Minnesota meat firm recalls E.coli infected beef

A meat packing firm in Minnesota is recalling 117,500 pounds of beef shipped to eight different states in the U.S. Seven people, including five adults and two children, have contracted E.coli after consuming ground beef bought from Lunds and Byerly`s grocery stores.

According to the U.S. Department of Agriculture’s Food Safety and inspection Service, PM Beef Holdings LLC of Windom has voluntarily given the order for recalling the beef trim products sent to various distributors and retailers in Arizona, Illinois, Michigan, Minnesota, Ohio, Virginia and Wisconsin. The recall pertains to the beef trim produced on March 27th.

One of the chief culprits behind food borne diseases, Escherichia coli O157:H7 was first discovered in 1982.
It spreads through ground beef, bean sprouts and leafy vegetables. It is characterized by the symptoms of stomach cramps, dehydration and bloody diarrhea. The infection generally clears up in 5 to 10 days time. However serious infection is known to cause kidney failure and hemolytic uremic syndrome, a major cause of infant mortality.

The USDA in a release asked consumers to check with their local retailers to ensure that the products being recalled are not being stocked and sold. The Health Department said that any ground beef purchased after April 7th from a Lunds and Byerly`s store is to be discarded or returned to the store for fear of contamination with E.coli.

Certain recommendations have to be borne in mind by beef consumers to avoid falling victim to E.coli.

• Ground meat should be cooked at 160 degrees Fahrenheit to kill harmful bacteria.

• The meat should be cooked evenly from all sides.

• A thermometer should be used since colour is not a reliable indicator.

• Eating pink or red ground meat without checking the temperature poses significant risk.

Last month only Richwood Meat Co, a California based company voluntarily recalled about 107,943 pounds of frozen ground beef products amid concerns of possible E.Coli contamination.