News 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: http://www.inspection.gc.ca/english/corpaffr/recarapp/2012/20120319ce.shtml

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: http://www.inspection.gc.ca/english/corpaffr/recarapp/2012/20120319cliste.shtml

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 products.

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.

QUICK FACTS:

• Consumption of 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.
• Food contaminated with 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.
• Wash 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.
• Prepare raw 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 household bleach.
• 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 (60^oC or 140^oF). Don't let cooked meat sit out.
• Refrigerate leftover meat as soon as possible after the meal.

For more information, call Public Health at 519-376-9420 or 1-800-263-3456 or visit our website at www.publichealthgreybruce.on.ca

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For more information:

Angela Newman

Program Manager

Grey Bruce Health Unit

519-376-9420 or 1-800-263-3456 ext. 1252

a.newman@publichealthgreybruce.on.ca