<div id="subtitle">Products distributed to Chicago area</div><div><p>A Missouri company todaypulled 14,000 pounds of beef products off the market because they may be tainted with E.coli, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) said. </p><p>The beef products included in this action were distributed to wholesalers in the Chicago, Illinois, area by West Missouri Beef, LLC. The company recalled the following fresh boneless beef products: </p><p>? One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as "75 1-M," produced on October 26, 2009. </p><p>? One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as "90 3-D," produced on November 25, 2009. </p><p>? One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as "90 5-D," produced on November 27, 2009. </p><p>? Combo bins containing approximately 2,000 pounds of fresh boneless beef identified as "90 2-P," "90 2-R" or "90 2-V," produced on December 8, 2009. </p><p>? One combo bin containing approximately 2,000 pounds of fresh boneless beef identified as "90 3-E," produced on January 13, 2010. </p><p>Each of the recalled containers is marked with the establishment number "EST. 5821" inside the USDA mark of inspection. </p><p>Agriculture officials discovered the problem during a verification review at the Rockville, Missouri, company. There are no reports of illnesses linked to the recalled products. </p><p>The strain of E.coli associated with this recall, E. coli O157:H7, is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in severe cases, kidney failure, agriculture officials said. </p><p>Consumers should only eat beef products that have been cooked to 160 degrees -- the temperature needed to kill harmful bacteria, the agency said. </p><p>The U.S. Department of Agriculture (USDA) also recommended consumers take the following safety measures when preparing frozen or fresh ground beef: </p><p>? 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. </p><p>? Keep raw meat, fish and poultry away from other food that will not be cooked. </p><p>? Remember that color is not a reliable sign that ground beef has been cooked to a temperature high enough to kill harmful bacteria like E. coli O157:H7. The only way to ensure ground beef is cooked to a high enough temperature is to use a thermometer and measure the internal temperature. </p><p>? Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90 degrees. Refrigerate cooked meat and poultry within two hours after cooking. </p><p>Consumers with additional food safety questions can call the USDA Meat and Poultry Hotline at 1-888-674-6854 or visit the agency's virtual representative at www.AskKaren.gov. </p><img src="http://admatch-syndication.mochila.com/images/ad.gif?aid=68425394&bid=informcom" /></div><div id="copyright"><div>

Copyright 2010  <a href="http://content.mochila.com/api/content/asset?assetID=2010-02-04:ConsumerAffairsInc/consumeraffairscom/Missouri_Company_Recalls_14_000_-29341/&uname=mochila_api&cert=d1ff44fd2ac969664ae05bf7687cc5d1&bpid=informcom">consumeraffairs.com</a></div></div>