Consumers should not eat certain frozen vacuum packaged steaks

Consumers should not eat certain frozen vacuum packaged steaks manufactured by Stampede Meat Inc. of Chicago, Ill., because the product may be contaminated with E. coli O157:H7, a bacteria that causes human illness, State Health Director Diana M. Bontá, R.N., Dr.P.H., announced today.

The company voluntarily recalled the product after investigations concluded it could be linked to six E. coli O157:H7 illnesses in Minnesota, Kansas and Michigan. No illnesses have been reported in California.

The recall involves 739,000 pounds of frozen steaks distributed nationwide to restaurants, institutions and retail stores. Bontá advised consumers to look for the ingredient label showing the tenderizers and flavorings that have been added, the USDA Establishment code Est 19113 and the lot or date code as the name Stampede may not appear on the label.

In California, the product was also sold door-to-door packaged in cases which may be labeled Home Chef Selections and/or Packaged for Mid-America. Inside the case were boxes of specific beef products, also labeled Home Chef Selections.

Consumers who purchased the product should immediately discard it or contact Bill Asleson, executive manager of Stampede Meat.

E. coli O157:H7 infection often causes abdominal cramps and bloody diarrhea. A small percentage of infected individuals also develop hemolytic uremic syndrome, a condition in which red blood cells are destroyed and the kidneys fail. There is usually little or no fever, and the illness typically resolves itself in five to 10 days.

Those most at risk for serious complications of this food-borne illness include young children, the elderly and those with compromised immune systems. Consumers should seek immediate medical care if they develop these symptoms.

Bontá advised consumers to ensure that meat is cooked to a safe temperature. The only way to be sure that ground or tenderized beef is cooked to a high enough temperature to kill harmful bacteria is to use an accurate thermometer.

The final internal temperature of ground or tenderized beef should be 160 degrees; solid cuts of beef, such as steaks and roasts, should be cooked to an internal temperature of 145 degrees.

Color is generally not a reliable indicator of safe cooking. Using a thermometer to ensure proper cooking temperature of ground beef is especially important for those who cook for at-risk individuals.

Also see: philly cheese steak

About The Author:

Logan Poley is a successful author and regular contributor to http://www.1st-in-steaks.com. Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.

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Consumers should not eat certain frozen vacuum packaged steaks