Possible E. coli O157:H7 contamination prompts bison meat recall

Amid the bacteria contamination concerns, Rocky Mountain Natural Meats, a Henderson, Colo. establishment, has announced a voluntary recall of 66,000 pounds of bison meats being sold nation wide.

The recall comes after some cases of E. coli illness have been reported in Colorado.

According to health officials, five cases of E. coli 0157:H7 illnesses in the state may be associated with ground meat.

Recalled products
Rocky Mountain Natural Meats is co-operating with the FSIS, and Centers for Disease Control and Prevention (CDC) in their investigation.

Meanwhile, the company has announced a list of products that might be affected. These include:

- 'Great Range All Natural Ground Bison' in 16-ounce packages, carrying 'sell or freeze by' date June 21, June 22, and June 24

- 'Nature's Rancher Ground Buffalo' in 16-ounce packages with 'sell or freeze by' date June 22.

- 'The Buffalo Guys All Natural Ground Buffalo 90 Percent Lean' weighing 16-ounce packages and carrying a lot number 0147

- 'Great Range Brand All Natural Bison Steak Medallions' in 12-ounce packages with 'sell or freeze by' date June 23, June 24

- 'Great Range Brand All Natural Bison Sirloin Steaks' weighing 12-ounce and bearing 'sell or freeze by' date June 20, June 23 and June 24

- Boxes of 'Rocky Mountain Natural Meats Inc. Bison 10 oz. Sirloin Steaks,' weighing 5-pounds, delivered to restaurants and carrying Julian Code 0141.

All the products recalled were manufactured between May 21 and May 27, and they “bear an establishment number “EST. 20247” inside the USDA mark of inspection,” confirmed FSIS.

FSIS recommendations
Considering that the sell by dates of the affected products has passed and the consumers might have frozen ground meat, FSIS has advised the consumers to return the bison meat.

All the products recalled were manufactured between May 21 and May 27, and they “bear an establishment number “EST. 20247” inside the USDA mark of inspection,” confirmed FSIS.

At the same time, FSIS has recommended that consumers should cook raw meat to a temperature of 160° F to kill the bugs, which might pose health hazards.

The most common bacteria found in under-processed meat include campylobacter and salmonella, leading to health problems like vomiting, nausea, diarrhea. In some instances, the infection can be life threatening.

About the bacteria
E. coli or Escherichia coli is a bacteria that resides in the lower intestine of warm-blooded organisms.

One may get this infection by eating undercooked or under-processed meat.

Though the E. coli bacteria leads to mild symptoms like low fever, nausea or vomiting, some strains like O157:H7 may prove deadly and result in bloody diarrhea, dehydration, and even kidney failure called Hemolytic Uremic Syndrome.

The symptoms are severe in children, old people, and those who have weak immune system.