Screen Shot 2012-08-14 at 6.32.08 PM.pngDale T. Smith and Sons Meat Packing, a Draper, Utah establishment, is recalling approximately 38,200 pounds of beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall:

• Various weight combo bins of Boneless Beef “50/50,” “85/15,” “90/10,” “93/07” or “95/05” produced on Aug. 7, 2012.

• Various weight boxes of primal cuts, subprimal cuts and boxed beef produced on Aug. 7, 2012.

Each box bears a label with the identifying package date of “08/07/2012” as well as the establishment number “EST. 4975” inside the USDA mark of inspection. The products subject to recall were distributed to wholesale and retail establishments in California and Salt Lake City, Utah. It is important to note that the products were destined for further processing and may not bear “EST. 4975” on the products available for direct consumer purchase.

  • Minkpuppy

    Unusual that they’re also recalling primals, subprimals and boxed beef. Any idea if it was all needle-tenderized beef?

  • Earlier today I posted on the article found on the Food Safety News website about this recall. So, I apologize if my remarks are redundant for some of you.
    Other news reports have stated that the E.coli contamination may have been caused by refrigeration failures. Some have referenced potential problems caused by cross contamination. Each of these two statements deserve clarification.
    E.coli is an “Enteric” bacteria, which by definition means it originates within animal intestines, and by extension, proliferates on manure-covered hides. Nothing to do with refrigeration success. One example: in 2002, I purchased FROZEN coarse ground beef from a major packer. When I thawed it and ground it into fine ground beef, it was tested by USDA/FSIS, and tested positive for E.coli on 3 consecutive days in February, 2002. The fine ground beef was single source (not commingled), ground in a clean grinder, that is, had not been used earlier in the day; thus, no bacteria lingered in the grinder from a previous grind.
    High temperatures do not INTRODUCE e.coli into meat. Rather, high temps provide a perfect medium in which bacteria can greatly multiply. A plant which employs superlative cold chain management protocol will still experience e.coli positives if meat it purchases contains invisible e.coli bacteria……….which emanates from sloppy kill floor dressing procedures, not from high temps.
    It is true that cross contamination can SPREAD bacteria, but does not INTRODUCE bacteria. If a carcass in the cooler harbors e.coli, and touches an adjacent carcass, the e.coli can be easily transferred to the adjoining carcass. Same for meat on tables. Exactly what killed Brianna Kriefel who ate watermelon at a Sizzlers restaurant. Watermelon? Yes. Prior to the watermelon being cut up, a piece of Beef Tri Tip had been cut into steaks on the cutting board, but the board was not cleaned and disinfected before the watermelon was cut. Cross contamination is a huge problem. But, it does not INTRODUCE E.coli. Only transfers it.
    Why do I make these clarifications? During the last decade, when USDA/FSIS has discovered E.coli at downstream further processing plants which have unwittingly purchased meat from source slaughter providers which is laced with invisible bacteria, two of the red herrings the agency employs in its attempt to place all blame on the downstream plant are, yup, you guessed it, the downstream plant allegedly has inadequate refrigeration equipment, and suffers from cross contamination failures.
    I can publicly state these historical facts, because the agency can no longer retaliate against me, since I’ve sold my business. And, each month, additional plant owners and FSIS employees contact me and relate current events revealing that the agency continues to insulate the source slaughter plants from accountability. Small, downstream plants are much easier enforcement prey.
    So, next time USDA or the meat industry claims that high temps are the CAUSE of e.coli contamination, ask them what was the SOURCE of the contamination.
    John Munsell