Clemson University Newsroom

Firms recall ground beef products due to E. coli contamination

Published: May 18, 2012

Class I Recall

HEALTH RISK: High

COLUMBIA, SC, May 18, 2012 - Lancaster Frozen Foods, Lancaster, SC, and G&W Incorporated, Hickory Grove, SC, are voluntarily recalling a total of approximately 6,908 pounds of ground beef products that may be contaminated with E. coli O157:H7, the South Carolina Meat Poultry Inspection Department (SCMPID) announced today.

The following products are subject to recall:

  • 5-lb. bulk packages “Lancaster Frozen Foods Fresh Ground Beef” with Est. # 20 inside the SC mark of inspection.
  • 10-lb. boxes of beef patties “Lancaster Frozen Foods Ground Beef Patties” with Est. # 20 inside the SC mark of inspection.
  • Various size tray packs of ground beef “Lancaster Frozen Foods Fresh Ground Beef”
  • 5-lb. bulk packages “G&W Brand Hamburger” with Est. # 30 inside the SC mark of inspection.
  • 10-lb. boxes of hamburger patties “G&W Brand Hamburger Patties” with Est. # 30 inside the SC mark of inspection.
  • Various size packages of hamburger “G&W Brand Hamburger”

The products subject to recall were produced between March 2, 2012 and May 11, 2012 at Lancaster Frozen Foods and between March 2, 2012 and April 12, 2012 at G&W. Products were delivered to wholesale and retail establishments in South Carolina. There was also one direct delivery of source material from the wholesale warehouse distributor to a retail establishment, General IGA, Walterboro, SC. Company contact information is listed below for individuals that may still have these products on hand.

The problem was discovered through SCMPID lab testing which confirmed a positive result for E.coli O157:H7 in a product ground at Lancaster Frozen Foods. The company held the lot of product that was sampled, pending test results. However, additional unground product from the same lot of source material had been used in other production lots by establishments, resulting in this recall. Neither SCMPID nor the companies have received reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a healthcare provider.

SCMPID routinely conducts recall effectiveness checks to verify recalling firms notify their customers of a recall and to ensure that steps are taken to make certain that the product is no longer available to consumers.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.

SCMPID advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.

Consumers and media with questions regarding the recall should contact JoAnna Clayton for G&W, Incorporated and Lancaster Frozen Foods, 803-925-2147 or Kevin Butler for General IGA, 843-549-8585.

 

PREPARING GROUND BEEF FOR SAFE CONSUMPTION

Provided courtesy of USDA Meat and Poultry Hotline


Wash hands before and after handling raw meat with warm/hot (preferred) or cold soapy running water by rubbing hands together vigorously for at least 20 seconds. Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean up any spills right away. The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps to dislodge bacteria and viruses from hands and surfaces.

Additionally, warm/hot water helps to dissolve fats/foods, aiding in cleaning/microbe removal and can also assist in deactivation of pathogens. For more information on hand washing, go to http://www.cdc.gov/handwashing.

If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses.

Keep raw meat, fish and poultry away from other food that will not be thoroughly cooked. Use separate cutting boards for raw meat, poultry, and their juices and thoroughly cooked foods. Thoroughly cook ground meat such as beef to an internal temperature of 160° F, as measured with a food thermometer, before eating. Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.

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.




Contacts

  • JoAnna Clayton
    G&W, Incorporated
    Lancaster Frozen Foods
    803-925-2147
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  • Kevin Butler
    General IGA
    843-549-8585
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  • Boyd H. Parr
    Director, Clemson University Livestock Poultry Health
  • bparr@clemson.edu
  • 803-788-2260