Gold Medal Packing Inc.
recalls veal products due to possible E.coli O26 and O45
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[January 02, 2017]
- Gold Medal Packing Inc., a Rome, N.Y. establishment, is recalling
approximately 4,607 pounds of boneless veal products that may be
contaminated with E. coli O26 and O45, the U.S. Department of
Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The boneless veal and top bottom sirloin (TBS) products were
produced and packaged on various dates between August 16, 2016, and
October 25, 2016. The following products are subject to recall:
- 60-lb. boxes containing “BONELESS VEAL”.
- 2,387-lb. bin containing “TBS”.
- 10-lb. boxes containing “HEARTLAND VEAL BONELESS LEG
- 10-lb. boxes containing “VEAL BONELESS LEG CUTLET”.
- 10-lb. boxes containing “VEAL BONELESS LEG TOP ROUND
The products subject to recall bear establishment number
“EST. 17965” inside the USDA mark of inspection. The “BONELESS
VEAL” and “TBS” items were shipped to distributor locations
The problem was discovered during routine sample testing. There
have been no confirmed reports of illness or adverse reactions
due to consumption of these products.
Many clinical laboratories do not test for non-O157 Shiga
toxin-producing E. coli (STEC), such as STEC O26 or O45, because
they are harder to identify than STEC O157. People can become
ill from STECs 2–8 days (average of 3–4 days) after consuming
the organism. Most people infected with STEC O26 or O45 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 or STEC O45 infections. HUS can occur in
people of any age but is most common in children under 5 year’s
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.
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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.
FSIS advises all consumers to safely prepare their raw meat products, including
fresh and frozen, and only consume boneless veal product that has been cooked to
a temperature of 145° F. The only way to confirm that boneless veal product is
cooked to a temperature high enough to kill harmful bacteria is to use a food
thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.
Media and consumers with questions regarding the recall can contact Dave Anguzza,
Operations Manager, at (315) 337-1911, ext. 3.
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 4 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:
[United States Department of