SCARBOROUGH, Maine - Hannaford Supermarkets is alerting consumers that Cargill Beef is voluntarily recalling 29,339 pounds of ground beef that may contain salmonella.
Hannaford's says consumers should check their ground beef for "use or sell by" dates between May 29 and June 16. The 85-percent-lean ground beef was produced at Cargill's plant in Wyalusing, Pa., on May 25 and repackaged for sale to consumers by customers of the Maine-based grocery chain.
"While the use-by date has passed and these products are no longer available for retail sale, FSIS (Food Safety and Inspection Service) and the company are concerned that some product may be frozen in consumers' freezers," says a federal press release about the recall.
The recalled beef bears the establishment number "EST. 9400" inside the USDA mark of inspection, the FSIS said.
Refunds will be offered for ground beef that is returned.
Cargill President John Keating says in a statement, "Food borne illnesses are unfortunate and we are sorry for anyone who became sick from eating ground beef we may have produced."
Cargill is based in Minnetonka, Minn.
Additional information is available at the U.S. Department of Agriculture recall website at: www.fsis.usda.gov/News_&_Events/Recall_045_2012_Release/index.asp.
Recommendations for Preventing Salmonellosis
By Food Safety and Inspection Service, U.S. Department of Agriculture
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
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.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for ground meat such as beef and pork is 160 F, and 165 F for poultry, as determined with a food thermometer.
Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90 F). Refrigerate cooked meat and poultry within two hours after cooking.