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USDA Seeks Membership Nominations for National
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Releases / Oct. 7, 2003 Indiana Firm Recalls
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Indiana Firm Recalls Meat Products Because Of
Undeclared Allergens WASHINGTON, Oct. 7,
2003 Olympic Food Products Inc., a Kokomo, Ind.,
establishment, is voluntarily recalling
approximately 33,000 pounds of frozen corn dogs
that contain undeclared allergens (egg, whey) and
an undeclared ingredient (beef), the U.S.
Department of Agricultures Food Safety and
Inspection Service announced today. The
products being recalled are "QUICKMEAL
PREMIUM CORN DOG, BATTER-WRAPPED CHICKEN PORK
FRANK ON A STICK, NET WT 2.75 oz. Included on
each package is the label code "40238-07", which
is located on the back of the package in the
lower right hand corner below the list of
ingredients. These products contained undeclared
allergens and were produced on July 28, Aug. 18,
and Sept. 16, 2003. "OUICKMEAL PREMIUM JUMBO
CORN DOG, BATTER-WRAPPED CHICKEN PORK FRANK
ON A STICK, NET WT 4 oz. Included on each
package is the label code "37175-02", which is
located on the back of
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Related Items USDA Meat and Poultry Hotline
1-888-MPHotline or visit www.fsis.usda.gov Consu
mers who have a food allergy or severe food
sensitivity should always read ingredient labels.
In restaurants they should ask whether an
allergy-causing ingredient is in the food. A
food allergy occurs when the immune system reacts
to a certain food, usually within minutes after
the food has been consumed.
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Garry L. McKee, Ph.D., M.P.H. Administrator, Food
Safety and Inspection Service Dr. Garry L.
McKee was named administrator of the Food Safety
and Inspection Service (FSIS) on July 23, 2002.
As administrator, he is responsible for managing
USDAs food safety activities. Dr. McKee has
more than 30 years of experience in the public
health field. From 1999 to 2002, he was the
Director and Cabinet Secretary of the Wyoming
Department of Health. From 1980-98, he was the
Chief of the Public Health Laboratory and from
1977-79 Director of Sanitary Bacteriology of the
Oklahoma State Department of Health. He has also
held many other professional positions. Additiona
lly, Dr. McKee has been a member of the Board of
Scientific Counselors, the National Center for
Infectious Diseases, and the Association of State
and Territorial Health Officials since 2001. From
1995-98, he was the Chairman of the National
Laboratory Training Network for the Association
of State and Territorial Public Health Laboratory
Directors. Since 1992, he has served as the Lt.
Commander in the U.S. Public Health Service
Reserve. Dr. McKee received his Bachelors in
biology from Southwestern Oklahoma State
University. He earned Masters degrees in public
health and environmental science and a Ph.D. in
microbiology from the University of Oklahoma.
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Garry L. McKee, Ph.D., M.P.H., FSIS
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Glossary
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View Glossary terms beginning with Absorbent
Packing - Material within a package which absorbs
liquids from product pad in meat trays is made
from paper and has a plastic liner. Acceptable
Daily Intake (ADI) - An estimate by the Joint
Food and Agricultural Organization (United
Nations)/World Health Organization Expert
Committee on Food Additives (JECFA) of the amount
of a veterinary drug, expressed on a body weight
basis, that can be ingested daily over a lifetime
without appreciable health risk (standard man60
kg). Accredited Laboratory Program (ALP) - The
Accredited Laboratory Program accredits
nonfederal analytical chemistry laboratories to
analyze meat and poultry food products for
moisture, protein, fat, and salt (MPFS) content,
and/or certain specific classes of chemical
residues. Currently the specific chemical
residues are chlorinated hydrocarbons (CHC),
polychlorinated biphenyls (PCB), sulfonamides,
nitrosamines, and arsenic. Advanced Meat
Recovery (AMR) - Product derived from AMR systems
is defined as "meat." AMR is a process that uses
machinery to separate edible meat from bones by
scraping, shaving, or pressing the meat from the
bone. AMR machinery is not permitted to break,
grind, crush, or pulverize bones to separate
meat, and bones must emerge intact and in natural
physical conformation. Meat produced using this
method is comparable in appearance, texture, and
composition to meat trimmings and similar meat
products derived by hand trimming of bones.
Product derived from AMR systems cannot contain
spinal cord tissue. FSIS verifies that
establishments using AMR
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Fight BAC! Image Library Fight BAC! Campaign
Artwork For more information, and to download
additional graphics Partnership for Food Safety
Education Web site Thermy Image
Library Thermy Art and Kit Materials For more
information, begin at the Thermy Home Page.
