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USDA Seeks Membership Nominations for National Advisory Committee on Meat and Poultry Inspection (Oct 20) USDA is seeking a consumer representative to replace a resigning committee member.

Listeria In FSIS Ready-To-Eat Products Shows Significant Decline (Oct 16)FSIS released data showing a 25 percent drop in the percentage of positive Listeria monocyotgenes samples.

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Indiana Firm Recalls Meat Products Because Of Undeclared Allergens

WASHINGTON, Oct. 7, 2003

Olympic Food Products Inc., a Kokomo, Ind., establishment, is voluntarily recalling approximately 33,000 pounds of frozen corn dogs that contain undeclared allergens (egg, whey) and an undeclared ingredient (beef), the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The products being recalled are:

*"QUICKMEAL PREMIUM CORN DOG, BATTER-WRAPPED CHICKEN & PORK FRANK ON A STICK, NET WT 2.75 oz. Included on each package is the label code "40238-07", which is located on the back of the package in the lower right hand corner below the list of ingredients. These products contained undeclared allergens and were produced on July 28, Aug. 18, and Sept. 16, 2003.

*"OUICKMEAL PREMIUM JUMBO CORN DOG, BATTER-WRAPPED CHICKEN & PORK FRANK ON A STICK, NET WT 4 oz. Included on each package is the label code "37175-02", which is located on the back of

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Consumers who have a food allergy or severe food sensitivity should always read ingredient labels. In restaurants they should ask whether an allergy-causing ingredient is in the food.

A food allergy occurs when the immune system reacts to a certain food, usually within minutes after the food has been consumed.

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Information For…Garry L. McKee, Ph.D., M.P.H.Administrator, Food Safety and Inspection Service

Dr. Garry L. McKee was named administrator of the Food Safety and Inspection Service (FSIS) on July 23, 2002. As administrator, he is responsible for managing USDA’s food safety activities.

Dr. McKee has more than 30 years of experience in the public health field. From 1999 to 2002, he was the Director and Cabinet Secretary of the Wyoming Department of Health. From 1980-98, he was the Chief of the Public Health Laboratory and from 1977-79 Director of Sanitary Bacteriology of the Oklahoma State Department of Health. He has also held many other professional positions.

Additionally, Dr. McKee has been a member of the Board of Scientific Counselors, the National Center for Infectious Diseases, and the Association of State and Territorial Health Officials since 2001. From 1995-98, he was the Chairman of the National Laboratory Training Network for the Association of State and Territorial Public Health Laboratory Directors. Since 1992, he has served as the Lt. Commander in the U.S. Public Health Service Reserve.

Dr. McKee received his Bachelors in biology from Southwestern Oklahoma State University. He earned Masters degrees in public health and environmental science and a Ph.D. in microbiology from the University of Oklahoma.

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Garry L. McKee, Ph.D., M.P.H.,

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Absorbent Packing - Material within a package which absorbs liquids from product; pad in meat trays is made from paper and has a plastic liner.

Acceptable Daily Intake (ADI) - An estimate by the Joint Food and Agricultural Organization (United Nations)/World Health Organization Expert Committee on Food Additives (JECFA) of the amount of a veterinary drug, expressed on a body weight basis, that can be ingested daily over a lifetime without appreciable health risk (standard man=60 kg).

Accredited Laboratory Program (ALP) - The Accredited Laboratory Program accredits nonfederal analytical chemistry laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content, and/or certain specific classes of chemical residues. Currently the specific chemical residues are chlorinated hydrocarbons (CHC), polychlorinated biphenyls (PCB), sulfonamides, nitrosamines, and arsenic.

