食品伙伴网导读：2010年3月2日，美国一公司宣布召回牛肉产品，原因是他们可能被大肠杆菌O157:H7污染。
原文报道：WASHINGTON, March 2, 2010 - Randolph Packing Co. Inc., an Asheboro, N.C. establishment, is recalling approximately 96,000 pounds of beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The products subject to recall include:
Each package label bears the establishment number "EST. 6590" inside the USDA mark of inspection.
The products were produced on February 25, 2010, and were distributed to federal establishments for further processing in Ill., Mo., N.Y., Ohio, and Va. None of these products are available directly to consumers.
The problem was discovered through FSIS microbiological sampling.
Media and consumer questions regarding the recall should be directed to the company Plant Manager, Wayne Gilberts, or Craig Hamlet, General Manager at (366) 672-1470.
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.
SAFE PREPARATION OF FRESH AND FROZEN GROUND BEEF
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.
Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F, whether prepared from fresh or frozen raw meat products.
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
详情见：http://www.fsis.usda.gov/News_&_Events/Recall_013_2010_Release/index.asp
日期：2010-03-04
