King Soopers Ground Beef Recall
due to Possible Salmonella Contamination
July 22, 2009 -- King Soopers, a Denver, Colorado, establishment, is recalling approximately 466,236 pounds of ground beef products that may be linked to an outbreak of salmonellosis, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.
FSIS has no reason to believe these products are still available for sale in commerce. However, consumers that may have purchased these fresh ground beef products between May 23 and June 23, 2009, and have stored them in the freezer, should look for and discard or destroy these products.
FSIS has reason to believe the following retail locations received ground beef products recalled by King Soopers. This list may not include all retail locations that received the recalled product or may include retail locations that did not actually receive the recalled product.
Therefore, it is important to use the product-specific identification information in addition to this list of retail stores, to check if meat products in your possession were recalled. Consumers may also check with their local retailer to determine whether they may have purchased any products subject to recall.
| City Market |
CO, NM, UT, and WY |
| Dillions |
KS, MO, and NB |
| King Soopers |
CO, WY |
The products subject to recall include:
- 1-pound chubs of (93/7) ground beef. Each package bears the identifying case code "69558."
- 1 - 1.25-lb. tray packs of (96/4) ground beef. Each package bears the identifying case code "67164."
- 1 - 1.25-lb. tray packs of (96/4) ground beef. Each package bears the identifying case code "67664."
- 1 - 1.25-lb. tray packs of (93/7) ground beef. Each package bears the identifying case code "67663."
- 1 - 1.25-lb. tray packs of (93/7) ground beef. Each package bears the identifying case code "67163."
- 2.5 - 3-lb. tray packs of (93/7) ground beef. Each package bears the identifying case code "67654."
- 6-pack trays of (93/7) ground beef patties. Each package bears the identifying case code "67106."
- 4-pack trays of (93/7) ground beef patties. Each package bears the identifying case code "67115."
The ground beef chub products bear a use-by/sell-by date between "05/31/09" and "06/21/09;" the tray packs of ground beef bear a use-by/sell-by date between "06.02.09" and "06.23.09;" and the ground beef patty products bear a use-by/sell-by date between "06.01.09" and "06.22.09."
The ground beef products were produced on various dates ranging from May 23, 2009, through June 13, 2009, and bear the establishment number "EST. 6250" within the USDA Mark of Inspection, which is printed on the front of the packages.
An ongoing investigation conducted by the Colorado Department of Public Health and Environment and the Centers for Disease Control and Prevention (CDC) determined there is an association between the fresh ground beef products and 14 illnesses reported in Colorado.
|
|
Recommendations for Preventing Salmonellosis:
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90º F). Refrigerate cooked meat and poultry within two hours after cooking. |
|
|
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of
salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.
This particular strain of Salmonella, Salmonella Typhimurium DT104, is resistant to many commonly prescribed drugs, which can increase the risk of hospitalization or possible treatment failure in infected individuals.
FSIS would like to remind consumers of the importance of following food safety guidelines when handling and preparing raw meat. Ground beef should be cooked to a safe minimum internal temperature of 160° Fahrenheit.
Consumers with questions regarding the recall should contact the company Hotline at 1-800-632-6900.
Source: U.S. Department of Agriculture Food Safety and Inspection Service
