Colorado Firm Recalls Ground Beef Products

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King Soopers, Inc., a Denver, Colo., establishment, is recalling approximately 466,236 pounds of ground beef products that may be linked to an outbreak of salmonellosis, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include:

* 1-pound chubs of (93/7) ground beef. Each package bears the identifying case code "69558."

* 1 - 1.25-lb. tray packs of (96/4) ground beef. Each package bears the identifying case code "67164."

* 1 - 1.25-lb. tray packs of (96/4) ground beef. Each package bears the identifying case code "67664."

* 1 - 1.25-lb. tray packs of (93/7) ground beef. Each package bears the identifying case code "67663."

* 1 - 1.25-lb. tray packs of (93/7) ground beef. Each package bears the identifying case code "67163."

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* 2.5 - 3-lb. tray packs of (93/7) ground beef. Each package bears the identifying case code "67654."

* 6-pack trays of (93/7) ground beef patties. Each package bears the identifying case code "67106."

* 4-pack trays of (93/7) ground beef patties. Each package bears the identifying case code "67115."

The ground beef chub products bear a use-by/sell-by date between "05/31/09" and "06/21/09;" the tray packs of ground beef bear a use-by/sell-by date between "06.02.09" and "06.23.09;" and the ground beef patty products bear a use-by/sell-by date between "06.01.09" and "06.22.09."

The ground beef products were produced on various dates ranging from May 23, 2009 through June 13, 2009 and bear the establishment number "EST. 6250" within the USDA Mark of Inspection, which is printed on the front of the packages. The ground beef products were distributed to retail establishments in Colo., Kan., Mo., Neb., N.M., Utah and Wyo.

FSIS has no reason to believe that these products are still available for sale in commerce. However, consumers that may have purchased these fresh ground beef products between May 23 and June 23, 2009, and have stored them in the freezer should look for and discard or destroy these products.

As a result of an ongoing investigation into an outbreak of Salmonella Typhimurium DT104 associated with ground beef products, the Colorado Department of Public Health and Environment (CDPHE) notified FSIS of the problem. Epidemiological investigations and a case control study conducted by CDPHE and the Centers for Disease Control and Prevention (CDC) determined that there is an association between the fresh ground beef products and 14 illnesses reported in Colorado. The illnesses were linked through the epidemiological investigation by their less common pulsed-field gel electrophoresis (PFGE) pattern found in PulseNet, a national network of public health and food regulatory agency laboratories coordinated by the CDC.

FSIS would like to remind consumers of the importance of following food safety guidelines when handling and preparing raw meat. Ground beef should be cooked to a safe minimum internal temperature of 160° Fahrenheit.

This particular strain of Salmonella, Salmonella Typhimurium DT104, is resistant to many commonly prescribed drugs, which can increase the risk of hospitalization or possible treatment failure in infected individuals.

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