news release
ANDREW J. SPANO, Westchester County Executive  JOSHUA LIPSMAN, M.D., M.P.H., Commissioner of Health SUSAN TOLCHIN, Director of Communications

 

CONTACT:    DONNA GREENE                                                                            (914) 285-2935

                        VALERIE GOLDSTEIN                                                                  (914) 637-4715

 

FOR IMMEDIATE RELEASE                                                                                August 1, 2000

 

STOP & SHOP GROUND BEEF RECALL

 

 

The Westchester County Department of Health today alerted residents that Stop & Shop Supermarket Company is voluntarily recalling all blends of its store-made fresh ground beef and patties sold to customers between July 14, 2000 and July 25, 2000 in Connecticut, Massachusetts, New York and Rhode Island due to possible E. coli 0:157:H7 contamination.  Laboratory tests by the United States Department of Agriculture confirmed the presence of the bacteria during random sampling of one of Stop & Shop's ground beef suppliers, Moyer Packing Company, Souderton, Pennsylvania.

 

"Residents who purchased a suspect ground beef product should remove it from their freezers and return it to the store for a refund," stated Dr. Joshua Lipsman, Westchester County Health Commissioner.

To avoid E. coli infection, the Health Department urges all residents to thoroughly cook ground beef until it reaches a minimum temperature of 160 degrees Fahrenheit.  Infections with E. coli 0157 generally result in bloody diarrhea. Occasionally, this illness can lead to kidney failure and, in severe cases, even death.

 

E. coli 0157 infections are often associated with the consumption of undercooked beef, but outbreaks have been linked to swimming in contaminated water, unpasteurized foods (apple cider and milk), and person-to-person transmission.

 

“Cooking ground beef until no “pink” remains on the inside is common practice used by many people to determine that their hamburgers are safe to eat,” Dr. Lipsman continued. “However, the only way to be absolutely certain that ground beef is safe for consumption is to thoroughly cook it to a minimum temperature  of 160 degrees Fahrenheit. Quick reading metal stem probe thermometers are available inexpensively at most stores where cookware is sold.”

 

Residents should also take care to avoid cross contamination of other foods or preparation surfaces when handling ground beef. To avoid cross contamination with other foods, all kitchen surfaces and utensils that come in contact with raw ground beef (or other meats, fish or poultry) should be cleaned and sanitized with a mild solution of household bleach (one capful bleach/gallon water). Food preparers should always wash their hands thoroughly before preparing food and particularly after handling hamburger and other raw meats.

 

For additional information about E. coli 0157, call the Westchester County Department of Health at (914) 813-5000 or visit the website at www.westchestergov.com/health. Customers with questions may call Stop & Shop Consumer Relations Department at 1-800-767-7772.

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