WASHINGTON, Aug. 7, 2017 Good Food Concepts, LLC., a Colorado Springs, Colo. establishment, is recalling approximately 1,290 pounds of raw intact and non-intact beef because the products may be contaminated with E. coli O26, the U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced today. The raw intact and non-intact beef items were processed and packaged on Aug. 3 and Aug. 4, 2017. The following products are subject to recall: [View Labels (PDF Only)] Various weights of individual packages of CALLICRATE BEEF, Celebrate goodness, Celebrate life, Filet Mignon, with lot code 170731CC. Various weights of individual packages of CALLICRATE BEEF, Celebrate goodness, Celebrate life, Brisket Flat, with lot code 170731CC. Various weights of individual packages of CALLICRATE BEEF, Celebrate goodness, Celebrate life, Sirloin Tip, with lot code 170731CC. Various weights of individual packages of CALLICRATE BEEF, Celebrate goodness, Celebrate life, Ribeye, with lot code 170731CC. Various weights of individual packages of CALLICRATE BEEF, Celebrate goodness, Celebrate life, Stew Meat, with lot code 170731CC. Various weights of individual packages of CALLICRATE BEEF, Celebrate goodness, Celebrate life, New York Strip, with lot code 170731CC. Various weights of individual packages of CALLICRATE BEEF, Celebrate goodness, Celebrate life, Skirt Steak, with lot code 170731CC. Various weights of individual packages of CALLICRATE BEEF, Celebrate goodness, Celebrate life, Top Sirloin, with lot code 170731CC. Cases of 14.60-lb of RANCH FOODS DIRECT GROUND BEEF 80/20 BEEF, with lot code 170804. Cases of 6.40-lb of RANCH FOODS DIRECT GROUND BEEF 80/20 BEEF, with lot code 170803. Cases of 6.40-lb of RANCH FOODS DIRECT PHILLY MEAT BEEF, with lot code 170803. Cases of 6.40-lb of RANCH FOODS DIRECT TOP SIRLOIN STEAK 8oz BEEF, with lot code 170803. Cases of 40-lb of RANCH FOODS DIRECT GROUND CHUCK BEEF, with lot code 170804. Cases of 6.40-lb of RANCH FOODS DIRECT GROUND BEEF (73/27), with lot code 170803. Cases of 40-lb of RANCH FOODS DIRECT FLAT IRON BEEF, with lot code 170804. Cases of FAMILY BUNDLE, 4-GROUND BEEF 80% LEAN 20% FAT, 1-LONDON BROIL, 2-PKGS CUBE STEAKS, 6-FLATIRON STEAKS, $91.99 with lot code 170804. Cases of STEAK BUNDLE, 4-RIBEYE STEAKS, 4-NEW YORK STRIP STEAKS, 4-TOP SIRLOIN STEAKS, 4-FILET MIGNON $174.99 with lot code 170804. Cases of RIBEYE STEAK BUNDLE, 10-RIBEYE STEAKS, $117.99 with lot code 170803. Cases of COLORADO BUNDLE, 4-SKIRTS STEAKS, 4-CHUCK EYE STEAKS, 4-TOP SIRLOIN, 2-CHUCK ROAST, 15-GROUND BEEF 80% LEAN 20%FAT, $199.19 with lot code 170804. Cases of 20-lb of GROUND BEED, 90% LEAN, 10% FAT $125.99 with lot code 170804. Packages of ALL NATURAL CALLIGRATE BEEF, Celebrate goodness, Celebrate Life, GROUND BEEF. The products subject to recall bear establishment number EST. 27316 inside the USDA mark of inspection. These items were shipped to retail locations, wholesale locations, and restaurants in Colorado Springs, Colorado. The problem was discovered on Aug. 5, 2017 when plant management at Good Food Concepts, LLC notified FSIS in-plant inspection personnel that they tested a production lot of carcasses they received from the Callicrate Ranch on July 31, 2017. The carcass trimmings from the N60 analysis was positive for non-O157 STEC serogroup O26. Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O26 because it is harder to identify than STEC O157. People can become ill from STECs 28 days (average of 34 days) after consuming the organism. Most people infected with STEC O26 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended. Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS) is uncommon with STEC O26 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately. FSIS and the company are concerned that some product may be frozen and in consumers' freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase. 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 list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls. Media and consumers with questions regarding the recall can contact Dave Anderson, Operations Manager, at (719) 473-2306. 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. PREPARING PRODUCT FOR SAFE CONSUMPTION 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. Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria. The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature. Fish: 145¯F Beef, pork, lamb chops/steaks/roasts: 145¯F with a three minute rest time Ground meat: 160¯F Poultry: 165¯F Hot dogs: 165¯F or steaming hot Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90ß F. Refrigerate cooked meat and poultry within two hours after cooking.
