USDA RECALL: Possible Salmonella Contamination
Class I Recall: 023-2018
Health Risk: High
Mar 16, 2018
Marquette, Mich.- SMI Holdings, Inc., doing business as Stampede Meat, Inc., a Bridgeview, Ill. establishment, is recalling approximately 484,800 pounds of beef products that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The raw beef products incorporated a non-meat ingredient, Au Jus Seasoning, which tested positive for the presence of Salmonella.
The frozen raw beef top sirloin steak items were produced on various dates from Feb. 19, 2018, through March 14, 2018. The following products are subject to recall:
- Cases containing 64 6-oz. vacuum-packed packages of “USDA SELECT OR HIGHER BONELESS BEEF TOP SIRLOIN STEAKS,” (item #5404) with lot codes ranging from 05018 to 07318 (inclusive) and “Best By” dates from Feb. 19, 2019, to Mar. 14, 2019 (inclusive).
- Cases containing 64 8-oz. vacuum-packed packages of “USDA SELECT OR HIGHER BONELESS BEEF TOP SIRLOIN STEAKS,” (item #5419) with lot codes ranging from 05018 to 07318 (inclusive) and “Best By” dates from Feb. 19, 2019, to Mar. 14, 2019 (inclusive).
The products subject to recall bear establishment number “EST. 19113” inside the USDA mark of inspection. These items were shipped to distributors, which then distributed the products to restaurant locations nationwide.
The problem was discovered when Stampede Meat, Inc. was notified by their supplier of a voluntary seasoning recall based on Salmonella contamination. Stampede Meat, Inc. uses this seasoning product to formulate marinade that is injected into the top sirloin steaks. There have been no confirmed reports of adverse reactions due to consumption of these products.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their healthcare provider.
The products were shipped to restaurants frozen. These restaurants cook and prepare the product for consumers, who may take the product home as leftovers. FSIS is concerned that some product may be in consumers’ refrigerators. Consumers who have purchased these products are urged not to consume them. These products should be thrown away.
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 lists will be posted on the FSIS website at www.fsis.usda.gov/recalls.
-Consumers with questions regarding the recall can contact Adam Miller, Vice President of Food Safety and Quality Assurance, Stampede Meat, Inc., at (800) 401-8317.
-Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov.
-The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
-The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.
USDA Recall Classifications:
Class I: This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
Class II: This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
Class III: This is a situation where the use of the product will not cause adverse health consequences.
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