Duvall, WA-based ZYK Enterprises Inc. has recalled 2,522 pounds of boneless veal trim and whole veal muscle cut products that may be contaminated with E. coli O157:H7. USDA’s Food Safety and Inspection Service (FSIS), when reviewing records, discovered a positive test result for E. coli O157:H7 from May 15, 2015. No illnesses have yet been associated with the recall.
The following boneless veal trim and whole veal muscle cuts produced from Jan. 2-23, 2015, are subject to recall:
- 60 lb. bulk boxes of boneless veal trim with a package produced date of Jan. 5, 2015.
- 60 lb. bulk boxes of boneless veal trim with a package produced date of Jan. 20, 2015.
- Various size bulk boxes ranging from 22 to 63 lb. of boneless veal trim and whole muscle cuts with multiple package dates from Jan. 2-8 through Jan. 23, 2015.
The products subject to recall bear the establishment number “EST. 9325” inside the USDA mark of inspection on the boxes. A subsequent review of test records indicated that the company failed to report positive tests on Jan. 6, 2015 and Jan. 20, 2015. Product from these lots was shipped for further processing to wholesale establishments in California, Massachusetts, and Washington state. Consumers with questions regarding the recall can call Zeeshan Qazi at (425) 788-1128. E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps for several days after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children younger than 5 and older adults. HUS is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately. FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls. FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume meat that has been cooked to a temperature of 160 degrees F. The only way to confirm that meat is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.
