Wednesday, January 20, 2016

New #foodsafety #recall possible #ecoli #contamination of 410 pounds of beef products

Snapp's Ferry Packing Company Recalls Beef Product Due To Possible E. Coli O157:H7 Contamination

Class I Recall 007-2016
Health Risk: High Jan 20, 2016
Congressional and Public Affairs
Gabrielle N. Johnston
(202) 720-9113

WASHINGTON, Jan. 20, 2016 – Snapp’s Ferry Packing Company, an Afton, Tenn. establishment, is recalling approximately 410 pounds of beef product 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 ground beef item was produced on Nov. 20, 2015. The following product is subject to recall: [View Label]

5-lb. packages of “Ground Beef,” with a packaging date of Nov. 20, 2015.
The product subject to recall bears establishment number “Est. 9085” inside the USDA mark of inspection. The item was distributed to restaurants in the Knoxville, Tenn. area. None of this product was sold at retail.

The problem was discovered on Jan. 19, 2016, when a positive result for E. coli O157:H7 from FSIS testing was traced back to the establishment as a result of an ongoing illness investigation in Tennessee. FSIS is continuing to work with our public health partners at the Tennessee Department of Health and Knox County Health Department on this investigation and will provide updated information as it becomes available.

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 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. When available, the retail distribution list(s) will be posted on the FSIS website at

FSIS 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 ground and boneless beef products are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature,

Media and consumers with questions regarding the recall can contact Jeremy Southerland, Owner, at (423) 638-7001.

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