# Presentation: 774764

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_**USDA Seeks Membership Nominations for National Advisory Committee on Meat and Poultry Inspection**_** **(Oct 20)
- USDA is seeking a consumer representative to replace a resigning committee member.
_**Listeria In FSIS Ready-To-Eat Products Shows Significant Decline**_ (Oct 16)
- FSIS released data showing a 25 percent drop in the percentage of positive *Listeria monocyotgenes* samples.

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_**Turkey Basics: Safe Cooking**_** **
- Learn how to cook a Thanksgiving turkey that is both safe and delicious.

_**Risk Analysis**_
- Learn how FSIS evaluates the public health benefits associated with the selection of various policy options.

_**Be Smart.  Keep Foods Apart**_
- By following these simple steps, you can reduce the risk of foodborne illness.  (Also available in _PDF_)

_**Cooking for Groups: A Volunteers Guide to Food Safety**_
- This brochure will help anyone cooking for large groups.
- (Also available in _PDF_)

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- _[MPHotline.fsis@usda.gov](mailto:MPHotline.fsis@usda.gov)_
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_**Be Smart.  Keep Foods Apart**_
- By following these simple steps, you can prevent cross contamination and reduce the risk of foodborne illness.
- (Also available in _PDF_)

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**Indiana Firm Recalls Meat Products Because Of Undeclared Allergens**
- WASHINGTON, Oct. 7, 2003
- Olympic Food Products Inc., a Kokomo, Ind., establishment, is voluntarily recalling approximately 33,000 pounds of frozen corn dogs that contain undeclared allergens (egg, whey) and an undeclared ingredient (beef), the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.
- The products being recalled are:
- *"QUICKMEAL PREMIUM CORN DOG,
- BATTER-WRAPPED CHICKEN & PORK
-  FRANK ON A STICK, NET WT 2.75 oz.
- Included on each package is the label code
- "40238-07", which is located on the back
- of the package in the lower right hand
- corner below the list of ingredients. These
- products contained undeclared allergens
- and were produced on July 28, Aug. 18,
- and Sept. 16, 2003.
- *"OUICKMEAL PREMIUM JUMBO CORN
- DOG, BATTER-WRAPPED CHICKEN &
- PORK FRANK ON A STICK, NET WT 4 oz.
- Included on each package is the label code
- "37175-02", which is located on the back of

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**Related Items**
***USDA Meat and Poultry Hotline ***
***1-888-MPHotline or visit www.fsis.usda.gov***
- Consumers who have a food allergy or severe food sensitivity should always read ingredient labels. In restaurants they should ask whether an allergy-causing ingredient is in the food.
- A food allergy occurs when the immune system reacts to a certain food, usually within minutes after the food has been consumed.

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**Garry L. McKee, Ph.D., M.P.H.**
**Administrator, Food Safety and Inspection Service**** **
- Dr. Garry L. McKee was named administrator of the Food
- Safety and Inspection Service (FSIS) on July 23, 2002.
- As administrator, he is responsible for managing USDA’s
- food safety activities.
- Dr. McKee has more than 30 years of experience in the
- public health field. From 1999 to 2002, he was the Director
- and Cabinet Secretary of the Wyoming Department of
- Health. From 1980-98, he was the Chief of the Public
- Health Laboratory and from 1977-79 Director of Sanitary
- Bacteriology of the Oklahoma State Department of Health.
- He has also held many other professional positions.
- Additionally, Dr. McKee has been a member of the Board of Scientific Counselors, the National Center for Infectious Diseases, and the Association of State and Territorial Health Officials since 2001. From 1995-98, he was the Chairman of the National Laboratory Training Network for the Association of State and Territorial Public Health Laboratory Directors. Since 1992, he has served as the Lt. Commander in the U.S. Public Health Service Reserve.
- Dr. McKee received his Bachelors in biology from Southwestern Oklahoma State University. He earned Masters degrees in public health and environmental science and a Ph.D. in microbiology from the University of Oklahoma.

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- You are here: Home / About FSIS / FSIS Biographies / Dr. Garry McKee

- About FSIS
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**About FSIS**
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- Dr. Elsa Murano
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**Dr. Garry McKee**
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*Garry L. McKee, *
*Ph.D., M.P.H., *
*FSIS Administrator*
_*View photo gallery*_

**FSIS Biographies**

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**Help**
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**View Glossary terms beginning with: **
**Absorbent Packing** - Material within a package which absorbs liquids from product; pad in meat trays is made from paper and has a plastic liner.
**Acceptable Daily Intake (ADI)** - An estimate by the Joint Food and Agricultural Organization (United Nations)/World Health Organization Expert Committee on Food Additives (JECFA) of the amount of a veterinary drug, expressed on a body weight basis, that can be ingested daily over a lifetime without appreciable health risk (standard man=60 kg).
**Accredited Laboratory Program (ALP)** - The Accredited Laboratory Program accredits nonfederal analytical chemistry laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content, and/or certain specific classes of chemical residues. Currently the specific chemical residues are chlorinated hydrocarbons (CHC), polychlorinated biphenyls (PCB), sulfonamides, nitrosamines, and arsenic.
**Advanced Meat Recovery (AMR)** - Product derived from AMR systems is defined as "meat." AMR is a process that uses machinery to separate edible meat from bones by scraping, shaving, or pressing the meat from the bone. AMR machinery is not permitted to break, grind, crush, or pulverize bones to separate meat, and bones must emerge intact and in natural physical conformation. Meat produced using this method is comparable in appearance, texture, and composition to meat trimmings and similar meat products derived by hand trimming of bones. Product derived from AMR systems cannot contain spinal cord tissue. FSIS verifies that establishments using AMR

