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2007-8-30 23:08:18 |
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Marler Blog Posted at 9:07 AM on June 9, 2007 by Food Poisoning Attorney Seven more E. Coli outbreak cases confirmed in North Carolina Ben McNeely of the Independent Tribune reported that now seven cases of E. coli have been confirmed by area hospitals. The outbreak centers around Captain’s Galley Seafood Restaurant on Main Street in China Grove. Rowan and Cabarrus health officials said the common thread in all the patients is that they ate at the restaurant between May 26 and May 29. In the last six weeks there have been at least six recalls of red meat and nearly 50 people sickened. Tyson Fresh Meats voluntarily recalled 40,440 pounds of ground beef products due to possible contamination with E. coli O157:H7. The ground beef products were produced on June 2, 2007 and were distributed to retail establishments in Alabama, Arkansas, Colorado, Kansas, Kentucky, Louisiana, Missouri, Mississippi, New Mexico, Oklahoma, Tennessee and Texas. Seven Minnesotans who were confirmed as part of the E. coli outbreak that prompted PM Beef Holdings to recall 117,500 pounds of beef trim products that was ground and sold at Lunds and Byerly’s stores. Thirteen people have been confirmed ill with E. coli O157:H7 infections after eating ground beef produced by United Food Group sold in Arizona, California, Colorado, Idaho, Nevada, New Mexico, Oregon, Utah, Washington, Wyoming and Montana. 445,000 pounds of meat has been recalled. Over twenty people have been confirmed ill with E. coli O157:H7 infections in Fresno County. The Fresno County Department of Community Health inspected the “Meat Market? in Northwest Fresno, a potential source of the outbreak. The outbreak investigation is ongoing. Two people were confirmed ill with E. coli O157:H7 infections in Michigan after eating ground beef produced by Davis Creek Meats and Seafood of Kalamazoo, Michigan. The E. coli outbreak prompted Davis Creek Meats and Seafood to recall approximately 129,000 pounds of beef products that were distributed in Arkansas, Florida, Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Ohio, Pennsylvania, Tennessee, Virginia, West Virginia, and Wisconsin. Several people were confirmed ill with E. coli O157:H7 infections in Pennsylvania after eating E. coli-contaminated meat products at Hoss’s Family Steak and Sea Restaurants, a Pennsylvania-based restaurant chain that purchased its meat from HFX, Inc., of South Claysburg, Pennsylvania. As a result of the outbreak, HFX recalled approximately 4,900 pounds of meat products. Contact the author at Marler Clark LLP, PS 6600 Columbia Center 701 Fifth Avenue Seattle, WA 98104 Phone: 866-770-2032 ------------------------------------------------------------- The following is prepared by the USDA for those who are interested in learning how to use beef safely. Preparing Ground Beef For Safe Consumption USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov Although the product(s) being recalled should be returned to the point of purchase, consumers preparing other ground beef products should heed the following advice. Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 °F. When a ground beef patty is cooked to 160 °F throughout, it can be safe and juicy, regardless of color. The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate food thermometer. Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7. Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 °F has been reached is a significant risk factor for foodborne illness. Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, seniors, and those with compromised immune systems. |
