Check against the official notice below — it lists the full affected range.
Meating Place in Buffalo, New York is recalling approximately 325 pounds of ground beef patties that may be contaminated with E. coli O157:H7. The affected product is 5-pound boxes of Lorigo Brand Beef Patties with package code 120106, produced on April 15, 2016, and bearing establishment number Est. 8631. The product was shipped to retail and institutional locations in the Buffalo area. The contamination was discovered by the USDA Food Safety and Inspection Service during routine testing, and there have been no confirmed reports of illness from consuming this product.
E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea, and abdominal cramps up to 34 days after exposure. While most people recover within a week, some develop hemolytic uremic syndrome, a type of kidney failure that is most common in children under 5 and older adults and can cause easy bruising, paleness, and reduced urine output. According to the recall notice, consumers who have purchased this product should throw it away or return it to the place of purchase and not consume it.
Written by software from the official notice below. Not reviewed by a lawyer.
Product Contamination
WASHINGTON, April 21, 2016 Meating Place, a Buffalo, N.Y., establishment, is recalling approximately 325 pounds of ground beef 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 ground beef patties were produced on April 15, 2016. The following product is subject to recall: [ View Label (PDF Only)] 5-lb. boxes of LORIGO BRAND BEEF PATTIES KEEP FROZEN THE MEATING PLACE INC. with a package code of 120106. The product subject to recall bears establishment number Est. 8631 inside the USDA mark of inspection. The item was shipped to retail and institutional locations in the Buffalo, NY area. The problem was discovered by FSIS during routine in-plant review of testing results. There have been no confirmed reports of adverse reactions due to consumption of this product. 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 to 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 are concerned that some product may be frozen and in consumers' freezers. Consumers who have purchased these products are urged not to consume 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 their customers 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 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 . Media and consumers with questions regarding the recall can contact Vincent Lorigo, President, at (716) 885-3623. 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.