From the Office of Congressional and Public Affairs:
PFP Enterprises, a Fort Worth, Texas, establishment, is recalling approximately 15,865 pounds of beef products because they may be contaminated with E. coli O103, E. coli O111, E. coli O121, E. coli O145, E. coli O26 and E. coli O45, the U.S. Department of Agriculture€'s Food Safety and Inspection Service (FSIS) announced today.
The following products are subject to FSIS recall:
10.5-lb. boxes of Beef Outside Skirt Steak, with a pack date of 12/13/13
20-lb. boxes of Studio Movie Grill Beef Tenderloin Sliced, with a pack date of 12/05/13
15-lb. boxes of Preseasoned Beef for Fajita, with a use by date of 1/13/14
40-lb. boxes of Southwest Style Beef Skirts, with a pack date of 12/5/13
20-lb. boxes of Patterson Food Processors Beef Skirt Seasoned, with a pack date of 12/9/13
10-lb. boxes of Preseasoned Beef for Fajitas, with a pack date of 12/9/2013
40-lb. boxes of Preseasoned Beef for Fajitas w/Binder, with a pack date of 12/9/2013
12-lb. boxes of Seasoned Beef for Fajitas, containing 6 2-lb. packs, with a use by date of 1/15/14
12-lb. boxes of Mexican Style Beef for Fajita, containing 6 2-lb. packs, with a use by date of 1/11/14
The products subject to recall bear the establishment number Est. 34715 inside the USDA Mark of Inspection. The products were produced on Dec. 5, 2013, and distributed to retail stores and restaurants in Arizona, Oklahoma, Puerto Rico and Texas.
FSIS personnel became aware of the problem during a Food Safety Assessment when they discovered that beef trim tested presumptive positive for multiple non-O157 Shiga toxin-producing E. coli (STEC) strains through the company's testing program. The company inadvertently did not carry the test out to confirmation, and not all affected product was held.
FSIS and the company have received no reports of illnesses associated with consumption of these products.
FSIS routinely conducts recall effectiveness checks to ensure 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.
Many clinical laboratories do not test for non-O157 STEC, such as STEC O26, O103, O45, O111, O121 or O145, because it is harder to identify than STEC O157. People can become ill from STECs 2-8 days (average of 3-4 days) after consuming the organism. Most people infected with STEC O26, O103, O45, O111, O121 or O145 develop diarrhea (often bloody) and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended.
Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS) is uncommon with STEC O26, O103, O45, O111, O121 or O145 infection. HUS can occur in people of any age, but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume beef that has been cooked to a temperature of 145° F with a 3-minute rest time. The only way to confirm that beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart.
Consumers and media with questions regarding the recall should contact the company's President, John Pieper, at (817) 546-3561 .
Ask Karen live chat services are available Monday through Friday from 10 a.m. to 4 p.m. ET. 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.