Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: THURSDAY, August 12, 1993 TAG: 9308120157
SECTION: BUSINESS PAGE: B7 EDITION: METRO
SOURCE: Associated Press
DATELINE: WASHINGTON LENGTH: Medium
The Agriculture Department decision was motivated by a food-poisoning outbreak in the West in January that left three children dead and made hundreds of people ill. Two of the deaths were traced to undercooked hamburgers tainted with E. coli bacteria at Jack in the Box fast-food outlets.
The parents of a 17-month-old boy who died from an E. coli infection during that outbreak appeared with Agriculture Secretary Mike Espy to emphasize the required label's message:
"Some animal products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection follow these safe-handling instructions:
"Keep refrigerated or frozen. Thaw in refrigerator or microwave.
"Keep raw meats or poultry separate from other foods. Wash working surfaces, including cutting boards, utensils and hands after touching raw meat or poultry.
"Cook thoroughly.
"Refrigerate leftovers within two hours."
Labels on meat distributed to institutions for cafeteria or restaurant customers will carry the same instructions but add that food must be kept hot at 140 degrees or higher and leftovers must be refrigerated immediately after service.
Agriculture officials said the labels are one of several steps, including more-advanced inspection methods, the government is taking to tackle the problem.
Federal inspectors will check to make sure the labels have been applied. But Eugene Branstool, assistant agriculture secretary for marketing and inspection, said he wanted to hear from consumers if they don't see the labels on meat at their grocery stores after Oct. 15.
by CNB