In connection with the expanded JBS Swift Beef Company national recall, Hannaford Supermarkets is advising consumers to check their freezers for any ground beef or beef products with sell-by dates ranging from April 28 through June 6.

According to the U.S. Department of Agriculture's Food Safety and Inspection Service, JBS Swift Beef Company, a Greeley, Colo. establishment, is recalling beef products that may be contaminated with E. coli O157:H7.

Hannaford Supermarkets was notified Sunday, June 28, 2009 that our stores may have received some of these beef products. The recall includes specific cuts of beef and ground beef. with sell by dates of April 28 through June 6, 2009.

However, in an abundance of caution, Hannaford is encouraging its customers to check their freezers for any fresh beef products with sell by dates of April 28 through June 6, 2009. Hannaford will provide a refund or replacement of any beef or ground beef product purchased at our stores with these sell-by date ranges.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to food borne illness. Individuals concerned about an illness should contact a physician.

CLICK HERE to see a list of Hannaford products affected by this recall (PDF).

Customers also can contact a JBS Swift Company information line at 1-800-685-6328.

Preparing Ground Beef for Safe Consumption

USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit
www.fsis.usda.gov

Wash hands with soap and warm 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.

Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F.

Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking.