700 Pounds Of Ground Beef Products Recalled Over E. Coli Concerns

A Pennsylvania company is recalling about 700 pounds of ground beef products that may be contaminated with E. coli. At least some of that beef was shipped to New York businesses, according to the recall announcement made by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) Wednesday night.

The recalled ground beef items were produced by Clair D. Thompson & Sons, Inc., which is based in Jersey Shore, Pa. The following products packaged on Sept. 27-28 and Oct. 2 are subject to the recall:

• 5-pound plastic bags of “Thompson’s Ground Beef”

• 10-pound plastic bags of “Thompson’s Ground Beef”

The products subject to recall bear establishment number “EST. 9681” inside the USDA mark of inspection. These items were shipped to institutions in New York and Pennsylvania, the FSIS said.

The problem was discovered Oct. 2 when Clair D. Thompson notified FSIS that the company's sample of ground beef had tested positive for E. coli O157:H7 by a third party lab. There have been no confirmed reports of adverse reactions due to consumption of these products.

E. coli is a potentially deadly bacteria that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 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. People 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. Anyone who has purchased these products is urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and consume only 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 (for more information see: http://1.usa.gov/1cDxcDQ).

Photo of E. coli strains by NIAID