129,000 Pounds of Beef Products Recalled

Posted on May 18, 2007

Medical News Today reports that the USDA has issued a recall on 129,000 pounds of beef products from 15 American states because of suspected contamination with E coli O157:H7. The recalled beef came from Davis Creek Meats and Seafood, a Kalamazoo, Michigan establishment. CBS News reports that the beef products were made between March 1 and April 30 and they were shipped to distribution centers and retailers in the following states: Arkansas, Florida, Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Ohio, Pennsylvania, Tennessee, Virginia, West Virginia and Wisconsin. You can see a list of all the recalled product here (PDF file).

Any of the contaminated beef products should be return but the USDA also released these general guidelines regarding the preparation of beef products.

Although the product(s) being recalled should be returned to the point 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 °F. When a ground beef patty is cooked to 160 °F 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 °F has been reached is a significant risk factor for foodborne illness. Medical News Today reports that the USDA has issued a recall on 129,000 pounds of beef products from 15 American states because of suspected contamination with E coli O157:H7. The recalled beef came from Davis Creek Meats and Seafood, a Kalamazoo, Michigan establishment. CBS News reports that the beef products were made between March 1 and April 30 and they were shipped to distribution centers and retailers in the following states: Arkansas, Florida, Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Ohio, Pennsylvania, Tennessee, Virginia, West Virginia and Wisconsin. You can see a list of all the recalled product here (PDF file).

    Any of the contaminated beef products should be return but the USDA also released these general guidelines regarding the preparation of beef products.

    Although the product(s) being recalled should be returned to the point 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
  • 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 pa

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