Congressional and Public Affairs
(202) 720-9113; FAX: (202) 690-0460
Andrea McNally

WASHINGTON, June 26, 2002—J & B Meats Corporation, a Coal Valley, Ill., establishment, is voluntarily recalling approximately 63,000 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The ground beef products being recalled are:

• 10-lb. cases of "J&B BRAND MEATS, CORP., J-BURGER SEASONED BEEF PATTIE." Each case bears the case code "11372TF," "11373TF," or "11374TF" located on the label.
  
• 10-lb. cases of "J&B BRAND MEATS, CORP., BEEF STEAK BURGER." Each case bears the case code "J1002," "J1003," or "J1004" located on the label.
  
• 20-lb. cases of "J&B BRAND MEATS, CORP., GROUND BEEF PATTIES." Each case bears the case code "JB0704W2" or "JB0705W2" located on the label.
  
• 10-lb. cases of "J&B BRAND MEATS, CORP., ULTIMATE BURGER CHOPPED BEEF STEAK." Each case bears the case code "1012CL," "1013CL," or "1014CL" located on the label.
  
• 10-lb cases of "MARTIN & SONS MEAT CO., BEEF STEAK BURGER." Each case bears the case code "MJ1003" or "MJ1004" located on the label.
  
• 24.5-lb. cases of "J&B BRAND MEATS, CORP., GROUND BEEF PATTIE." Each case bears the case code "8218" located on the label.
  
• 16-lb. cases of "J&B BRAND MEATS, CORP., GROUND BEEF PATTIE." Each case bears the case code "1126L" located on the label.
  
• 40-lb. cases of "J&B BRAND MEATS, CORP., GROUND BEEF." Each case bears the case code "8020VP" located on the label.

Stamped on every case is a seven digit code, the last six digits being "213052." Each case also bears the establishment code "EST. 5712" inside the USDA seal of inspection.

The ground beef was produced on May 13 and distributed to hotels, restaurants and institutions nationwide.

“Because of the potential hazard of foodborne illness from consumption of meat products contaminated with harmful bacteria such as E. coli O157:H7, USDA wants consumers to be aware of the recall,” said William J. Hudnall, acting FSIS administrator. “Diners may wish to ask if their meals contain the recalled product.”

E. coli O157:H7 is a potentially deadly bacteria that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.

At present there is no definitive link between the recalled products and any illnesses. Anyone concerned about an illness should contact a physician.

Consumers with questions about the recall may contact James Sommer, vice president of operations, J & B Meats Corporation, at (800) 522-7345. Media with questions may contact Jeff Jobe, president, J & B Meats Corporation, at (309) 799-7341.

Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The hotline is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time), Monday through Friday. Recorded food safety messages are available 24 hours a day.

#

NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov

Although the product being recalled should be returned to the place of purchase, consumers preparing other ground beef products should heed the following advice.

Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 ºF. When a ground beef patty is cooked to 160 ºF throughout, it can be safe and juicy, regardless of color.

The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate food thermometer.

Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 ºF has been reached is a significant risk factor for foodborne illness.

Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, seniors, and those with compromised immune systems.

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.