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- This page contains summary data on **active** recall cases. When a recall is completed, it will be removed from this listing, but will be included in the Recall Case Archive.
- *The link under **Recall** displays the Recall Notification Report (RNR), which is issued by FSIS. The RNR contains complete information about the recall.
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**Recall (RNR), Product Recalled**

- _053-2003, "Quickmeal" brand Corn Dogs_		10/7/03	_Yes_
- _052-2003, Various Ready-to-eat  Sausages_ 		10/5/03	_Yes_
- _051-2003, Old Santa Fe Beef Jerky, in Original,_
- _Peppered, Red Chili and Green Chili_ 		10/2/03	Yes
- _050-2003, Beef Products_			9/24/03	_Yes_
- _049-2003, Ready to Eat Luncheon Meats_		9/12/03	_Yes_
- _047-2003, Canned “NO BEAN, CHILLI MAN CHILI”_	9/5/03	_Yes_
- _046-2003, Thai-Style Noodle Salad_		9/4/03	_Yes_
- _045-2003, Pork Sausage_			8/29/03	_Yes_
- _043-2003, Roast Beef and Pastrami Products__	_	8/29/03	_Yes_

**Press****Release**

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- This page contains summary data on **closed** recall cases. When a recall is completed, it is removed from the active listing, and is included in the Recall Case Archive.
- *The link under **Recall** displays the Recall Notification Report (RNR), which is issued by FSIS. The RNR contains complete information about the recall.
- *The link under **Press Release** displays the text of the press release, if one was issued in connection with the recall.

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**Recall (RNR), Product Recalled**

- _053-2003, "Quickmeal" brand Corn Dogs_	       	10/7/03	                    _Yes_	        7,561
- _052-2003, Various Ready-to-eat  Sausages_ 	      	10/5/03	                    _Yes_	        2,064,710
- _051-2003, Old Santa Fe Beef Jerky, in Original,_
- _Peppered, Red Chili and Green Chili_	 	10/2/03	                    _Yes_	        346, 361
- _050-2003, Beef Products_ 		      	9/24/03	                    _Yes_	        51, 695
- _049-2003, Ready to Eat Luncheon Meats_	       	9/12/03	                    _Yes_	        92
- _047-2003, Canned “NO BEAN, CHILLI MAN CHILI”_	9/5/03	                    _Yes_	        10
- _046-2003, Thai-Style Noodle Salad_		9/4/03	                    _Yes_	        178,000
- _045-2003, Pork Sausage_		       	8/29/03	                    _Yes_	        0
- _043-2003, Roast Beef and Pastrami Products__	_      	8/29/03	                    _Yes_	        6,060

**Press****Release**

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- This newsletter reports on new food safety educational programs and materials, as well as emerging science concerning food safety risks. The newsletter is distributed approximately 4 times a year.  This publication is distributed free to subscribers *in print only*. Electronic copies may be downloaded from the Web site.
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**USDA’s Food Safety and Inspection Service - Past , Present,  and Future**
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- Presented by: Sibyl Wright, Outreach Coordinator
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**Recall Release****FSIS-RC-057-2003**
**CLASS I RECALL**
**HEALTH RISK: HIGH **
- Congressional and Public Affairs(202) 720-9113; FAX: (202) 690-0460 Steven Cohen
**Wisconsin Firm Recalls Ground Beef For Possible *****E. coli***** O157:H7**
- WASHINGTON, Oct. 31, 2003—Badgerland Meat and Provisioners, a Madison, Wis., establishment, is voluntarily recalling approximately 500 pounds of fresh ground beef products that may be contaminated with *E. coli* O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today. The ground beef products being recalled are 10 and 40 pound boxes of:
- "WISCONSIN PREMIER" GROUND BEEF
- "WISCONSIN PREMIER," GROUND BEEF PATTIES
- Each label bears the USDA establishment number "EST. 1267" inside the USDA mark of inspection. The ground beef and ground beef patties were produced on Oct. 22, Oct. 24 and Oct. 27, 2003, and were distributed to restaurants in the Madison, Wis., area. *E. coli O157:H7 is a potentially deadly bacteria that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness.  FSIS has received no reports of illnesses associated with consumption of this product. Anyone concerned about an illness should contact a physician. Consumers and media with questions about the recall should contact Pat Mackesey, company president, at 608-244-1934.Consumers with other food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHOTLINE. The hotline is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time), Monday through Friday. Recorded food safety messages are available 24 hours a day.*
*#*
*NOTE: Access news releases and other information at the FSIS Web site at *_[http://www.fsis.usda.gov](http://www.fsis.usda.gov/)_* *
**PREPARING GROUND BEEF FOR SAFE CONSUMPTION?**
**USDA Meat and Poultry Hotline - 1-888-MPHotline or visit **_[www.fsis.usda.gov](http://www.fsis.usda.gov/)_
- Although the product being recalled should be returned to the place of purchase, consumers preparing other ground beef products should heed the following advice. Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 oF. When a ground beef patty is cooked to 160 oF throughout, it can be safe and juicy, regardless of color. The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate digital instant-read thermometer. Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as *E. coli* O157:H7. Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 oF