Recalled Ground Beef Sold in Indiana, Kentucky and Illinois
This Memorial Day, if you plan on grilling out, be sure to check your ground beef. A ground beef recall from Wolverine Packing Company in Detroit, Michigan has effected meat sold at Gordon Food Service Marketplace stores (GFS) in Indiana, Illinois and Kentucky – along with Florida, Michigan, Ohio, Pennsylvania, Tennessee and Wisconsin.
PREPARING PRODUCT FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit www.fsis.usda.gov
-from the USDA
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.
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.
Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.
The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
- Fish: 145°F
- Beef, pork, lamb chops/steaks/roasts: 145°F with a three minute rest time
- Ground meat: 160°F
- Poultry: 165°F
- Hot dogs: 160°F or steaming hot
Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking.