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CONSUMER NEWS RECALLS COMPLAINT FORM SCAM ALERTS |
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More Retail & Wholesale Beef RecallsMeat from Illinois, Georgia plants may be contaminated with E. coli |
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By Mark Huffman October 13, 2007 Spanish
Like other beef products recalled recently, the latest batches may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service warned. The J&B recall includes:
Each package also bears the establishment number "Est. 5712." The frozen ground beef products were produced on June 12, June 18 and June 22, 2007, and were distributed to retail establishments nationwide. For best quality, FSIS recommends consumers use any frozen ground beef products within three to four months of the stated use by date. It is important that consumers look for the recalled products and return them if found in their freezers. ArkoThe Arko recall includes:
Each case bears a production date of "07-Oct-07," "08-Oct-07" or "09-Oct-07." The Arko beef products were produced between Oct. 7 and Oct. 9, 2007, and were distributed to restaurants in Alabama, Georgia, North Carolina and South Carolina. There was no retail distribution of these products. E. coliE. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness. Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 °F. When a ground beef patty is cooked to 160 °F 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 food 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 °F has been reached is a significant risk factor for foodborne illness. Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, seniors, and those with compromised immune systems. Earlier recallsOn Oct. 11, Cargill, one of the largest U.S. food producers, recalled 840,000 pounds of ground beef. In September, Topps Meat Co. recalled 22 million pounds of frozen hamburger patties. The huge recall resulted in the company closing its doors after 67 years. Report Your Experience
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