--- title: No Expiration on Recall Risk date: 2004-08-30T09:47:41-07:00 author: Bill Marler canonical_url: "https://marlerclark.com/news_events/no-expiration-on-recall-risk" section: News --- [All News](/news_events) / [Outbreaks](https://marlerclark.com/news_events/outbreaks) / # No Expiration on Recall Risk **‘Sell By’ Date No Assurance That Recall Won’t Take Place** is the headline of an ABC News article today. 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. From the article: > “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. 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. On May 8, Emmpak Foods, Inc., of Wisconsin, recalled about 254,000 pounds of frozen hamburger patties possibly contaminated with E. coli O157:H7. The meat was produced on Oct. 20, 2000, and Feb. 8, 2001, and FSIS tested it on May 1 after state officials reported a suspected illness. On May 5, Emmpak recalled about 471,000 pounds of ground beef possibly contaminated with E. coli O157:H7. Some of the meat bore a “sell by” date of March 22. It was produced on March 6 and tested on April 27 after the state of Michigan reported E. coli illnesses. On Thursday, the largest U.S. meatpacker recalled 500,000 pounds of ground beef produced more than three weeks ago. 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The team at Marler Clark is here to answer all your questions. Find out if you’re eligible for a lawsuit, what questions to ask your doctor, and more. [ Get a free consultation ](https://marlerclark.com/contact) ##### Related Resources ###### [E. coli Food Poisoning](https://marlerclark.com/foodborne-illnesses/e-coli/e-coli-food-poisoning) What is E. coli and how does it cause food poisoning? Escherichia coli (E. coli) is a highly studied, common species of bacteria that belongs to the family Enterobacteriaceae, so... ###### [E. coli O157:H7](https://marlerclark.com/foodborne-illnesses/e-coli/e-coli-o157h7) E. coli O157:H7 is a foodborne pathogen that causes food poisoning. E. coli O157:H7 is the most commonly identified and the most notorious Shiga toxin-producing E. coli (STEC) serotype in... ###### [Non-O157 STEC](https://marlerclark.com/foodborne-illnesses/e-coli/non-o157-stec) Non-O157 Shiga Toxin-Producing E. coli can also cause food poisoning. 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