Congressional and Public Affairs
(202) 720-9113
Laura Reiser

WASHINGTON, Oct. 24, 2007 - Blue Ribbon Meats, a Hialeah, Fla., establishment is voluntarily recalling approximately 8,200 pounds of frozen ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.
The products subject to recall include: [View Carton Labels, PDF Only]

• 10-pound boxes of “WESPAK B.R.’S BRAND SEASONED BEEF PATTIES FOR SALISBURY, 80/20.”
• 10-pound boxes and 20-pound cases of “JNS FOODS, LLC, B.R.’S BRAND SEASONED BEEF PATTIES FOR SALISBURY, 80/20.”
• 10-pound boxes and 20-pound cases of “JNS FOODS, LLC, BEEF PATTIE MIX, 80/20.”
• 10-pound boxes and 20-pound cases of “JNS FOODS, LLC, BEEF PATTIES, 80/20.”
• 10-pound boxes and 20-pound cases of “JNS FOODS, LLC, MEATLOAF SEASONED BEEF PATTIES, 80/20.”

	Preparing Ground Beef For Safe Consumption 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.

Each case or box bears the establishment number “Est. 451A” inside the USDA mark of inspection. Each case or box bears a date code of “2577,” “2647″ or “2707.” Each case or box bears an “ingredients” statement that includes “textured vegetable protein” or “defatted soy grits.”

The frozen beef products were produced between Sept. 14 and Sept. 27, 2007, and were sent to a distributor intended for a correctional institution in Florida and to a distributor intended for a subsequent distributor in St. Thomas, U.S. Virgin Islands.

The problem was discovered by Creekstone Farm (Est. 27), an Arkansas City, Kan., establishment that supplies the recalling company and inadvertently shipped product that they had on hold. FSIS has received no reports of illnesses associated with consumption of these products.

Media and consumers with questions about the recall should contact company vice president Ira Bregman at (305) 887-7534.

E. coli O157:H7 is 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 foodborne illness.

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 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

Congressional and Public Affairs
(202) 720-9113
Laura Reiser

WASHINGTON, Oct. 27, 2007 - Del-Mar Provision Co., Inc., a Buffalo, N.Y., firm, is voluntarily recalling approximately 50 pounds of ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

	Preparing Ground Beef For Safe Consumption USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills. Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods. Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160°F. Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature. Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90°F. Refrigerate cooked meat and poultry within two hours after cooking.

The product subject to recall is: [View Label]

• 10-pound poly bags of “GROUND BEEF.”

Each bag bears the establishment number “Est. 2759″ inside the USDA mark of inspection and a date code of “296.”

The ground beef products subject to recall were produced on Oct. 23, 2007, and distributed to a Buffalo area restaurant.

The problem was discovered by FSIS through routine testing. Anyone concerned about an illness should contact a physician. FSIS has received no reports of illnesses associated with consumption of these products.

Consumers or media with questions about the recall should call company president Ralph A. Del Bello at (716) 826-2475.

E. coli O157:H7 is 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 foodborne illness.

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 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

Congressional and Public Affairs
(202) 720-9113
Amanda Eamich

WASHINGTON, Oct. 13, 2007 - J & B Meats Corporation Inc., a Coal Valley, Ill., establishment, is voluntarily recalling approximately 173,554 pounds of frozen ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

	Preparing Ground Beef For Safe Consumption 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.

The products subject to recall include: [View Labels]

• 2-pound boxes of “TOPPS PREMIUM 100% PURE SIRLOIN BEEF SIRLOIN STEAK BURGERS, 6 1/3 LB. HOMESTYLE BURGERS.” Each box bears a use by date of “06/22/08.”
• 8-pound boxes of “TOPPS 100% PURE GROUND BEEF HAMBURGERS, 32 QUARTER POUNDERS.” Each box bears a use by date of “06/12/08,” “06/18/08″ or “06/22/08.”
• 3-pound bags of “SAM’S CHOICE BACKYARD GOURMET BEEF BURGERS, 80/20, 12 QUARTER POUND ROUND PATTIES.” Each bag bears a use by date of “03/08/08.”
• 3-pound boxes of “TOPPS 100% PURE GROUND BEEF HAMBURGERS, 12 QUARTER POUNDERS.” Each box bears a use by date of “06/18/08.”

