STATEMENT Regarding Hudson Foods Beef Patty Recall

"The National Cattlemen's Beef Association, representing one
million cattle producers, is always concerned any time beef's safety
is called into questions and is committed to working with government
and industry representatives to continually find science-based
solutions. We commend both the USDA and Hudson Foods for getting the
word out quickly to consumers regarding the lot numbers in question.

"First and foremost, we encourage the USDA Food Safety and
Inspection Service and Hudson Foods to cooperate in a rapid manner to
resolve the situation.  Everyone, producer, packer, processor, retail
and food service operators and the consumer, has an important
responsibility to follow proper production and handling procedures to
eliminate harmful pathogens. 

"For 10 years, cattlemen have sponsored a Beef Quality Assurance
program to ensure that cattle producers have the latest information on
new technologies and education on proper production methods to ensure
safe beef.

"In addition, beef producers invest millions of dollars in food safety
research every year to develop new technologies which improve the
processing system. One new technology, called "steam vac," uses high
temperature steam vacuuming to clean beef carcasses. This technology
is being used in plants, which process more than 85% of fed cattle in
the U.S.  We urge the government to work with the beef industry to
ensure approval and implementations of such science-based technologies
so that the industry has the tools it needs to continue improving
safety. 

"It is also important to note that consumers can minimize chances of
foodborne problems by properly handling and cooking all foods.  To
this end, NCBA has invested millions of dollars in consumer education
materials and programs.  NCBA is also a sponsor of President Clinton's
food safety initiative, which includes consumer education efforts. 
Consumers can enjoy safe burgers by following a few simple steps:  Buy
well-wrapped packages by the sell date; wash hands with hot soapy
water before and after handling raw ground beef; defrost frozen ground
beef in the refrigerator; cook burgers to medium doneness-160 F. on a
quick read thermometer-or until the centers and the juices are no
longer pink.  Consumers can call the USDA Meat and Poultry Hotline,
1-800-535-4555 for information, or write to the NCBA, 444 N. Michigan
Ave., Chicago, IL, 60611, for cooking and handling information for
beef and beef products and information on the industry's Beef Quality
Assurance program."

                               -NCBA-

Initiated in 1898, the National Cattlemen's Beef Association is the
marketing organization and trade association for America's one million
cattle farmers and ranchers.  With offices in Denver, Chicago and
Washington D.C., NCBA is a consumer-focused, producer-directed
organization representing the largest segment of the nation's food and
fiber industry.