Ranchers Legacy Ground Beef Patties 77/23 ; Ranchers Legacy Ground Chuck Patties 80/20
Check against the official notice below — it lists the full affected range.
Ranchers Legacy Meat Co. of Minnesota is recalling 1,200 pounds of ground beef products that may contain E. coli O157:H7 bacteria. The recalled products were produced on November 19, 2014, have a "use by" date of 12/10/2014, and bear establishment number "Est. 40264" on the USDA inspection mark. Multiple product varieties are affected, including ground beef patties and bulk packs under various brand names. The contamination was discovered during a routine inspection on November 21, 2014, and the products were shipped to distributors for sale nationwide. As of the announcement, no illnesses have been reported from these products.
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. In some cases, it can lead to a serious kidney condition called hemolytic uremic syndrome, which is most common in young children and older adults. The USDA notes that some product may be frozen in consumers' freezers. The source does not specify what affected consumers should do with recalled products.
Written by software from the official notice below. Not reviewed by a lawyer.
Product Contamination
WASHINGTON, Nov. 22, 2014 Ranchers Legacy Meat Co., of Vadnais Heights, Minn., is recalling 1,200 pounds of ground beef 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. Products subject to the recall are packaged in plastic cryovac sealed packets, and contain various weights of ground beef. All products produced on Nov. 19, 2014 are subject to recall. All of the following have a Package Code (use by) 12/10/2014 and bear the establishment number iEst. 40264” inside the USDA mark of inspection. Individual products include: Ranchers Legacy Ground Beef Patties 77/23 Ranchers Legacy Ground Chuck Patties 80/20 Ranchers Legacy USDA Choice Ground Beef 80/20 Ranchers Legacy USDA Choice WD Beef Patties 80/20 Ranchers Legacy RD Beef Patties 80/20 OTG Manufacturing Chuck/Brisket RD Patties Ranchers Legacy Chuck Blend Oval Beef Patties Ranchers Legacy WD Chuck Blend Patties Ranchers Legacy USDA Choice NAT Beef Patties 80/20 Ranchers Legacy NAT Beef Patties 80/20 Ranchers Legacy USDA Choice NAT Beef Patties 80/20 Ranchers Legacy Ground Chuck Blend Ranchers Legacy Chuck Blend Bulk Pack NAT Patties Ranchers Legacy Chuck Blend NAT Beef Patties The product was discovered by FSIS inspection personnel during a routine inspection. Products testing positive on November 21, 2014 were held at the establishment. The products being recalled were produced on the same day and equipment as the positive product. Products were shipped to distributors for sales nationwide. 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 are concerned that some product may be frozen and in consumers' freezers. FSIS and the company have received no reports of illnesses associated with consumption of these products. 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 . Consumers and media with questions regarding the recall should call Jeremy Turnquist, Vice President of Operations for Ranchers Legacy Meat Co. at (651) 366-6575. 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 l0 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 90º 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.