More than 20 tons of veal recalled over rare Shiga toxin E coli

Ohio Farms Packing Co. Ltd., located in  Creston, OH  has recalled  40,680 pounds of boneless veal products that may be contaminated with the rare E. coli  O103, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

Also included in the recall is an undetermined amount of veal cutlets produced by Ohio Farms Packing Co. Ltd. All of the cutlets were sold to food services; none of this product was sold directly to consumers. Companies that purchase products from Ohio Farms Packing Co. Ltd. should contact the firm directly to determine whether or not the product they have purchased is subject to the recall.

The boneless veal products were produced Nov. 30, 2016 through Feb. 3, 2017. Subject to recall are:

• 60-lb boxes of “Atlantic Veal & Lamb Inc.: Boneless Veal SF” with product codes:
  • 511012
  • 511020
  • 511021
  • 511023
  • 511024
  • 511030
  • 511032
  • 511034
  • 511336
  • 511337
  • 511340
  • 511341
  • 511343
  • 511351
  • 511362
  • 511365

• 60-lb boxes of “Atlantic Veal & Lamb LLC: Boneless Veal” with product codes:
  • 507023
  • 507030
  • 507335
  • 507342
  • 507356
  • 507358

The  recalled products  bear establishment number “EST. 34569” inside the USDA mark of inspection. These items were shipped to distributors in Illinois, Michigan, North Carolina, Ohio, Oklahoma, Pennsylvania, Texas and Canada.

The rare contamination  was discovered when FSIS was notified by the Illinois State Department of Agriculture about a positive non-0157 Shiga toxin-producing E. coli sample.   No illnesses have been connected to the recalled meat.

Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O103 because it is harder to identify than STEC O157. People can become ill from STECs within 2–8 days (the average is for  3–4 days) after consuming the organism.

Most people infected with STEC O103 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended.

Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS) is uncommon with STEC O103 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS and the company are concerned that some product may be frozen and in customer’s freezers.

Customers who have purchased these products are urged not to use them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at http://ift.tt/1gO8Ec3.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground veal that has been cooked to a temperature of 160° F. The only way to confirm that veal is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature. Safe minimal cooking temperatures can be found at http://1.usa.gov/1cDxcDQ.

from Food Recalls – Food Safety News http://ift.tt/2lA0sUm