Release For Immediate Release
March 20, 2012
FOOD RECALL- Health hazard alert:
certain ground beef products may contain E. coli O157:H7
The Canada Food Inspection Agency (CFIA) has issued a
public warning regarding certain ground beef products that may contain
E. coli O157:H7 bacteria. More details on this alert can be found at:
The list of
affected products has been updated to provide details of over 135 affected
products under various brand names and codes that may be contaminated with
E. coli O157:H7. In addition to their brand names and codes, the affected products are
identifiable by the Establishment Number that appears on the packages, cartons
or cases. The products made at this facility bear Establishment Number (EST)
761. Details on this list of affected products is available at:
These products were
distributed nationally to retail stores, restaurants and institutional
establishments and were manufactured between July 1, 2011 and February 15, 2012.
There has been one
reported illness associated with the consumption of one of the affected
If you have the product, it should be discarded or
returned to the retailer or the food supplier. If it is to be returned to the
supplier, the product should be clearly marked and kept separate from other food
products until it is returned.
food contaminated with E. coli may cause serious and potentially life-threatening illnesses. Symptoms
include severe abdominal pain and bloody diarrhea. Some people may have
seizures or strokes and some may need blood transfusions and kidney
dialysis. Others may live with permanent kidney damage. In severe cases of
illness, people may die.
Young children, the
elderly and people who are weak or ill are more susceptible to contracting
bloody diarrhoea as a result of E. coli 0157:H7. Anyone exhibiting
bloody diarrhoea should call his or her doctor.
E. coli O157:H7 may not look or smell spoiled. After the contaminated
food has been eaten, it can take as little as 12 hours or as long as 7-10
days before any symptoms start.
Proper handling and
cooking of meat prevents illness. This will not only protect you against
E. coli but also other germs that cause food poisoning.
your hands after using the toilet, before preparing foods, after handling
raw meat and immediately prior to eating.
Refrigerate or freeze
meat as soon as possible after buying.
Thaw frozen meat in the
refrigerator, not at room temperature.
hamburger patties or other meat quickly, then cook them right away or put
them in the refrigerator. Don't let raw meat sit out.
Wash and sanitize counter
tops, cutting boards and utensils after contact with raw meats and poultry,
especially before using these areas for preparation of ready-to-eat foods.
Use hot, soapy water to wash them then rinse with water and sanitize with
When barbecuing or
cooking meat, such as hamburger, pork or chicken, the meat should be
thoroughly cooked in the centre. Meat and juices should be brown, not pink
or red. Use a probe thermometer.
Place cooked meat on
clean plates. Don't re-use dishes that have been in contact with raw meat.
Do not use the same utensils for raw and cooked meats.
Serve cooked meat
immediately or keep it hot (60oC or 140oF). Don't let
cooked meat sit out.
Refrigerate leftover meat
as soon as possible after the meal.
information, call Public Health at 519-376-9420 or 1-800-263-3456 or visit our
Grey Bruce Health Unit
1-800-263-3456 ext. 1252