Lombardi Brothers Meats, a Denver, Colo. establishment, is recalling approximately 26,975 pounds of tenderized steak and ground 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.
The tenderized steak and ground beef products with generic labeling were produced between June 12 and June 30, 2015. The following products are subject to recall: [View Labels (PDF Only)]
- Various catch weights of “BEEF BALL TIP STK CAB”
- Various catch weights of “BEEF TOP SIRLOIN STK CAB”
- Various catch weights of “BEEF TOP SIRLOIN STK CAB BASEBALL”
- Various catch weights of “BEEF COUNTRY CLUB SIRLOIN CAB”
- Various catch weights of “BEEF TOP SIRLOIN CHATEAU CAB”
- Various catch weights of “BEEF PATTY CAB 85/15 2/1R”
- Various catch weights of “BEEF GROUND CAB 75/25”
- Various catch weights of “BEEF GROUND CAB”
- Various catch weights of “BEEF GROUND CAB 80/20”
- Various catch weights of “BEEF GROUND CAB 90/10”
- Various catch weights of “BEEF GROUND CAB 75/25”
- Various catch weights of “BEEF PATTY CAB 85/15 2/1R”
- Various catch weights of “BEEF PATTY CAB 80/20 3-1 RND”
- Various catch weights of “BEEF PATTY CAB 80/20”
- Various catch weights of “BEEF GROUND 80/20 EMP”
- Various catch weights of “BEEF PATTY CAB 75/25”
- Various catch weights of “BEEF PATTY CAB 80/20 2-1 RND”
- Various catch weights of “BEEF PATTY CAB 80/20 2-1 THK”
- Various catch weights of “BEEF PATTY CAB 80/20 8-1”
- Various catch weights of “BEEF PATTY CAB 80/20 3-1 THK”
- Various catch weights of “BEEF PATTY CAB 80/20 4-1 RND”
- Various catch weights of “BEEF PATTY CAB 80/20 4-1 NO U BOARDS”
- Various catch weights of “BEEF PATTY CAB 80/20 2-1 NO UBOARDS”
The products subject to recall bear the establishment number “EST. 772” inside the USDA mark of inspection. The products were shipped for hotel, restaurant and institutional use in Colorado, New Mexico, Utah and Wyoming.
The problem was discovered June 30 when the firm received a positive result for E. coli as part of its in-house sampling program. Some products made from the same source material as the positive sample were shipped into commerce.
FSIS and the company have received no reports of illnesses associated with consumption of these products. Anyone concerned about an illness should contact a healthcare provider.
E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure to the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume beef products that have been cooked to a temperature of 145° F for steaks and roasts and 160° F for ground product. The only way to confirm that beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.
Consumers with questions regarding the recall can contact Jeff Harvey, company general manager, at (303) 458-7441, ext. 231. Media with questions regarding the recall can contact Robert Glass, company sales manager, at (303) 458-7441, ext. 231.
Source: USDA FSIS