The following information has been received by our office from the U.S. Department of Agriculture (USDA).
Congressional and Public Affairs
Steven Cohen (202) 720-9113
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 ºF. When a ground beef patty is cooked to 160 ºF 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 ºF has been reached is a significant risk factor for foodborne illness.
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.
WASHINGTON, June 3, 2007 – United Food Group, LLC, a Vernon, Calif., establishment, is voluntarily recalling approximately 75,000 pounds of ground beef products because they may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.
The problem was discovered through sampling done by the California Department of Health Services and the Colorado Department of Health, in coordination with the Centers for Disease Control, in the course of an investigation into illnesses. The ground beef products were produced on April 20 and were shipped to retail distribution centers in Arizona, California, Colorado, Oregon and Utah.
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.
Consumers with questions about the recall should contact company Customer Service Representative James Turner at (323) 588-5286, ext. 294. Media with questions about the recall should contact company Vice-President for Sales and Marketing Brian Levy at (323) 588-5286, ext. 201.
The labels of the products subject to recall bear the establishment number “EST. 1241” inside the USDA mark of inspection. All of the products bear a sell by date of “May/06/07,” a freeze by date of “May/07/07” or a produced on date of “April /20/07.” Products subject to recall include:
10-pound boxes of “MORAN’S All Natural, 73/27 fine ground beef.”
10-pound boxes of “MORAN’S All Natural, 90/10 fine ground sirloin.”
2-pound chubs of “INTER-AMERICAN PRODUCTS 93/7 ground beef.”
1-pound chubs of “INTER-AMERICAN PRODUCTS 80/20 ground beef.”
1-pound chubs of “MORAN’S All Natural 73/27 ground beef.”
5-pound chubs of “MORAN’S All Natural 73/27 ground beef.”
3-pound chubs of “MORAN’S All Natural 73/27 ground beef.”
1-pound chubs of “MORAN’S All Natural, 90/10 fine ground sirloin.”
2-pound chubs of “MORAN’S All Natural 93/7 ground beef.”
2-pound chubs of “MORAN’S All Natural 96/4 ground beef.”
3-pound chubs of “STATER BROS. MARKETS 73/27 ground beef.”
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.
USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
This product may have been distributed in your area. Please spot-check stores for effectiveness of the recall. If you have any questions, please feel free to contact this office at 317/233-7360.