Thermometers and Temperature Indicators (Black
and White Drawings) Cooking For Groups A
Volunteer's Guide To Food Safety Image
Library Cooking For Groups Download Center For
more information, begin at the Cooking For Groups
home page. National Food Safety Education
Month (September) Image Library Current National
Food Safety Education Month (NFSEM)
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Open Federal Cases
This page contains summary data on active recall
cases. When a recall is completed, it will be
removed from this listing, but will be included
in the Recall Case Archive. The link under
Recall displays the Recall Notification Report
(RNR), which is issued by FSIS. The RNR contains
complete information about the recall. The link
under Press Release displays the text of the
press release, if one was issued in connection
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Recall (RNR), Product Recalled
PressRelease
Date
053-2003, "Quickmeal" brand Corn
Dogs 10/7/03 Yes 052-2003, Various
Ready-to-eat  Sausages 10/5/03 Yes 051-2003,
Old Santa Fe Beef Jerky, in Original, Peppered,
Red Chili and Green Chili 10/2/03 Yes 050-2003,
Beef Products 9/24/03 Yes 049-2003, Ready to
Eat Luncheon Meats 9/12/03 Yes 047-2003, Canned
NO BEAN, CHILLI MAN CHILI 9/5/03 Yes 046-2003,
Thai-Style Noodle Salad 9/4/03 Yes 045-2003,
Pork Sausage 8/29/03 Yes 043-2003, Roast Beef
and Pastrami Products 8/29/03 Yes
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Federal Cases
FSIS Recalls
Closed Federal Cases
This page contains summary data on closed recall
cases. When a recall is completed, it is removed
from the active listing, and is included in the
Recall Case Archive. The link under Recall
displays the Recall Notification Report (RNR),
which is issued by FSIS. The RNR contains
complete information about the recall. The link
under Press Release displays the text of the
press release, if one was issued in connection
with the recall.
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Recall (RNR), Product Recalled
PressRelease
Date Closed
Pounds Recovered
053-2003, "Quickmeal" brand Corn Dogs
10/7/03 Yes
7,561 052-2003, Various Ready-to-eat  Sausages
10/5/03 Yes
2,064,710 051-2003, Old Santa Fe Beef Jerky, in
Original, Peppered, Red Chili and Green Chili
10/2/03 Yes 346,
361 050-2003, Beef Products 9/24/03
Yes 51, 695 049-2003,
Ready to Eat Luncheon Meats 9/12/03
Yes 92 047-2003, Canned
NO BEAN, CHILLI MAN CHILI 9/5/03
Yes 10 046-2003, Thai-Style Noodle
Salad 9/4/03 Yes
178,000 045-2003, Pork Sausage 8/29/03
Yes 0 043-2003, Roast
Beef and Pastrami Products 8/29/03
Yes 6,060

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USDAs Food Safety and Inspection Service - Past
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Recall ReleaseFSIS-RC-057-2003 CLASS I RECALL
HEALTH RISK HIGH Congressional and Public
Affairs(202) 720-9113 FAX (202)
690-0460 Steven Cohen Wisconsin Firm Recalls
Ground Beef For Possible E. coli
O157H7 WASHINGTON, Oct. 31, 2003Badgerland
Meat and Provisioners, a Madison, Wis.,
establishment, is voluntarily recalling
approximately 500 pounds of fresh ground beef
products that may be contaminated with E. coli
O157H7, the U.S. Department of Agricultures
Food Safety and Inspection Service announced
today. The ground beef products being recalled
are 10 and 40 pound boxes of "WISCONSIN
PREMIER" GROUND BEEF "WISCONSIN PREMIER," GROUND
BEEF PATTIES Each label bears the USDA
establishment number "EST. 1267" inside the USDA
mark of inspection. The ground beef and ground
beef patties were produced on Oct. 22, Oct. 24
and Oct. 27, 2003, and were distributed to
restaurants in the Madison, Wis., area. E. coli
O157H7 is a potentially deadly bacteria that can
cause bloody diarrhea and dehydration. The very
young, seniors and persons with compromised
immune systems are the most susceptible to
foodborne illness. FSIS has received no reports
of illnesses associated with consumption of this
product. Anyone concerned about an illness should
contact a physician. Consumers and media with
questions about the recall should contact Pat
Mackesey, company president, at
608-244-1934.Consumers with other food safety
questions can phone the toll-free USDA Meat and
Poultry Hotline at 1-888-MPHOTLINE. The hotline
is available in English and Spanish and can be
reached from 10 a.m. to 4 p.m. (Eastern Time),
Monday through Friday. Recorded food safety
messages are available 24 hours a day. NOTE
Access news releases and other information at the
FSIS Web site at http//www.fsis.usda.gov
PREPARING GROUND BEEF FOR SAFE
CONSUMPTION? USDA Meat and Poultry Hotline -
1-888-MPHotline or visit www.fsis.usda.gov
Although the product being recalled should be
returned to the place of purchase, consumers
preparing other ground beef products should heed
the following advice. Consumers should only eat
ground beef patties that have been cooked to a
safe temperature of 160 ºF. When a ground beef
patty is cooked to 160 ºF throughout, it can be
safe and juicy, regardless of color. The only way
to be sure a ground beef patty is cooked to a
high enough temperature to kill harmful bacteria
is to use an accurate digital instant-read
thermometer. Color is not a reliable indicator
that ground beef patties have been cooked to a
temperature high enough to kill harmful bacteria
such as E. coli O157H7. Eating a pink or red
ground beef patty without first verifying that
the safe temperature of 160 ºF
800 x 600 page fold
800 x 600 page fold