正文
A meat company is voluntarily recalling about nearly 130,000 pounds of beef products in 15 states due to possible contamination with E coli, according to an alert issued May 11 by the USDA\'s Food Safety and Inspection Service (FSIS).
The affected beef products produced between March 1 and April 30 by Davis Creek Meats and Seafood, based in Kalamazoo, Michigan, were shipped to foodservice distribution centers and Marketplace stores in Arkansas, Florida, Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Ohio, Pennsylvania, Tennessee, Virginia, West Virginia and Wisconsin.
The beef products come with boxes bearing the establishment number Est. 1947A inside the USDA mark of inspection and a date code on the top right corner of the label between 060 and 120. The boxes also bear a net weight declaration and the message manufactured for Gordon Food Service\' or “Distributed by Gordon Food Service.
The possible E. coli contamination was dicovered by the Michigan Department of Public Health. No illnesses associated with using the affected beef products have been officially reported. But two cases were reported, according to the Saginaw News.
To prevent E coli infection, food safety experts suggest that beef should be cooked well done until the pink color disappears and the juices run clear. Hands and utensils and cutting broads need to be cleaned after contact with beef to prevent cross contamination. Raw meat and cooked meat need to be placed separately.
E. coli illness can result in symptoms including stomach cramps and diarrhea, which starts with loose, watery stools and end up with bloody stools within 1 to 3 days.
E. coli infection can lead to a serious complication known as hemolytic uremic syndrome (HUS), a cause for kidney failure. Those who developed noted symptoms of E. coli illness after eating beef should not take antibiotics, which can cause additional complications. Instead, they should consult with their physicians.
In the U.S., raw ground beef from approximately 1400 federal inspected establishments are routinely sampled for a microbiological testing. The test is to detect E. coli O157:H7 and stimulate industry action to reduce the presence of the pathogen.
E. coli contamination is rare. In 2006, only 19 out of 10,976 raw ground beef samples tested positive for the bacteria. And by March 28, 2007, only 6 samples have tested positive among 3,210 samples.
The affected beef products produced between March 1 and April 30 by Davis Creek Meats and Seafood, based in Kalamazoo, Michigan, were shipped to foodservice distribution centers and Marketplace stores in Arkansas, Florida, Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Ohio, Pennsylvania, Tennessee, Virginia, West Virginia and Wisconsin.
The beef products come with boxes bearing the establishment number Est. 1947A inside the USDA mark of inspection and a date code on the top right corner of the label between 060 and 120. The boxes also bear a net weight declaration and the message manufactured for Gordon Food Service\' or “Distributed by Gordon Food Service.
The possible E. coli contamination was dicovered by the Michigan Department of Public Health. No illnesses associated with using the affected beef products have been officially reported. But two cases were reported, according to the Saginaw News.
To prevent E coli infection, food safety experts suggest that beef should be cooked well done until the pink color disappears and the juices run clear. Hands and utensils and cutting broads need to be cleaned after contact with beef to prevent cross contamination. Raw meat and cooked meat need to be placed separately.
E. coli illness can result in symptoms including stomach cramps and diarrhea, which starts with loose, watery stools and end up with bloody stools within 1 to 3 days.
E. coli infection can lead to a serious complication known as hemolytic uremic syndrome (HUS), a cause for kidney failure. Those who developed noted symptoms of E. coli illness after eating beef should not take antibiotics, which can cause additional complications. Instead, they should consult with their physicians.
In the U.S., raw ground beef from approximately 1400 federal inspected establishments are routinely sampled for a microbiological testing. The test is to detect E. coli O157:H7 and stimulate industry action to reduce the presence of the pathogen.
E. coli contamination is rare. In 2006, only 19 out of 10,976 raw ground beef samples tested positive for the bacteria. And by March 28, 2007, only 6 samples have tested positive among 3,210 samples.
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