Advanced Meat Recovery (AMR) - Product derived from AMR systems is defined as "meat." AMR is a process that uses machinery to separate edible meat from bones by scraping, shaving, or pressing the meat from the bone. AMR machinery is not permitted to break, grind, crush, or pulverize bones to separate meat, and bones must emerge intact and in natural physical conformation. Meat produced using this method is comparable in appearance, texture, and composition to meat trimmings and similar meat products derived by hand trimming of bones. Product derived from AMR systems cannot contain spinal cord tissue. FSIS verifies that establishments using AMR

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Fight BAC!® Image Library*Fight BAC!® Campaign Artwork*For more information, and to download additional graphics: Partnership for Food Safety Education Web site

Thermy™ Image Library*Thermy™ Art and Kit Materials *For more information, begin at the Thermy™ Home Page. *Thermometers and Temperature Indicators (Black and White Drawings)

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This page contains summary data on active recall cases. When a recall is completed, it will be removed from this listing, but will be included in the Recall Case Archive. *The link under Recall displays the Recall Notification Report (RNR), which is issued by FSIS. The RNR contains complete information about the recall.*The link under Press Release displays the text of the press release, if one was issued in connection with the recall.

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053-2003, "Quickmeal" brand Corn Dogs 10/7/03 Yes

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045-2003, Pork Sausage 8/29/03 Yes

043-2003, Roast Beef and Pastrami Products 8/29/03 Yes

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This page contains summary data on closed recall cases. When a recall is completed, it is removed from the active listing, and is included in the Recall Case Archive. *The link under Recall displays the Recall Notification Report (RNR), which is issued by FSIS. The RNR contains complete information about the recall.*The link under Press Release displays the text of the press release, if one was issued in connection with the recall.

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053-2003, "Quickmeal" brand Corn Dogs 10/7/03 Yes 7,561

052-2003, Various Ready-to-eat Sausages 10/5/03 Yes 2,064,710

051-2003, Old Santa Fe Beef Jerky, in Original,Peppered, Red Chili and Green Chili 10/2/03 Yes 346, 361

050-2003, Beef Products 9/24/03 Yes 51, 695 049-2003, Ready to Eat Luncheon Meats 9/12/03 Yes 92

047-2003, Canned “NO BEAN, CHILLI MAN CHILI” 9/5/03 Yes 10

046-2003, Thai-Style Noodle Salad 9/4/03 Yes 178,000

045-2003, Pork Sausage 8/29/03 Yes 0

043-2003, Roast Beef and Pastrami Products 8/29/03 Yes 6,060

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This newsletter reports on new food safety educational programs and materials, as well as emerging science concerning food safety risks. The newsletter is distributed approximately 4 times a year. This publication is distributed free to subscribers in print only. Electronic copies may be downloaded from the Web site.

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Recall ReleaseFSIS-RC-057-2003CLASS I RECALL

HEALTH RISK: HIGH Congressional and Public Affairs(202) 720-9113; FAX: (202) 690-0460 Steven Cohen

Wisconsin Firm Recalls Ground Beef For Possible E. coli O157:H7

WASHINGTON, Oct. 31, 2003—Badgerland Meat and Provisioners, a Madison, Wis., establishment, is voluntarily recalling approximately 500 pounds of fresh ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today. The ground beef products being recalled are 10 and 40 pound boxes of:

"WISCONSIN PREMIER" GROUND BEEF "WISCONSIN PREMIER," GROUND BEEF PATTIES

Each label bears the USDA establishment number "EST. 1267" inside the USDA mark of inspection. The ground beef and ground beef patties were produced on Oct. 22, Oct. 24 and Oct. 27, 2003, and were distributed to restaurants in the Madison, Wis., area. E. coli O157:H7 is a potentially deadly bacteria that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness. FSIS has received no reports of illnesses associated with consumption of this product. Anyone concerned about an illness should contact a physician. Consumers and media with questions about the recall should contact Pat Mackesey, company president, at 608-244-1934.Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHOTLINE. The hotline 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.

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NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov

PREPARING GROUND BEEF FOR SAFE CONSUMPTION?USDA Meat and Poultry Hotline - 1-888-MPHotline or visit www.fsis.usda.gov

Although the product being recalled should be returned to the place of purchase, consumers preparing other ground beef products should heed the following advice. Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 ºF. When a ground beef patty is cooked to 160 ºF throughout, it can be safe and juicy, regardless of color. The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate digital instant-read thermometer. Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7. Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 ºF

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