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Current Position:Home » News » Recalls & Alerts » Food Recalls » Topic

Kansas meatpacker recalls ground beef due to possible E. coli bacteria contamination

Zoom in font  Zoom out font Published: 2013-08-02  Origin: Reuters  Views: 35
Core Tip: A Kansas meatpacker has recalled 50,100 pounds of ground beef that may be contaminated with the E. coli bacteria, the U.S. Department of Agriculture's Food Safety and Inspection Service said.
The USDbeefA said on Wednesday evening that routine monitoring had confirmed the presence of E.coli O157:H7 in the meat. It said there had been no reports of illness associated with eating it.

National Beef Packing Company of Liberal, KS issued a voluntary recall of its ground beef Wednesday after USDA’s Food Safety and Inspection Service found E. coli O157:H7 in a sample of product.

The company was the only supplier of the materials used in the recalled product.

Ground beef subject to the recall was produced July 18, 2013 and was distributed to retailers, wholesalers and food service distributors nationwide in 40- to 60- pound cases.

All of the recalled products bear the establishment number “EST. 208A,” located inside the USDA mark of inspection. Ground beef items subject to this recall include:

• 10 lb. chub of “National Beef” 93/ 7 Fine Ground Beef, Product Code 0707
• 10 lb. chub of “NatureSource” 80/20 Fine Ground Chuck, Product Code 7031
• 10 lb. chub of “NatureSource” 85/15 Fine Ground Beef, Product Code 7054
• 10 lb. chub of “NatureSource” 90/10 Fine Ground Beef, Product Code 7344
• 10 lb. chub of “NatureSource” 93/ 7 Fine Ground Beef, Product Code 7004
• 10 lb. chub of “NatureWell 80/20 Fine Ground Chuck, Product Code 7484
• 10 lb. chub of “NatureWell” 85/15 Fine Ground Beef, Product Code 7454
• 10 lb. chub of “NatureWell” 90/10 Fine Ground Sirloin, Product Code 7577
• 10 lb. chub of “NatureWell” 93/7 Fine Ground Beef, Product Code 7404

Neither FSIS nor the company have received reports of illness related to the recalled product, according to the company press release.

 
 
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