Beef Recall Forces Topps to Shut Down

Carlos Ramos, center, who said he has worked for 33 years at the Topps Meat Co. plant in Elizabeth, N.J., kisses other employees, who would not give their names, outside the plant, Friday, Oct. 5, 2007. Topps Meat Co. on Friday said it was closing its business, six days after it was forced to issue the second-largest beef recall in U.S. history and 67 years after it first opened it doors. (AP Photo/Mike Derer) (Mike Derer - AP)

Company spokeswoman Melissa McKay said the company has not declared bankruptcy, but said that could change.

The company had initially recalled 331,582 pounds of its frozen hamburgers on Sept. 25, acting only after the New York State Department of Health issued an alert linking its patties to illnesses.

Topps on Sept. 29 recalled 21.7 million pounds of its frozen hamburgers _ a year's worth of production _ after further evidence from the New York State Department of Health indicated a wider problem.

D'Urso said that a few employees will remain at the site to help USDA scientists investigate the source of the E. coli outbreak.

Workers left the plant in small groups Friday afternoon, most carrying personal belongings.

Evelyn Hidalgo, who worked for a year in personnel at the plant, described the mood as "very somber." She added, "Everybody came in this morning like it was a regular day. Then we had a meeting and that was it. It's heartbreaking."

Vivian Quinones, who carried a plastic garbage bag of gear, said she had only worked at the plant two years. "I have to start over again," she said.

The jobs could have been saved if recall insurance was mandatory, U.S. Sen. Sherrod Brown, D-Ohio, said.

"Eighty-seven workers are out of a job because a company could not afford a large recall _ recall insurance should not be an option," said Brown, whose legislation would require coverage so distributors can cover recall costs.

The bill would also give the USDA the authority to issue recalls. Currently, the USDA can only recommend a recall to the company to have its products pulled from shelves.

The bacteria, which can be fatal to humans, is harbored in the intestines of cattle and can also get on their hides. Improper butchering and processing can cause the E. coli to get onto meat.

Thorough cooking, to at least 160 degrees internal temperature, can destroy the bacteria.