USDA Announces Ground Beef Product Recall by California Company
Text Size 
Approximately 800,000 pounds of ground beef products have been recalled by California’s Beef Packers Incorporated, as the products may be linked to an outbreak of Salmonellosis in Colorado. The company, owned by Cargill Incorporated, has recalled ground beef products sold in California, as well as those sent to Colorado, Arizona and Utah. The Food Safety and Inspection Service (FSIS), part of the U.S. Department of Agriculture (USDA), made the announcement regarding the recalled products yesterday.
This recall is categorized as Class 1 by the USDA, meaning that the situation is health hazardous, and a reasonable probability exists that consumption of the these products will cause serious, adverse health consequences, and possibly even death. The USDA warns that consuming food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial food borne illnesses and that it can be life-threatening. This is especially true for those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy.
After an outbreak of salmonella in Colorado was found to be associated with ground beef products, the FSIS was notified by the Colorado Department of Public Health and Environment. Through their joint efforts, epidemiological and trace-back investigations were conducted to track the source of the contamination. The ground beef products were produced between June 5 and June 23 of 2009 and have establishment number “EST. 31913” printed on the case code labels. Because the products underwent repackaging for consumers, and were sold under various retail brand names, consumers should check with their local retailers to determine whether or not they purchased any of the contaminated products. For answers to questions regarding the recall, consumers may contact the Beef Packers Consumer Line at (877) 872-3635.
The USDA stated that this strain of salmonella “is resistant to many commonly prescribed drugs, which can increase the risk of hospitalization or possible treatment failure in infected individuals.” The USDA also warned consumers to be aware of the symptoms of salmonella saying, “The most common manifestations of salmonella are diarrhea, abdominal cramps, and fever within eight to 72 hours.” Other symptoms may include chills, headache, nausea, and vomiting that can last up to seven days.
The USDA recall announcement is the second regarding an outbreak of an antibiotic-resistant strain of Salmonella to be made in only two weeks. On July 23, the USDA announced a recall by The Kroger Company’s King Soopers grocery store of 466,236 pounds of ground beef products contaminated with Salmonella Typhimurium DT104. According to Shaun Cosgrove, an epidemiologist for the Colorado Department of Public Health and Environment, at least 15 illnesses in Colorado, of which 6 required hospitalization, have been associated with the July recall.
The results of a recently released study conducted by the USDA’s Agriculture Research Service (ARS) estimated that a total of 4.2 percent of ground beef in U.S. packing plants is contaminated with salmonella, which is significantly more than the 2.4 percent estimate made by USDA’s FSIS. In addition the ARS study revealed a prevalence of antibiotic-resistant Salmonella, such as the Newport and Typhimurium strains, of 0.6 percent.
To prevent salmonellosis, the USDA Recommends washing your hands with warm, soapy water for a minimum of 20 seconds both before and after handling raw meat or poultry. In addition, wash cutting boards, dishes and utensils used in the handling of these products with hot soapy water and be sure to clean up spills promptly.
Other safe practices include using separate cutting boards for raw meat, poultry and egg products, and cooked foods as well as keeping raw meat, fish and poultry separated from other foods that will not be cooked. Cook raw meat, such as beef and pork, to safe the internal temperatures of 160° F prior to consumption and cook poultry to the safe internal temperature of 165° F before eating. Refrigerate raw meat and poultry within two hours after purchasing, or within one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours of cooking.
SOURCE
Posts
.jpg)
No comments:
Post a Comment