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News Releases
Michigan Firm Recalls Ground Beef Products Due To Possible E. Coli O157:NM Contamination
Recall Release CLASS I RECALL
FSIS-RC-062-2011 HEALTH RISK: HIGH

Congressional and Public Affairs
(202) 720-9113
Bill Bagley

Editor's Note: The pathogen that prompted FSIS to initiate this recall was E. coli O157:NM, not E. coli O157:H7 as previously reported.

WASHINGTON, Aug. 9, 2011 - McNees Meats and Wholesale LLC., a North Branch, Mich., establishment is recalling approximately 360 pounds of ground beef product products that may be contaminated with E. coli O157:NM, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include:

  • 36 - 10 lb. Bags of "McNees Ground Beef Bulk."

SAFE PREPARATION OF FRESH AND FROZEN GROUND BEEF

USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Keep raw meat, fish and poultry away from other food that will not be cooked.

Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F, whether prepared from fresh or frozen raw meat products.

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

The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking.
Each clear plastic bag bears establish number "EST. 33971" within the USDA mark of inspection. The products subject to recall were produced on July 15, and July 21, 2011, and sold to restaurants in Armada, Lapeer and North Branch, Mich. The products were also sold from a retail establishment owned by McNees Meats and Wholesale, LLC.

FSIS was notified of an investigation of E. coli O157:NM illnesses on August 4, 2011. Working in conjunction with the Michigan Departments of Community Health (MDCH) and Agriculture and Rural Development (MDARD), 3 case-patients in Michigan have been identified with illness onset dates between July 18 and July 28, 2011. As a result of the epidemiologic investigation, FSIS determined there is a link between the ground beef products and the illnesses in Michigan. FSIS is continuing to work with the Michigan state public health partners on the investigation. Individuals concerned about an illness should contact a healthcare provider.

FSIS routinely conducts effectiveness checks to verify recalling firms notify their customers (including restaurants) of the recall and ensure that steps are taken to make certain that the product is no longer available to consumers.

E. coli O157:NM is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.

Consumers and media with questions about the recall should contact the company's main contact, Melanie McNees, at (810) 688-2408.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
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Retail Distribution List (PDF Only)
Ask Karen
www.fsis.usda.gov
Food Safety Questions? Ask Karen!
FSIS' automated response system can provide food safety information 24/7

Follow FSIS on Twitter at @usdafoodsafety
USDA Recall Classifications
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.
Last Modified Jun 04, 2013