Bayshore, NY Firm Recalls Ground Beef Products for Possible E. Coli

Crown I Enterprises, Inc., of Bay Shore, New York, is recalling approximately 3,700 pounds of 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. This recall has been labeled a Class I, which means 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 products subject to recall include:

• 24, 8-ounce burgers in 12-pound boxes of “W.B. STOCKYARD, KEEP REFRIGERATED, BURGER FRESH, WB HOME STYLE 8 OZ.”

• 32, 6-ounce burgers in 12-pound boxes of “W.B. STOCKYARD, KEEP REFRIGERATED, BURGER FRESH 6 OZ.”

• 48, 4-ounce burgers in 12-pound boxes of “W.B. STOCKYARD, KEEP REFRIGERATED, BURGER FRESH, 4 OZ.”


• 10- and 20-pound boxes of “W.B. STOCKYARD, KEEP REFRIGERATED, BEEF GROUND 80/20.”

Each package bears establishment number “EST. 20889″ inside the USDA mark of inspection, as well the Julian dates of “10164” and “10166.” These ground beef products were produced on June 11 and June 15, 2010, and were shipped to food service institutions in Connecticut, New Jersey, and New York.

The problem was discovered through FSIS microbiological sampling, which confirmed a positive result for E. coli O157:H7. No reports of illnesses associated with consumption of these products have been received.

E. coli are a group of bacteria found in animal intestines and feces. While some strains are necessary for digestion, some are harmful, deadly, and toxin producing and part of a group of E. coli called Verocytotoxigenic E. coli, or VTECs, also known as Shiga-producing E. coli. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and generally found to be the culprit in E. coli-related food-borne illness outbreak.

E. coli may cause blood poisoning, cystitis, and death. Symptoms of E. coli infection include stomach cramps and watery diarrhea that may turn bloody within one to three days. E. coli taints meat through improper butchering and processing practices and, once released in the body, produces the Shiga-producing toxins that have been linked to kidney damage in young children, and can also lead to kidney failure and death.

The firm’s Vice President of Operations, Kevin Peterson can be reached at (631) 289-8401, ext. 2222. Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at 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. Recorded food safety messages are available 24 hours a day.

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