Check against the official notice below — it lists the full affected range.
Tyson Fresh Meats recalled approximately 16,000 pounds of ground beef products produced on May 16, 2015, due to possible contamination with E. coli O157:H7. The recalled products are 5 lb. chubs of 80% Lean Ground Beef bearing establishment number EST. 245C and a best before or freeze by date of June 5, 2015. These products were shipped to one distribution location in New York. The USDA discovered the contamination during routine sampling, and no illnesses have been reported. E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea, and abdominal cramps, with some cases developing into hemolytic uremic syndrome (HUS), a type of kidney failure that is most common in children under 5 and older adults.
The source does not specify a remedy for affected consumers. However, the USDA advises consumers who have this product to cook ground beef to an internal temperature of 160°F using a food thermometer to kill harmful bacteria. Consumers with questions about the recall can contact Tyson's consumer hotline at (866) 328-3156 or the USDA Meat and Poultry Hotline at 1-888-674-6854 (available Monday through Friday, 10 a.m. to 4 p.m. Eastern Time). Anyone experiencing symptoms such as bloody diarrhea, abdominal cramps, easy bruising, pallor, or decreased urine output should seek emergency medical care immediately.
Written by software from the official notice below. Not reviewed by a lawyer.
Product Contamination
WASHINGTON, June 3, 2015 Tyson Fresh Meats, a Dakota City, Neb., establishment, is recalling approximately 16,000 pounds of ground beef products 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 items were produced on May 16, 2015. The following products are subject to recall: [ View Labels (PDF Only)] 5 lb. chubs of 80% Lean Ground Beef. The products subject to recall bear the establishment number EST. 245C inside the USDA mark of inspection and a best before or freeze by date of June 5, 2015. These products were shipped to one distribution location in New York. FSIS discovered the problem during a routine sampling program. Neither FSIS nor the company received any reports of illnesses associated with consumption of this product. FSIS and the company are concerned that some product may have been sold and stored in consumers refrigerators or freezers. 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 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 product 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 with questions regarding the recall can contact Worth Sparkman, at (479) 290-6358 or worth.sparkman@tyson.com. Consumers with questions regarding the recall can contact the consumer hotline, at (866) 328-3156. 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.