The US Food Safety and Inspection (FSIS) warns that there are some ground beef products that could have been tainted with E. coli.
Ground Beef Products Contaminated With E. Coli
The contaminated products, amounting to over a dozen, were made by Greater Omaha Packing Co. The products include tubes and patties of ground beef, based on the public health alert issued by the FSIS on Saturday.
According to the FSIS, they were concerned with how some of the products could be present in the freezers of food services institutions and consumers. They also urged the public to not eat these goods as they could be contaminated with the bacteria.
The products' packaging was done on March 28. The packaging should also have a "Use/Freeze by" April 22 date and an EST. 960A establishment number.
The alert also noted that no recall was issued as these ground beef products are no longer available for purchase.
The contamination problem was found by the establishment as they were conducting product inventory that was on hold due to the positive presence of E. coli 0157:H7. The establishment then alerted FSIS that they inadvertently made use of contaminated beef portions for producing ground beef products that were made commercially available. The FSIS notes that retailers and food service institutions received the product.
The FSIS also adds that the ground beef products that were subjected to the recent public health alert have not made anyone sick to date.
Consumers are advised to bring the meat back to the retailer or throw it in the trash. The FSIS also advises consumers to prepare their raw meat products, whether frozen or fresh, safely. They also advise to only eat ground beef that has been cooked at temperature levels of 160 degrees Fahrenheit.
E. Coli Bacteria
E. coli, or Escherichia coli, are types of bacteria that can be spotted in the foods, environment, and intestines of animals and people. Though the majority of E. coli strains do not pose any harm, there are some that could cause illness and diarrhea, respiratory conditions, urinary tract infections, pneumonia, and other conditions.
Though symptoms could vary across people, common symptoms typically include bloody diarrhea, vomiting, and severe stomach cramps. Some people may also experience fever and end up getting better in five to seven days.
In most cases, people who get infected begin to feel sick three to four days post-consumption of something that contains the E. coli. However, the illness could begin anywhere within a range of one to 10 days post-exposure.
While some infections are mild, the CDC notes that others could be life-threatening or severe.
The type of E. coli present in the products is a potentially deadly one that could lead to bloody diarrhea, dehydration, and abdominal cramps roughly 2-8 days post-exposure. It accounts for more than one-third of the 265,000 annual cases of E.coli illnesses that produce Shiga toxins and that arise across America.
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