Meat Recalls Sometimes Take Time

Aug. 31, 2001 -- Don't assume the hamburger or hot dog you're eating this Labor Day weekend is free and clear of the possibility of a health-related recall.

Federal meat recalls are not always instantaneous and sometimes can occur weeks or months after meat hits the grill.

That's because although inspectors are required in production plants, bacteria are often invisible and not all meat is scientifically tested for contamination.

"We don't have the resources to test every single batch of meat that is produced in the United States," says Elijah Walker, associate deputy administrator for the Office of Public Health And Science, which falls under the U.S. Department of Agriculture's Food Safety and Inspection Service.

Pathogens Discovered Months Later

As a result, unidentified tainted meat sometimes goes to market, only to be discovered and recalled weeks or months afterwards, a database on the FSIS Web site shows. (See Web link, right.)

In fact, recalls have occurred several times in recent months more than two weeks after meat was produced, often long after "sell by" dates marked on the packaging. For example:

On July 18, Hillshire Farm & Kahns, of Cincinnati, recalled about 13,600 pounds of cooked, sliced beef and ham products, possibly contaminated with salmonella. The meat was produced on April 26 and many had "sell by" dates of June 27 or July 4. The FSIS had tested the products on July 12 after a consumer complaint.

On July 3, Ken Weaver Meats, Inc., of Pennsylvania, recalled about 5,000 pounds of sausage and bologna products, possibly contaminated with residue of penicillin and sulfadimethoxine, an antimicrobial drug. The meat was produced between May 8 and June 10.

On June 24, Excel Corp., of Georgia, recalled about 190,000 pounds of various "Kroger" brand ground beef and pork products possibly contaminated with E. coli O157:H7. The meat was produced on May 23 and 24, and FSIS tested it on June 24 after the state of Georgia reported suspected illnesses.