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Beef Recall: A Food Safety Concern
The restaurant industry might be feeling the financial burn as large amounts of beef they could be using are being recalled. More than 800,000 lbs of ground beef from a Fresno processing plant have been recalled because of concerns that link them to a salmonella outbreak, federal officials said Thursday. Cargill Inc., owner of Beef Packers Inc. in Fresno, is voluntarily recalling 825,769 lbs. of ground beef produced this summer and sold under various brand names, mostly in the West Coast states.
The outbreak is being investigated by the U.S. Department of Agriculture's Food & Safety Inspection Service. So far, 40 people in nine different states have been sickened by salmonella related to beef products with 4 being hospitalized; however, all are expected to make a full recovery. The state public health department has released a list of affected retailers, with most of them being Safeway stores in Northern California and Vons stores in Southern California. The affected meat was produced between June 5 - 23 and would have been sold last month. Individuals should check the meat that is in their freezer to ensure it did not come from these stores within this date range.
Salmonella Newport is the specific strain of bacteria associated with the outbreak. This type of Salmonella is resistant to many drugs that are typically used to treat infections and can be life-threatening, especially in individuals with a weakened immune system. Babies, the elderly, individuals with HIV infections, and those undergoing chemotherapy should seek treatment immediately if contamination is suspected. Common symptoms of Salmonella poisoning include: diarrhea, abdominal cramps, and fever within three days of eating the contaminated meat. Chills, headache, nausea, and vomiting are also symptoms of Salmonella exposure.
Foods that are suspected of Salmonella contamination should not be eaten. To prevent Salmonella infection, beef should be cooked to 160° F. Raw beef should be refrigerated within two hours o purchase, and cooked meat should be refrigerated within two hours of being cooked.
Here is a complete list of affected retailers: http://www.cdph.ca.gov/pubsforms/documents/fdbFrBPId.pdf
