Another Beef Recall: Cargill Gets E. Coli

WICHITA - Cargill Meat Solutions said it is voluntarily recalling approximately 1,084,384 pounds of ground beef produced at its Wyalusing, Pa., Cargill Regional Beef facility because of the possible presence of E. coli O157:H7. The ground beef products subject to recall were produced at the Wyalusing plant between Oct. 8 and 11, 2007, and were distributed to retailers nationwide.
calendar icon 5 November 2007
clock icon 2 minute read

E. Coli

Cargill learned of the possibility of contamination after the U.S. Department of Agriculture returned a confirmed positive on a sample of product produced Oct. 8, 2007.

“No illnesses have been associated with this product,” said John Keating, president, Cargill Regional Beef. “We are working closely with the USDA to remove the product from the marketplace.”

Each package or label bears the establishment number “Est. 9400” inside the USDA mark of inspection. As the use/freeze-by dates for products subject to this recall have expired, consumers are urged to look in their freezers for these products and return or discard them if found.

States impacted by the recall are: Connecticut, Maine, Maryland, Massachusetts, Michigan, New Jersey, New York, Ohio, Pennsylvania and Virginia.

In addition to the above listed products, there are various weights and varieties of ground beef, ground chuck, and ground sirloin product that were distributed for further processing and repackaging and will not bear the same establishment number on the package.

Consumers with questions about the recall should contact the company’s food safety line at 1-877-455-1034. Media with questions should contact the company’s media representative, Lori Fligge, at 952-742-2275.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to foodborne illness. Food safety experts recommend cooking any ground beef to an internal temperature of 160 degrees F., or until the meat is no longer pink and the juices run clear. Also, avoid contaminating other foods with any E. coli bacteria that may be present in meat by:

Washing hands, utensils and cutting boards after they have been in contact with raw meat before they touch other food.

Putting cooked meat on a clean platter, rather than on the other one that was used to hold raw meat.

TheCattleSite News Desk

© 2000 - 2024 - Global Ag Media. All Rights Reserved | No part of this site may be reproduced without permission.