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Personal Injury and Wrongful Death

E. coli O157:H7 Recall: Ground Beef July 2006

Below is a USDA-FSIS news release regarding ground beef that may be contaminated with E. coli O157:H7. PritzkerOlsen, P.A. , one of the few law firms that practices extensively in the area of food poisoning litigation, is republishing it here as a public service. PritzkerOlsen, P.A. has recovered millions of dollars for E. coli and other food poisoning victims. To contact a lawyer at PritzkerOlsen, P.A. about an E. coli lawsuit, call toll-free at 1-888-377-8900, e-mail info@pritzkerlaw.com, or fill out our online consultation form. Consultations are free.

WASHINGTON, July 31, 2006 - Ray's Wholesale Meats, a White, Ga., firm, is voluntarily recalling approximately 120 pounds of ground beef that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today.

The products subject to recall are:

10- pound packages of "RAY'S WHOLESALE MEATS, GROUND BEEF, NET WT. 10 LBS.," Each package bears the establishment number "Est. 27504" inside the USDA mark of inspection and the production date, "July 25, 2006."
The problem was discovered through routine FSIS microbiological testing. FSIS has received no reports of illnesses associated with consumption of this product.

The ground beef was produced on July 25 and was distributed to retail establishments in Georgia.

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

The following is information from the USDA-FSIS regarding ground beef and prevention of E. coli O157:H7 infections:

  1. Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 °F. When a ground beef patty is cooked to 160 °F throughout, it can be safe and juicy, regardless of color.
  2. 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.
  3. 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.
  4. Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 °F has been reached is a significant risk factor for foodborne illness.
  5. 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.


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