urine output. The source does not specify what remedy affected consumers should undertake.
Written by software from the official notice below. Not reviewed by a lawyer.
Product Contamination
WASHINGTON, Jan. 28, 2015 Washington Beef, LLC, a Toppenish, Wash., establishment, is recalling 1,620 pounds of boneless beef trim product that may be contaminated with E. coli O157:H7, the U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced today. The following boneless beef product produced on Nov. 28, 2012, is subject to recall: 60 lb. bulk packs of TRIM 65/35 (FZN) The product subject to recall bears the establishment number EST. 235 inside the USDA mark of inspection. The problem was discovered during an internal records audit by the company, which notified FSIS. Product was shipped for further processing to a single grinding facility, then on for use in hotels, restaurants and institutions in Oregon and Washington. E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 28 days (34 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. 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 have received no reports of illnesses associated with consumption of this product. FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers 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 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, http://1.usa.gov/1cDxcDQ . Consumers or media with questions regarding the recall can call Jay Theiler at (855) 472-6455. 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 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. 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 90ß F. Refrigerate cooked meat and poultry within two hours after cooking.
Official record: USDA Food Safety and Inspection Service ↗
Republished from the official source above; details can change — the source record controls.