Harrington and Sons, located in Williston, Vermont, is recalling approximately 68 pounds of fresh ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) just announced. The recall is a Class I, which means that the health risk is high and that this is a health hazard situation in which there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
The following ground beef products have been recalled:
10-pound cryovaced packages of “LaPLATTE RIVER ANGUS FARM, LLC NATURALGROUND BEEF.”
1.5-pound cryovaced packages of “LaPLATTE RIVER ANGUS FARM, LLC NATURALGROUND BEEF.”
Each package label bears the establishment number “EST. 8751″ inside the USDA mark of inspection, as well as the identifying case code “093491.” The products were produced on December 15, 2009, and were distributed to restaurants and a retail establishment in Chittenden County, Vermont.
The FSIS said that the recall is a result of the establishment not properly defining the production lot. The FSIS routinely conducts recall effectiveness checks to verify that recalling firms notify their customers, including restaurants, of the recall and that steps are taken to make certain that the product is no longer available to consumers.
The problem with the recalled ground beef was discovered through FSIS microbiological sampling. To date, the FSIS has received no reports of illnesses associated with consumption of these products; however, individuals concerned about an illness should contact a physician.
E. coli O157:H7 is dangerous, potentially deadly bacterium, that can cause bloody diarrhea; dehydration; and, in the most severe cases, kidney failure. The very young, seniors, and persons with weak immune systems are the most susceptible to food borne illnesses such as E. coli O157:H7.
The FSIS is advising all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way to ensure ground beef is cooked to a sufficient temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.
Harrington and Sons spokesperson John Kleptz can be reached at 802-578-8641.
Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at 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 l0:00 a.m. to 4:00 p.m. Eastern Time, Monday through Friday. Recorded food safety messages are available 24 hours a day.
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