Each package also bears the establishment number “Est. 5712.” The frozen ground beef products were produced on June 12, June 18 and June 22, 2007, and were distributed to retail establishments nationwide.

For best quality, FSIS recommends consumers use any frozen ground beef products within three to four months of the stated use by date. It is important that consumers look for the recalled products and return them if found in their freezers.

The problem was discovered through an investigation into illness reported to the FSIS Consumer Complaint Monitoring System (CCMS). While the investigation is ongoing, J & B Meats is voluntarily recalling the products based on a preliminary analysis of epidemiological data. Anyone concerned about an illness should contact a physician.

Consumers and media with questions about the recall should call the company’s recall line at (888) 734-0451.

E. coli O157:H7 is 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 foodborne illness.

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 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

Congressional and Public Affairs
(202) 720-9113
Laura Reiser

WASHINGTON, Oct. 13, 2007 - Arko Veal Co., a Forest Park, Ga., establishment, is voluntarily recalling approximately 1,900 pounds of ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

	Preparing Ground Beef For Safe Consumption 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.

The product subject to recall includes:

• 50-pound cases of “BEEF PATTIES MIX,” “80/20.” Each case bears the establishment number “Est. 20766″ inside the USDA mark of inspection and a product code of “502250.” Each case bears a production date of “07-Oct-07,” “08-Oct-07″ or “09-Oct-07.”

The beef products were produced between Oct. 7 and Oct. 9, 2007, and were distributed to restaurants in Alabama, Georgia, North Carolina and South Carolina. There was no retail distribution of these products.

The problem was discovered through routine FSIS microbiological testing. FSIS has received no reports of illnesses associated with consumption of these products.

Media and consumers with questions about the recall should contact the company president Arkady Miretsky at (404) 534-9337.

E. coli O157:H7 is 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 foodborne illness.

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 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

Congressional and Public Affairs
(202) 720-9113
Amanda Eamich

WASHINGTON, Oct. 11, 2007 - ConAgra Foods, a Marshall, Mo., firm, is voluntarily recalling an undetermined amount of all varieties of frozen pot pie products in commerce that may be linked to an outbreak of salmonellosis, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The following brands and all varieties, including chicken, turkey and beef, of frozen pot pie products are subject to this recall: [View Labels, PDF Only]

	Recommendations for Preventing Salmonellosis Wash hands with warm, soapy water before and after handling raw meat and poultry. (Wash for at least 20 seconds). Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away. Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods. Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 180° F for poultry, as determined with a food thermometer. Refrigerate raw meat and poultry within two hours after purchase or after one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking.

• Banquet
• Albertson’s
• Food Lion
• Great Value
• Hill Country Fare
• Kirkwood
• Kroger
• Meijer
• Western Family

These frozen pot pies include all varieties in 7 oz. single serving packages bearing an establishment number “P-9″ or “Est. 1059″ printed on the side of the package.

These frozen pot pie products were distributed to retail establishments throughout the United States, Puerto Rico and the Caribbean islands. Based on product shelf life, these products could still be in consumers’ freezers and it is important that consumers look for and return or discard and do not eat these products if they find them.

On October 9, FSIS issued a public health alert for these frozen pot pie products following an investigation by the Centers for Disease Control and Prevention (CDC) and State public health departments into a large cluster of illnesses caused by Salmonella that identified these products. The establishment voluntarily ceased operations on October 9; however FSIS continues its investigation to determine the source of contamination. The CDC, State public health departments and FSIS also continue investigation into the multi-state illness outbreak.

Consumers with questions about the recall may contact the Toll-Free Hotline at (866) 484-8671. Media with questions may contact company Director of Communications Stephanie Childs at (402) 595-6258. For more information consumers and media can also visit: www.conagrafoodscompany.com/corporate/index.jsp.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.

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 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.