Kansas company recalls 50,000 pounds of ground beef products
By Leslie Bentz, CNN
August 1, 2013 — Updated 1329 GMT (2129 HKT)
STORY HIGHLIGHTSNEW: “We are working closely with authorities to investigate this matter,” company says
USDA says the products may be contaminated with E. coli
It is the second recall this summer for the company
It recalled 22,000 pounds of beef in June because of the same concerns
The National Beef Packing Co. products, which were shipped nationwide, may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture said Wednesday.
There have been no reported cases of illness.
In an online statement Wednesday, National Beef Packing Co. reported “a voluntary recall for NatureSource Natural Beef, Naturewell Natural Beef and National Beef commodity ground beef.” It said the meat was produced on July 18 and has a use by/freeze by date of August 7.
“We are working closely with authorities to investigate this matter and are contacting our customers who have purchased this product,” the company said.
The Centers for Disease Control and Prevention estimates that 48 million people suffer from foodborne illnesses each year in the United States. Stay safe by following these steps outlined by the Food and Drug Administration:Clean properly: Wash all produce thoroughly with water and/or a vinegar solution before eating. Make sure also to wash your hands and everything else that comes into contact with food. This includes kitchen utensils, cutting boards, countertops, tableware and cookware. Wash your hands thoroughly with warm water for at least 20 seconds before touching food, after handling uncooked meat or produce, and after eating. Make sure you also wash your hands between preparing each type of food.Separate your food: Keep uncooked food from contaminating other food with dangerous bacteria. Separate raw meat, poultry, fish and produce from one another and other foods. Use separate cutting boards for meat and vegetables, or thoroughly clean the cutting board before using it to prepare a different food.Separate your utensils: Be careful not to use the same utensils to prepare different foods without first cleaning the utensils. Finally, don’t use the same utensils or dishware for both uncooked and cooked food without cleaning them first.Cook food properly: Keep food out of the danger zone by cooking it thoroughly. The danger zone is where germs thrive, between 40 degrees and 140 degrees Fahrenheit. Make sure you cook food to at least 140 degrees to kill harmful microorganisms.Check the temperature: Check your food’s internal temperature with a food thermometer, but be careful not to contaminate food with a dirty thermometer. Make sure you clean the thermometer as you check each item. A food thermometer is the only way to know if your food is cooked enough. Simply cooking meat until it turns brown may not be an accurate indication of whether your food contains harmful bacteria. If you plan to keep food warm after cooking, make sure the internal temperature doesn’t drop below 140 degrees Fahrenheit.Chill: Keep foods cold and chill leftovers quickly. Check your refrigerator with a refrigerator/freezer thermometer to make sure the temperature is 40 degrees Fahrenheit or below, and make sure your freezer is 0 degrees or below. If you have leftovers or perishable foods, refrigerate or freeze them within two hours (only one hour if the surrounding temperature is above 90 degrees F). If you thaw frozen food, don’t leave the food out at room temperature. Thaw the food in the refrigerator. If you need to thaw food quickly, place the food under cold running water or in the microwave. Then cook the food immediately.Food safety tipsFood safety tipsFood safety tipsFood safety tipsFood safety tipsFood safety tipsFood safety tipsHIDE CAPTION<<</span><</span>1234567>>>Photos: How to keep your food safe2011: E. coli contamination scareThe meat was “shipped in 40 to 60 pound cases to retailers, wholesalers and food service distributors nationwide,” the USDA said in a news release.Salad mix blamed for cyclospora outbreak in Nebraska, Iowa
It’s unclear whether it was sold at a retail level.
The product carries the USDA mark of inspection, bearing the establishment number “EST. 208A.” The possibility of contamination was raised in a routine Food Safety and Inspection Service inspection.
The recall is the second incident this summer for the company, which recalled 22,000 pounds of beef in June over concerns about E. coli contamination.
E. coli O157:H7 is a potentially deadly bacterium found in recent years in various food products, including raw beef and prepackaged greens, such as spinach and salad mixes. The USDA warns that it causes “bloody diarrhea, dehydration and in the most severe cases, kidney failure.”
Approximately 76,000 people are infected with E. coli every year, according to the Centers for Disease Control and Prevention.
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