E. Coli Registry Expanded for Victims of E. Coli Poisoning from Cargill Ground Beef

10/10/07 The following statement was issued by the law firms Schiffrin Barroway Topaz & Kessler, LLP, and Janet, Jenner & Suggs, LLC:

Out of public health concerns and in light of the recent recall of 845,000 pounds of ground beef products by Cargill Meat Solutions Corporation for potential E. coli contamination, SCHIFFRIN BARROWAY TOPAZ & KESSLER, LLP and JANET, JENNER & SUGGS, LLC. have expanded their registry for victims of E. coli poisoning to document their injuries and illnesses. On October 4, a consumer registry was established for victims of E. coli poisoning from 22 million pounds of recalled Topps ground beef products. Dozens of seriously injured consumers have submitted complaints to the registry after the Topps recall was announced.

On October 6, 2007, Cargill Meat Solutions Corporation recalled 845,000 pounds of frozen ground beef patties produced at its Butler, Wisconsin location because of possible E. coli o157:H7 contamination, according to the USDA Food Safety and Inspection Service. The problem was discovered through an investigation into four illnesses by the Minnesota Departments of Health and Agriculture. Wal-Mart owned, Sam's Club, has pulled the products from its stores after learning that the four illnesses under investigation are customers that purchased the recalled products from Sam's Clubs located in Eagan, Maple Grove and White Bear.

The recalled products were produced on various dates from August 9 through August 17, 2007, and were distributed to retail establishments, restaurants and institutions nationwide. Each label bears the establishment number "Est. 924A" inside the USDA mark of inspection and were sold under the names American Chef's Selection Angus Beef Patties; Grille Works Seasoned Sirloin Steak Beef Patties; TNT Thick 'n' Tender Beef Patties with Seasoning; TNT Thick 'n' Tender Black Angus Beef Patties with Seasoning; TNT Thick 'n' Tender Black Angus Ground Beef Patties; and 100% Black Angus Ground Beef Patties.

If consumers purchased or ingested the recalled Topps or Cargill ground beef products and are concerned that they have been exposed to E. coli, they can go to http://www.topps-meat-recall-registry.com or http://www.cargill-meat-recall-registry.com and register their complaints and/or injuries. Upon investigation, registered complaints of injury will be forwarded to the proper health authorities.

According to the CDC, at least 32 people in eight states may have fallen ill after eating Topps recalled ground beef products. Three cases -- two in New York and one in Florida -- are confirmed as being linked to the ground beef, with the other 29 cases possibly linked and under investigation. Illnesses were reported in Connecticut, Florida, Indiana, Maine, New Jersey, New York, Ohio and Pennsylvania. The New Jersey Health Department has stated that there are four suspected cases under investigation. Numerous contacts or reported injuries from the recalled beef have been received from the law firms from states around the country.

"Americans must be able to depend on food safety. This latest recall is a worrisome sign that the industry again needs to clean up its act. Until that happens, we will be vigilant on behalf of victims to hold wrongdoers accountable. This rash of contaminated beef is simply unacceptable in our society," said Tobias L. Millrood, partner with Schiffrin Barroway Topaz & Kessler, LLP, in Radnor, Pennsylvania.

On October 5, 2007, Topps Meat Company, LLC announced that as a result of the economic impact of the second largest beef recall in U.S. history, it was closing its Elizabeth, New Jersey plant and going out of business immediately. "Although closure of the plant is unfortunate for the long-time employees, if it improves food safety and public health, shutting the doors is the right thing to do," said Robert K. Jenner, partner with Janet, Jenner & Suggs, LLC in Baltimore, Maryland.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.