USDA Warns of Recall for 30 Tons of Ground Beef Contaminated with E. coli
USDA Issues Warning About Recall of 30 Tons of Ground Beef for E. Coli Contamination
The US Department of Agriculture has issued a warning about a recall of nearly 30 tons of raw ground beef due to possible E. coli contamination. American Foods Group, LLC, doing business as Green Bay Dressed Beef, LLC, has recalled several ground beef products shipped to Georgia, Michigan, and Ohio. The products, produced on August 14th, were recalled the following day. The USDA advises that the affected items should be thrown away or returned to the place of purchase.
The contamination was discovered when a sample collected by a state public health official tested positive for the bacteria. However, there have been no confirmed reports of adverse reactions from consuming these products. E. coli is a type of bacteria that is commonly found in the environment, food, and the intestines of humans and animals. Consumption of certain strains of E. coli can lead to symptoms such as diarrhea, vomiting, fever, and stomach cramps, which typically last for three to four days. While most people recover within a week, some cases can be more severe and last longer.
In addition to causing gastrointestinal symptoms, E. coli can also be responsible for urinary tract infections (UTIs). Experts warn that deaths caused by E. coli-related UTIs may be on the rise. Raw meat, which can be contaminated with E. coli strains that cause these infections, is a potential source of transmission. Professor Lance Price, director of George Washington University’s Antibiotic Resistance Action Center, explains that while the concept of foodborne E. coli causing UTIs may seem strange, it is important to recognize that raw meat often carries the strains responsible for these infections.
To ensure the safety of meat consumption, the USDA advises using a meat thermometer to ensure that it is cooked to at least 160 degrees Fahrenheit. This temperature is necessary to kill harmful bacteria, including E. coli. Taking this precautionary measure can help reduce the risk of foodborne illnesses associated with E. coli contamination.
