Food Poisoning: Nearly 300,000 Pounds of Beef Being Recalled Due to E. Coli Outbreak in the United States

Food poisoning is the order of the day, normally occurs through the consumption of food and beverages that have been contaminated by pathogens. The truth is that the food industry is very prone to these types of circumstances, today a news has come to light that went around the world. According to statements from the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture, approximately 295,236 pounds of raw meat products are recalled The reason? Possible E. coli contamination.

The range of products includes almost 40 of the meats from Greater Omaha Packing. This is a famous meat producer from Omaha, Nebraska, specializing in Angus boneless cuts of beef, sirloin, boneless chuck and more. To see the complete list of meat products that will be recalled, click here.

According to the information available to date, these products were produced on July 13, 2021 and were distributed for further processing in Illinois, Indiana, Minnesota, and Nebraska. The affected products have an establishment number of “EST. 960A ”within the USDA mark of inspection. According to the recall announcement released by FSIS, the problem was discovered when they collected a routine sample that discovered the presence of E. coli.

So far there have been no confirmed reports of any illness related to this beef recall. However, it is important to be attentive and remember the main symptoms, among which stand out: dehydration, bloody diarrhea and stomach cramps 2 to 8 days after exposure. Recovery usually takes about a week, however some people, especially children under 5 years of age and older adults, can develop hemolytic uremic syndrome (HUS), a type of kidney failure.

One piece of information to highlight is that among the beef products included in the recall, no steaks or cuts for grilling were reported with possible risk. According to Beef Research, the products that presented problems were those that are designed designed for non-intact use, this means that they are meats that were “injected / improved with various solutions, which were mechanically softened by means of puncture devices, buckets or blows, or the type of products such as ground meat that is used in the preparation of prepared meals.

Although this type of action is a fundamental measure in the handling of perishable foods, especially those of animal origin. It is also equally important to take the appropriate measures from home, therefore it is essential to bet on all the appropriate hygiene measures to avoid any cross contamination.

In addition, the optimal cooking of meat products is simply essential, since it is the method that guarantees that possible bacteria and viruses die. According to the United States Department of Agriculture (USDA), it is recommended to cook beef, pork, and lamb burgers or mixes such as ground beef until they reach 160 ° F. Pork cuts such as chops or tenderloin should be cooked to 160 ° F (fine) or 170 ° F (well done).

Remember that the most faithful health recommendation is to bet on organic meats, from animals fed on grass and free of hormones. In addition, it has been proven that this type of meat is an alternative that has less likely to contain harmful bacteria that could increase your risk of foodborne illness.

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