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Beef products recalled in Arizona

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The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced on February 4, PFP Enterprises, a Fort Worth, Texas firm has recalled 15,865 pounds of beef products because of possible E. coli contamination.

The products affected by the recall have the establishment number “Est. 34715” inside the USDA Mark of Inspection.

The recalled beef products were produced Dec. 5, 2013 and distributed to retail stores and restaurants in Arizona, Oklahoma, Puerto Rico and Texas.

The following products are recalled:

  • 10.5-lb. boxes of Beef Outside Skirt Steak, with a pack date of “12/13/13”
  • 20-lb. boxes of Studio Movie Grill Beef Tenderloin Sliced, with a pack date of “12/05/13”
  • 15-lb. boxes of Preseasoned Beef for Fajita, with a use by date of “1/13/14”
  • 40-lb. boxes of Southwest Style Beef Skirts, with a pack date of “12/5/13”
  • 20-lb. boxes of Patterson Food Processors Beef Skirt Seasoned, with a pack date of “12/9/13”
  • 10-lb. boxes of Preseasoned Beef for Fajitas, with a pack date of “12/9/2013”
  • 40-lb. boxes of Preseasoned Beef for Fajitas w/Binder, with a pack date of “12/9/2013”
  • 12-lb. boxes of Seasoned Beef for Fajitas, containing 6 2-lb. packs, with a use by date of “1/15/14”
  • 12-lb. boxes of Mexican Style Beef for Fajita, containing 6 2-lb. packs, with a use by date of “1/11/14”

So far, there have been no reports of any illnesses associated with this recall. Generally most people become ill within two to eight days after consuming E. coli tainted food and will experience diarrhea (often bloody) and vomiting.

USDA’S PREPARING PRODUCT FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.

The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

  • Fish: 145°F
  • Beef, pork, lamb chops/steaks/roasts: 145°F with a three minute rest time
  • ground meat: 160°F
  • poultry: 165°F
  • hot dogs: 160°F or steaming hot

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