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Indiana State Department of Health

Food Protection Home > Recalls and Advisories > 2007 Recalls > Abbott's Meat Inc. - Gound Beef Products Abbott's Meat Inc. - Gound Beef Products

The following information has been received by our office from the U.S. Department of Agriculture (USDA).


CLASS I RECALL
HEALTH RISK: HIGH

Congressional and Public Affairs
Steven Cohen (202) 720-9113
FSIS-RC-034-2007

MICHIGAN FIRM RECALLS GROUND BEEF PRODUCTS DUE TO POSSIBLE E. COLI O157:H7 CONTAMINATION

WASHINGTON, July 21, 2007 – Abbott's Meat Inc., a Flint, Mich., establishment, is voluntarily recalling approximately 26,669 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.

The products subject to recall include:

  • 10-pound boxes of “Abbott’s GROUND BEEF PATTIE.” Each box bears the product code “1160.”

  • 10-pound boxes of “Abbott’s GROUND BEEF PATTIE 2/1.” Each box bears the product code “1120.”

  • 10-pound boxes of “Abbott’s GROUND BEEF PATTIE 4/1.” Each box bears the product code “1140.”

  • 13-pound boxes of “Abbott’s GROUND BEEF PATTIE 5/1.” Each box bears the product code “1145.”

  • 10-pound boxes of “Abbott’s ORIGINAL CONEY ISLAND TOPPING, Beef Pattie Mix.” Each box bears the product code “1779.”

  • 25-pound boxes of “Abbott’s ORIGINAL CONEY TOPPING MIX, Beef Pattie Mix.” Each box bears the product code “1794.”

  • 10-pound boxes of “Abbott’s THE BOSS Beef Patties, 6 oz.” Each box bears the product code “1638.”

  • 10-pound boxes of “Abbott’s GROUND BEEF.” Each box bears the product code “1610.”

  • 10-pound boxes of “Abbott’s GROUND BEEF, Loose Pack.” Each box bears the product code “1625.”

  • 10-pound boxes of Abbott’s OUR EXTRA FANCY GROUND BEEF.” Each box bears the product code “1710.”

Each box also bears the establishment number “Est. 10215” inside the USDA mark of inspection.

The problem was discovered through routine FSIS microbiological testing. FSIS has received no reports of illnesses associated with consumption of these products. The ground beef products were produced between July 12 and July 20, 2007 and were distributed to hotels, restaurants and institutions in Michigan.

PREPARING GROUND BEEF FOR SAFE CONSUMPTION

USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
http://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 ºF. When a ground beef patty is cooked to 160 ºF 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 ºF 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.

Consumers with questions about the recall should contact company HACCP Coordinator Pamela Glasco or company President Edward Abbott at (810) 232-7128. Media with questions about the recall should contact company President Edward Abbott at (810) 232-7128.

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.

NOTE: Access news releases and other information at FSIS’ Web site at http://www.fsis.usda.gov/Fsis_Recalls/

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.


These products may have been distributed in your area as border counties may be affected. Please spot check stores/establisments for effectiveness of the recall. If you have any questions, please feel free to call this office at 317-233-7360