STEW LEONARD’S YONKERS STORE INITIATES VOLUNTARY RECALL ON 96% LEAN GROUND ROUND BEEF

YONKERS, N.Y., Sept. 12, 2007 – Stew Leonard’s Yonkers store is voluntarily recalling 96% Lean Ground Round because of possible contamination with Escherichia coli 0157:H7 bacteria. No other Stew Leonard’s location is affected by this recall.

The package of ground beef in question was purchased on July 21, 2007, but out of an abundance of caution, the company is recalling all Stew Leonard’s 96% Lean Ground Round that was purchased between June 30, 2007 and August 1, 2007. Customers who purchased this specific product during this time period from the Stew Leonard’s Yonkers store location, and who have frozen it for later use, should return it to the store for a full refund.

Stew Leonard’s took its voluntary step after learning in that three confirmed cases of E. coli 0157:H7, from the same family, occurred after eating undercooked 96% Lean Ground Round. Stew Leonard’s purchases the beef used in this specific blend from two different suppliers, both of whom are inspected by the USDA, and grinds it fresh in the store daily. Health officials believe that the source of the E. coli did not originate from Stew Leonard’s and a full inspection showed that the meat department met or exceeded all health and safety regulations. There have been no other reported incidences of E. coli infection from ground beef in the surrounding area during the time when the product was purchased.

"Customer safety is our top priority and we take seriously any reported incident of food contamination. That is why as a precautionary measure, we are advising customers not to use any remaining 96% Lean Ground Round that was purchased at our Yonkers store between June 30, 2007 and August 1, 2007," said Stew Leonard, Jr., President and CEO of Stew Leonard's. "We also continually urge our customers to always cook hamburger meat to an internal temperature of 160 degrees, which immediately kills any bacteria."

E. coli are bacteria that normally live in the intestines of humans and animals. Although most strains of this bacteria are harmless, several are known to produce toxins that can cause diarrhea. The specific strain E. coli 0157:H7 is marked by severe cramping and diarrhea. In rare cases, the bacteria can be fatal for young children or elderly people with weakened immune systems. To be sure E. coli bacteria and pathogens are destroyed, all ground beef products should be cooked to an internal temperature of 160⁰ F (use a food thermometer to be sure) and all food, including leftovers, should be refrigerated or frozen within two hours or sooner.

Customers who have questions can call the store at (914) 375-4700.