A butcher shop in Buffalo, NY, has recalled Lorigo brand frozen ground beef patties because of positive test results for E. coli O157:H7 contamination. The Meating Place shipped 325 pounds of the frozen hamburger patties to retailers and institutional food service operations in the Buffalo area, according to the recall notice on the USDA’s Food Safety and Inspection Service website. Shipped in 5-pound boxes, the recalled meat can be identified by the package code of 120106 and label language that reads: “LORIGO BRAND BEEF PATTIES KEEP FROZEN THE MEATING PLACE INC.” The labels also have the establishment number “Est. 8631” printed inside the USDA’s inspection mark. Federal inspectors discovered the E. coli contamination during “routine in-plant review of testing results,” according to the recall notice. As of Thursday, there had not been any confirmed illnesses associated with the recalled beef. The Meating Place produced the recalled ground beef patties on April 15, but federal officials are concerned that consumers may still have the meat in their homes because it was sold frozen and has a long shelf life. “Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase,” according to the recall notice. “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.” Consumers with questions regarding the recall can contact Vincent Lorigo, company president, at 716-885-3623. Symptoms of food poisoning caused by E. coli O157:H7 bacteria generally begin two to eight days after exposure. Common symptoms include dehydration, bloody diarrhea and abdominal cramps. While most victims recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among people of any age, but is most common in children younger than 5 years and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately. The FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature. (To sign up for a free subscription to Food Safety News, click here.)