Multi-State Salmonella Outbreak Linked to Beef
Cargill Meat Solutions is recalling nearly 30,000 lbs. of potentially tainted ground beef products. The beef has been linked to a Salmonella Enteritidis outbreak that has left 33 sick in 7 states.
“Food borne illnesses are unfortunate and we are sorry for anyone who became sick from eating ground beef we may have produced,” stated John Keating, Cargill Beef president in a recent press release.
Beef Linked to 33 Illnesses in 7 States
According to the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS), Cargrill Meat Solutions is recalling 29,339 pounds of fresh grown beef products due to possible Salmonella Enteritidis contamination. The FSIS became aware of this issue while investigating a multi-state outbreak of Salmonella which has sickened 33 people in 7 states. The beef products were repackaged into consumer-sized packages and sold under different retail brand names at various locations across the country.
Salmonella Outbreak Information
- 33 cases of Salmonella Enteritidis have been linked to the Cargill beef.
- 11 people have been hospitalized- no deaths have been reported.
- Illnesses have been reported in the following states: MA, ME, NH, NY, RI, VA, and VT.
- The recalled beef products were repackaged into consumer-sized packages by Cargrill’s customers and were sold under different retail brand names.
- Consumers are urged to contact the toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) if they have any questions.
Description of Recalled Meat Products
- Recall involves 14 pound chub packages of “Ground Beef Fine 85/15” sold to retailers in 42-pound cases.
- Recalled products bear the EST. # 9400 located USDA mark of inspection.
- The products (produced on May 25, 2012) are no longer available for sale but may still be in consumer’s freezers.
- The beef was shipped to distribution centers in Connecticut, Maine, and New York where it was repackaged and shipped to various states.
Tips below provided by the USDA.
- Refrigerate raw meat and poultry within two hours after purchase.
- Keep raw meat, fish and poultry away from other food that will not be cooked.
- Cook raw meat at 160oF and poultry at 165oF to ensure safe temperatures before eating.
- Wash hands with warm, soapy water for at least 20 seconds after handling raw meat.
- Wash cutting boards, dishes, and utensils with hot soapy water after use.
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