PORTLAND, Ore. — A Portland company is recalling nearly 40,000 pounds of ground beef products after some meat tested positive for E. coli bacteria last week.

Charlie Ryan, owner of SP Provisions, said a 69-pound sample of ground beef was found with E. coli on May 29 during routine testing, and it was kept in the facility. The company, working with the United States Department of Agriculture, decided to recall all beef that came through its plant from April 8 through May 28 out of an abundance of caution.

"Although we are confident no contaminated beef left our plant, as a precaution only we are recalling the ground beef with an extended date range," Ryan said.

The company sells to hotels, restaurants and institutions, such as country clubs. Ryan said his company was picking up all products involved in the recall that its customers may possess and delivering replacements for free. The recall includes bags and patties under the Cascade Natural Beef and SP Provisions brands.

"The product was not sold to retail grocery chains in Portland," he said, correcting an earlier press release from the USDA that said the company sold meat to such businesses.

Ryan said the meat came from a local distributor, which got it from a Seattle-area meat packing company. The USDA is following the tainted meat's trail to determine the source, Ryan said.

The USDA has received no reports of illnesses associated with the meat.

The following is a press release from the United State Department of Agriculture:

WASHINGTON - SP Provisions, a Portland, Ore., establishment is recalling approximately 39,973 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced Tuesday.
 
The products subject to recall include:

Cascade Natural Beef Brand:

• 5-pound and 10-pound bags of ground beef. Each package bears the identifying case code "13-016G."
• 5-pound and 10-pound bags of chili grind. Each package bears the identifying case code "13-016C."
• 15-pound boxes of ground beef patties. Each package bears the identifying case code "13-016GP."

SP Provisions Brand:

• 5-pound and 10-pound bags of ground beef. Each package bears the identifying case code "01-136."
• 5-pound and 10-pound bags of chili grind. Each package bears the identifying case code "01-136C."
• 15-pound boxes of ground beef patties. Each package bears the identifying case code "01-136P."

Each identifying case code is preceded by the date code "040809" through "052809," signifying the production date in "month/date/year" format, i.e. April 8, 2009 through May 28, 2009. Additionally, each product bears the establishment number "EST. 2866" inside the USDA mark of inspection.

These ground beef products were produced on various dates from April 8, 2009 through May 28, 2009, and were distributed to hotels, restaurants and institutions in Oregon and Washington.

The problem was discovered through FSIS microbiological sampling. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

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 foodborne illness.

Media and consumer questions regarding the recall should be directed to company General Manager, Jim Register, at (503) 234-0579.

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.