May 2, 2007
AUGUSTA—The Maine Department of Agriculture, Division of Quality Assurance & Regulations, announced today that Bubier Meats, located in Greene, Maine, is voluntarily recalling approximately 1,936 pounds of beef products because they may be contaminated with fecal material and other contaminants.
The problem was discovered through HACCP verification tasks and visual observations performed on April 30 and May 1. An audit was then conducted on the HACCP records correlating with theses dates and it was discovered that approximately 1,936 pounds had been released into commerce in Maine.
Fecal contamination is a direct source of possible E. coli 0157:H7, a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors, and persons with compromised immune systems are the most susceptible to food-borne illness.
The labels on the products subject to recall bear the establishment number “EST. 4” inside the STATE mark of inspection.
The products include:
Consumers and the media with questions about the recall should contact company manager, Tobey Bubier at 207-946-7761.
USDA Recall Classifications
|Class I||This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.|
|Class II||This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.|
|Class III||This is a situation where the use of the product will not cause adverse health consequences.|
USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov
Although the product(s) being recalled should be returned to the point of purchase, consumers preparing other ground beef products should heed the following advice.
Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 °F. When a ground beef patty is cooked to 160 °F throughout, it can be safe and juicy, regardless of color.
The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate food thermometer.
Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 °F has been reached is a significant risk factor for foodborne illness.
Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, seniors, and those with compromised immune systems.
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