NH DHHS - Recalled Ground Beef Products Distributed in New Hampshire

Concord, NH - Today, Cargill Meat Solutions Corporation is recalling 29,339

pounds of fresh ground beef products that may be contaminated with a the

bacteria Salmonella Enteriditis. Contaminated product was shipped to New

Hampshire and distributed through Hannaford supermarkets. Three cases of

salmonellosis have been identified in New Hampshire residents related to

this product.

The ground beef was processed on May 25, 2012, so the use by date has

passed, but if anyone still has it in their freezer they should discard it.

The products subject to recall were sold wholesale for further processing

in 14-pound packages labeled “Grnd Beef Fine 85/15%.” Consumers who have

ground beef bought from Hannaford with a Hannaford label 85/15% labeled

with a sell by date from May 25-28 should discard it.

“Contaminated food is always concerning,” said Dr. José Montero, Director

of Public Health at DHHS, “but since we cannot always know if a food is

contaminated or not, it is very important that it be handled correctly. All

ground beef should be cooked until the internal temperature is 160°F or

greater using a food thermometer. People should take care not to

cross-contaminate while cooking either, which means make sure to wash hands

often, wash utensils that come in contact with raw meats or something else

before using , and make sure meat juices to not come in contact with other


Consumption of food contaminated with Salmonella can cause salmonellosis,

one of the most common bacterial foodborne illnesses. Salmonella infections

can be life-threatening, especially to those with weakened immune systems,

such as infants, seniors, and people with HIV infection or who are

undergoing chemotherapy. The most common manifestations of salmonellosis

are diarrhea, abdominal cramps, and fever within 6 to 72 hours. Additional

symptoms may be chills, headache, nausea, and vomiting that can last up to

seven days.

Some specific recommendations for preventing salmonellosis include:

Wash hands with warm, soapy water for at least 20 seconds before and

after handling raw meat and poultry. Also wash cutting boards,

dishes, and utensils with hot soapy water. Clean up spills right


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.

Cook raw meat and poultry to safe internal temperatures before

eating. The safe internal temperature for ground meat such as beef

and pork is 160ºF and 165ºF for poultry, as determined with a food


Refrigerate raw meat and poultry within two hours after purchase (one

hour if temperatures exceed 90ºF). Refrigerate cooked meat and

poultry within 2 hours after cooking.

Cargill Meat Solutions Corporation requests that consumers who may have

purchased these products return them to the point-of-purchase. Consumers

with questions about this recall should call Cargill's consumer relations

toll free telephone number at 1-888-812-1646. Individuals concerned about

an illness should contact a health care provider. For a complete listing of

recalled products and more detailed information consumers can go to the

following website: