The USDA's FSIS said in a statement that a link was found between beef from Adams Farm Slaughterhouse and a cluster of seven illnesses.
If consumers have left-over beef, veal or bison products purchased from local farmers' markets or directly from a farm in CT with USDA plant code #5497 printed on the label, they should verify whether or not the product was processed by Adams' Slaughterhouse #5497 and is included in this recall. Seven people infected with the outbreak strain of STEC O157:H7 have been reported from four states. Pennsylvania and West Virginia each had 1 case of the infection.
Ed Maltby, general manager of Adams Farm Slaughterhouse, said Saturday none of the meat products were sold to supermarket chains.
The items were shipped to farmers' markets, retail locations, and restaurants in Massachusetts, Connecticut, and eastern NY.
The CDC, the Department of Agriculture and multiple states are investigating the outbreak, which was traced to the Adams Farm Slaughterhouse in Athol, Massachusetts.
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He said farmers bring their livestock to his business where the animals are slaughtered, butchered and packaged.
USDA and the company are concerned that some product may be frozen and in consumers' freezers. Class-one recalls are defined as "a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death", the release said. The products may have been shipped to neighboring states.
At the time of the recall announcement, traceback information was available for 5 case-patients. The recalled bison products were from bison slaughtered on August 17. It is marked by easy bruising, pallor, and decreased urine output. These products bear establishment number EST. People who experience these symptoms should seek emergency medical care immediately.
Customers are urged to throw away these products or return them to the place of purchase.
See the USDA recall notice for a complete list of the products subject to recall. The incubation period is of two to eight days after eating food contaminated with the organism.
