How many products has the CFIA recalled?
To date, the CFIA has provided details of over 135 affected products under various brand names and codes that may be contaminated with E. coli O157:H7. These products have been distributed nationally.
As the CFIA continues its investigation, it will immediately advise consumers if additional affected products are found.
How can I check if I have one of the recalled products in my home?
The CFIA has posted a list of product details for the affected products on its website. This list includes the brand name, product name and codes.
The affected products can also be identified by the Establishment number that appears on the packages, cartons or cases. The products made at this facility bear Establishment number (EST) 761.
The affected products involved in this recall may be identified by one of the following codes:
- bearing a Best Before date from BB 2012 JA 01 up to and including to BB 2013 FE 15;
- bearing a production code with a format of 11 JL 01 up to and including 12 FE 15;
- bearing a 5 digit lot code where the last four digits are 1831 or greater.
What should I do if I find recalled product?
If you have any of the affected products, or have products that you are not certain falls under the recall, do not consume these products.
You should throw out the product or contact the point of purchase about their return policy.
What is E. coli O157:H7?
E. coli is a naturally-occurring bacteria that is commonly found in the intestines of humans, cattle and other animals. Most. E.coli is harmless to humans, but some varieties, such as E. coli O157:H7 can cause serious and potentially life-threatening illnesses.
Symptoms include severe abdominal pain and bloody diarrhoea. Some people may have seizures or strokes and some may need blood transfusions and kidney dialysis. Others may live with permanent kidney damage. In severe cases of illness, people may die.
What can Canadians do to keep themselves safe?
In addition to disposing of recalled product, Canadians should always take the following precautions to prevent foodborne illness from E.coli:
- 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.
- Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 71ºC (160ºF)
- Colour is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
- The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
- At home, store raw meat in the refrigerator immediately after you return from the grocery store. Freeze raw poultry or ground beef that won't be used within one to two days. Freeze other meats within four to five days. Refrigerate cooked meat and poultry within two hours after cooking.
Who is ensuring that the recalled products are removed from store shelves?
The CFIA is working with the company to identify all affected products.
In addition, the warning has been issued to all retailers, distributors and restaurants not to sell, serve or use the recalled ground beef products from Establishment 761 produced between July 1, 2011 and February 15, 2012.
Retailers, distributors and restaurants are responsible from removing affected products from their shelves and kitchens. The CFIA is conducting effectiveness checks to verify that affected product is being removed from the marketplace.
If a consumer finds a recalled product currently for sale they should notify retail management and contact the CFIA.
Are beef products at higher risk for E. coli contamination than other products?
Beef products, including raw and undercooked, ground and whole cuts are more commonly associated with E.coli contamination.
However, any food product can become contaminated with foodborne pathogens at any point during the production process from the farm, to the processing plant, during transportation, packaging or in your own kitchen.
- E. coli is fairly common pathogen that occurs naturally in the environment.
- Other foods more commonly associated with E. coli contamination include:
- Unpasteurized apple juice or cider
- Unpasteurized (raw) milk and (raw) milk products, such as raw milk cheese
- Untreated drinking water
- Contaminated raw fruit and vegetables that are not cooked (including alfalfa and bean sprouts)
Could more products be recalled?
The CFIA continues its investigation to identify the source of contamination. As additional information is gathered, it is possible that the list of affected products may expand.
