December 14, 2017

Beef Recalled for Big Six STEC E. coli

PFP Enterprises is recalling about 15,865 pounds of beef products because it may be contaminated with E. coli 0103, 0111, 0121, 0145, 026, and 045 according to the USDA. Those are the six non-O157 shiga toxin-producing E. coli bacteria (STEC) that the USDA classified as adulterants last year. No reports of illness have been reported to date.

Ribeye SteakThe recalled products include 10.5 pound boxes of Beef Outside Skirt Steak with a pack date of “12/13/13”; 20 pound boxes of Studio Movie Grill Beef Tenderloin Sliced, with a pack date of “12/05/13”; 15 pound boxes of Preseasoned Beef for Fajita, with a use by date of “1/13/14”; 40 pound boxes of Southwest Style Beef Skirts, with a pack date of “12/5/13”; and 20 pound boxes of Patterson Food Processors Beef Skirt Seasoned, with a pack date of “12/9/13”.

Also recalled are 10 pound ¬†boxes of Preseasoned Beef for Fajitas, with a pack date of “12/9/2013”; 40 pound boxes of Preseasoned Beef for Fajitas w/Binder, with a pack date of “12/9/2013”; 12 pound boxes of Seasoned Beef for Fajitas, containing 6 2-pound packs, with a use by date of “1/15/14”; and 12 pound boxes of Mexican Style Beef for Fajita, containing 6 2-pound packs, with a use by date of “1/11/14”.

The products have the establishment number “Est. 34715” inside the USDA mark of inspection. They were distributed to retail stores and restaurants in Arizona, Oklahoma, Puerto Rico, and Texas.

FSIS personnel discovered that beef trim tested presumptive positive for multiple non-O157 STEC strains through the company’s testing program. The company inadvertently did not carry the test out to confirmation, so not all product was held.

Many clinical labs do not test for non-O157 STEC because it is harder to identify. But anyone who consumed these products and has symptoms of diarrhea that may be bloody, and vomiting, should see a doctor immediately and inform her that they consumed these products.

FSIS reminds consumers that raw meat products should be handled with care and that it should be cooked to a minimum temperature of 145 degrees F (medium) with a three minute rest time. Confirm the final temperature of the beef with a reliable meat thermometer.

 

 

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