Ground Beef Recall Worsens – Expands to More than 12 Million Pounds
On December 4, 2018, the US Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced that more than 5.1 million pounds of raw ground beef has been added to a recall that was issued back in October.
The recalled beef was packaged between July 26 and September 7 at the JBS Tolleson, Inc., plant in Tolleson, Arizona and has been distributed across the country.
Some of the recalled brands include Laura’s Lean, Kroger and JBS generic.
This expansion brings the total amount of recalled “non-intact raw beef products” to more than 12 million pounds!
The recalled beef is associated with an outbreak of salmonella, a common cause of food poisoning that has infected 246 people in 25 states reports the Centers for Disease Control and Prevention (CDC).
While no deaths have been recorded, 56 people have been hospitalized as a result.
“FSIS is continuing to investigate illnesses associated with this widespread outbreak, and additional product from other companies may also be recalled,” said the recall notice.
FSIS “is concerned that some product may be frozen and in consumers’ freezers,” said the agency and, “These products should be thrown away or returned to the place of purchase.”
The recalled packages have the number “EST. 267,” which is usually found inside the USDA inspection mark.
What Is Salmonella Food Poisoning?
Most people with a salmonella infection develop stomach cramps, diarrhea and fever within 12 to 72 hours following the ingestion of food contaminated with the bacteria.
The majority of cases recover without treatment in four to seven days, but those with serious diarrhea need to be hospitalized.
According to the CDC, the infection may spread from the intestines into the bloodstream, where it’s then transported to other parts of the body.
Young children, senior adults and people with impaired immunity are more likely to have severe symptoms, added the agency.
How to Prepare Beef Safely
“FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160°F,” they said.
“Other cuts of beef should be cooked to a temperature of 145 °F and allowed to rest for at least 3 minutes. The only way to confirm that ground beef or other cuts of beef are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.”
In addition to eating ground beef that has been cooked to the point of being “well done,” follow recommended hygienic measures when preparing it.
These involve washing your hands and any items in contact with raw beef such as cutting boards, utensils, countertops and dishes, with soap and water.
“Consumers with questions regarding the recall can contact the JBS USA Consumer Hotline at (800) 727-2333. Consumers with food safety questions can “ Ask Karen.gov ,” said the FSIS.
Mary West is a natural health enthusiast, as she believes this area can profoundly enhance wellness. She is the creator of a natural healing website where she focuses on solutions to health problems that work without side effects. You can visit her site and learn more at http://www.alternativemedicinetruth.com . Ms. West is also the author of Fight Cancer Through Powerful Natural Strategies .
While many think of a pack of ground beef as being the meat from an individual cow, it's actually an amalgam of meat from many different cows — a single fast food hamburger can contain meat from more than 1,000 animals,6 and all you need is one sick animal to contaminate nearly unlimited amounts of meat as it all runs through the same processing equipment and gets mixed together in gigantic batches.