Beef Packers, Inc., a
The U.S. Department of Agriculture's Food Safety and Inspection Service announced the recall on August 6.
The ground beef products were produced on various dates ranging from June 5, 2009 through June 23, 2009 and bear the establishment number "EST. 31913" printed on the case code labels. The ground beef products were distributed to retail distribution centers in
As a result of an ongoing investigation into an outbreak of Salmonella Newport associated with ground beef products, the Colorado Department of Public Health and Environment (CDPHE) notified FSIS of the situation. Epidemiological and traceback investigations conducted by FSIS and CDPHE determined that there is an association between the fresh ground beef products and illnesses reported in
FSIS would like to remind consumers of the importance of following food safety guidelines when handling and preparing raw meat. Ground beef should be cooked to a safe minimum internal temperature of 160° Fahrenheit.
This particular strain of Salmonella Newport is resistant to many commonly prescribed drugs, which can increase the risk of hospitalization or possible treatment failure in infected individuals.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.
The full release, and a list of specific recalled products is available from FSIS.