Chicago firm recalls beef possibly tainted with E. coli 5-18-08

 The U.S. Food Safety and Inspection Service announced on May 16 that JSM Meat Holdings Company, Inc., based out of Chicago, Illinois, is voluntarily recalling beef products intended for use in ground products due to possible contamination with E. coli O157:H7.

E. coli O157:H7 is a type of the bacterium Escherichia coli that causes an illness with symptoms like cramps, diarrhea (often bloody), vomiting and in serious cases renal failure. The elderly and young children are at high risk of this infection.  

Most cases of E coli infections have been associated with eating undercooked, contaminated ground beef, drinking un-pasteurized milk, contaminated water and eating tainted vegetables.

The beef products being recalled include 30-, 60- pound boxes, combo boxes or 47-gallon barrels of "MORREALE MEAT" beef products labeled as "Boneless Chucks", "Boneless Clods", "Flat Rounds", "Gooseneck Rounds", "Knuckle", "Heel Meat", "Scotties", "Trimmings 50", "Trimmings 60", "Trimmings 65", "Trimmings 70", "Trimmings 75", "Trimmings 80", "Trimmings 85" or "Trimmings 90", according to the announcement.

The packages of the recalled beef bear the establishment number "EST. 6872" inside the USDA mark of inspection. The products were distributed to establishments for further processing in Florida, Georgia, Illinois, Indiana, Iowa, Massachusetts, Michigan, Missouri, Nebraska, Pennsylvania, and Wisconsin.

Neither the company nor the FSIS revealed the amount of beef products being recalled.

The E coli contamination was found by the FSIS.  But as of May 16, the food safety agency had not received any reports of illnesses associated with consumption of the recalled beef.

Anyone who experiences signs or symptoms of E coli infections should seek medical attention.  Consumers who have any questions about the recall should contact company President Steve Hurckes at (312) 421-3664 X214.

The FSIS advises that to prevent E coli infection, one should wash hands with warm, soapy water after handling raw meat and poultry and ground beef or ground beef patties should be cooked to a safe internal temperature of 160 ° to kill the pathogen.

Beef products should be stored in a refrigerator within two hours of purchasing or one hour if the temperature exceeds 90 °.