The recall extends only to the listed products with this Use-by Date and sold in the following states: Alaska, Arizona, California, Colorado, Hawaii, Idaho, Montana, Nebraska, Nevada, New Mexico, Oregon, South Dakota, Texas, Washington, and Wyoming.  No other Ready Pac Foods, Inc. products are included in the recall.

No illnesses related to these products have been reported.

The voluntary recall was initiated based on a single positive random sample result for E.coli O157:H7 reported to Ready Pac by the FDA. Ready Pac is fully cooperating with the FDA on the recall.

Because it is still possible that products bearing the Use-by Date of November 18, 2011 could be on store shelves, this recall extends to retailers as well as consumers. Ready Pac believes that it is important to alert consumers and retailers who might still possess one of the potentially affected salads to dispose of it immediately.

Instructions for Consumers:

Check your refrigerator for the above listed products with the Use-by Date of November 18, 2011. The Use-by Date can be found in the upper left hand corner of the package with the UPC numbers located on the back side of the bag.

Consumers who may have purchased the affected product are asked to record the Use-by Date and UPC number, immediately dispose of the product, and contact the Ready Pac Consumer Affairs representative, toll-free at (800) 800-7822, Monday – Friday, 8 a.m. to 5 p.m. (Pacific Time) to obtain a full refund.

Ready Pac Foods, Inc. has earned an outstanding safety record for over 40 years and has taken immediate precautionary measures to protect public health by issuing this voluntary recall and removing product from the market.  We have notified all of our retail customers who have received the product in question and directed them to remove it from their shelves.

The products subject to recall include:

• 1 and 10-lb. clear packages of “McNees Ground Beef Bulk.”
• 1 to1.5-lb., approximate weight clear plastic bags of “McNees Ground beef patties.”
• 1-lb. packages of “McNees Ground Round.”
• 1 and 2-lb packages of “McNees Ground Beef Bulk” sold in red and white plastic bags.

Each clear plastic bag and retail package bears the establishment number “EST. 33971” within the USDA mark of inspection. The products subject to recall were produced on July 7, July 15, July 21, July 28 and Aug. 4, 2011, and sold to retail establishments and restaurants in Armada, Lapeer and North Branch, Mich. The products were also sold directly to consumers from a retail establishment owned by McNees Meats and Wholesale, LLC. When available, the retail distribution list(s) will be posted on FSIS’ website at www.fsis.usda.gov/FSIS_Recalls/Open_Federal_Cases/index.asp.

FSIS was notified of an investigation of E. Coli O157: NM illnesses on Aug. 4, 2011. Working in conjunction with the Michigan Departments of Community Health (MDCH) and Agriculture and Rural Development (MDARD), 5 confirmed case-patients in Michigan have been identified with illness onset dates between July 18 and July 25, 2011. As a result of the epidemiologic investigation, investigators determined there is a link between the ground beef products produced on July 15 and July 21 and the illnesses in Michigan. The firm is including additional dates out of an abundance of caution. FSIS is continuing to work with the Michigan state public health and regulatory partners on the investigation. Individuals concerned about an illness should contact a healthcare provider.

FSIS routinely conducts effectiveness checks to verify recalling firms notify their customers (including restaurants) of the recall and to ensure that steps are taken to make certain that the product is no longer available to consumers.

E. Coli O157: NM is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. E.coli O157: NM differs from E. Coli O157:H7 in that it lacks the flagellar H antigen, making it non-motile (NM).

Consumers and news reporters with questions about the recall should contact the company’s main contact, Melanie McNees, at (810) 688-2408.

This recall was initiated after the Massachusetts Department of Public Health (DPH) confirmed a positive sample for E. coli O157:H7 which it collected during an epidemiological investigation. FSIS is continuing to work with the Massachusetts DPH, the Rhode Island Department of Health and the Centers for Disease Control and Prevention on the investigation. CDC had determined that the product sampled is associated with the illnesses being investigated. Anyone with signs or symptoms of foodborne illness should consult a physician.

The products subject to recall include:

• 10-pound boxes containing 40, 4-ounce packages of “Beef Sirloin Patties.”
• 7.5-pound boxes containing 12, 10-ounce packages of “Beef Teres Major Steaks Seasoned.”
• Boxes of 24, 5-ounce packages of “BEEF BUTT STEAKS, (Filet Style).”
• 9-pound boxes containing 12, 12-ounce packages of “BEEF BUTT STEAK, Center Cut, (sirloin style).”
• 9-pound boxes containing 12, 12-ounce packages of “BEEF BUTT STEAK, Center Cut, (filet style).”
• 6.75-pound boxes containing 12, 9-ounce packages of “BEEF BUTT STEAK, Center Cut, (sirloin style).”
• Boxes of 16, 10-ounce packages of “Beef Top Butt Steaks Sirloin Style.”
• Boxes of 20, 8-ounce packages of “Beef Butt Steaks Club Style.”
• Boxes of 26, 6-ounce packages of “Beef Top Butt Steaks Sirloin Style.”
• Boxes of 12, 10-ounce packages of “BEEF BUTT STEAKS, (Filet Style).”
• 6-pound boxes containing 16, 6-ounce packages of “Beef Filet Of Sirloin, Executive Cut.”
• Boxes of 12, 8-ounce packages of “BEEF BUTT STEAKS, (Filet Style).”

Each box bears the establishment number “EST. 6336″ inside the USDA mark of inspection and may also bear a date code of “281.” The beef products were produced on October 8, 2009, and were distributed to wholesale distributors and institutions in Massachusetts. If available, the retail distribution list(s) will be posted on FSIS’ Web site at http://www.fsis.usda.gov/FSIS_Recalls/ Open_Federal_Cases/index.asp.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.

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.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.

Media and consumer questions regarding the recall should be directed to the company’s President Carl Crocetti at (508) 941-0458.

SAFE PREPARATION OF FRESH AND FROZEN GROUND BEEF

USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov

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. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F, whether prepared from fresh or frozen raw meat products.

Color 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.

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking

For a full list of labels affected, please view this PDF document on the USDA’s web site.