Agriculture, Health Commissioners Issue E. Coli Alert
October 31, 2005 - State Agriculture Commissioner Nathan L. Rudgers and State Health Commissioner Antonia C. Novello, M.D., M.P.H., Dr. P.H. today warned consumers not to eat ground beef patties made by Philly-Gourmet Meat Company with a product code 2005A due to possible E. coli O157:H7 contamination.
Philly-Gourmet beef patties are available in stores throughout New York State. The ground beef patties are sold in three pound boxes. Consumers should locate the product code on the end panel of the boxes and discard the product or return it to the place of purchase.
The contamination was discovered after three Saratoga County residents became ill after consuming a hamburger. The E. coli O157:H7 strain found in one of the ill persons matched an E. coli O157:H7 strain found in a remaining Philly-Gourmet beef patty from the freezer at the ill person's home. Laboratory tests were conducted by the New York State Department of Health, using a type of DNA fingerprinting.
A follow-up investigation is being conducted by the New York State Department of Agriculture and Markets, the New York State Department of Health, and Saratoga County Department of Health.
E. coli O157:H7 is a potentially deadly bacteria. Symptoms of illness associated with the bacteria include severe abdominal cramps and diarrhea, which may be watery and bloody. Other symptoms include vomiting and nausea accompanied by a low-grade fever. Anyone developing these symptoms should contact a doctor immediately.
Although most healthy adults can recover from E. coli O157:H7 infection completely within a week, some people can develop a form of kidney failure called Hemolytic Uremic Syndrome (HUS). HUS is most likely to occur in young children and the elderly. This condition can lead to serious kidney damage and even death.
A reminder: Always properly prepare and cook ground beef to 160 degrees Fahrenheit. Use a meat thermometer to determine if meat is properly cooked, especially in the center. Wash all utensils and cutting surfaces thoroughly. Never let cooked meat or other ready-to-eat foods touch an unwashed surface that raw meat has touched.
ContactJessica A. Chittenden
Director of Communications
NYS Department of Agriculture & Markets
10B Airline Dr., Albany, NY 12235