Michigan firm is voluntarily recalling about 129,000 pounds of beef products due to possible contamination with E coli, according to a statement issued Friday by the United States Department of Agriculture's Food Safety and Inspection Service (FSIS).
The beef products produced between March 1 and April 30 by Davis Creek Meats and Seafood, based out of
Michigan, were shipped to foodservice distribution centers and Marketplace stores in
West Virginia and
The problem was discovered by Michigan Department of Community Health as part of an ongoing E coli illness investigation.
The affected beef products come with boxes bearing the establishment number "Est. 1947A" inside the USDA mark of inspection and a date code on the top right corner of the label between "060" and "120".
The boxes also bear a net weight declaration and the message "manufactured for Gordon Food Service' or “Distributed by Gordon Food Service."
For more information read
Yesterday, USDA issued a statement to alert consumers of another voluntary recall for 117,500 pounds of beef trim products because of possible contamination with E coli.
The beef trim was produced on March 27 by PM Beef Holdings, based out of Windom Minnesota, and was shipped to distributors and retail outlets in Arizona, Illinois, Iowa, Michigan, Minnesota, Ohio, Virginia and Wisconsin.
The affected beef was used to make ground beef, the USDA urged consumers to check with their local retailer to determine whether their beef was subject to the recall.
The problem was discovered by the Minnesota Department of Health as part of a current E. coli illness investigation.
For more information, read
The first beef recall in past few days was issued by Lunds and Byerly's on May 8 after a few cases of E. coli illness were linked with consumption of beef products purchased from Lunds and Byerly's stores.
The company urged customers to return or destroy ground beef purchased between April 7 and May 7.
It will offer a refund for any return and a receipt is not required.
In the meantime, all Lunds and Byerly's stores started selling several varieties of fresh ground beef provided by a new supplier, the company said in a statement.
The affected beef include ground beef purchased fresh then frozen at home and fresh beef patties, fresh or frozen meatloaf and ground chili meat, according to the company.
Nevertheless, organic fresh ground beef, frozen beef patties and beef purchased in the deli and beef sold in Lunds and Byerly's restaurants are not subject to this recall as they are not affected.
The following are the affected beef products subject to the recall.
80% Lean Ground Beef
85% Lean Ground Beef
90% Lean Ground Beef
95% Lean Ground Beef
85% Lean Ground Beef Patties
90% Lean Ground Beef Patties
95% Lean Ground Beef Patties
Fresh 3-Way Meatloaf
Fresh Oven-Ready Seasoned Meatloaf
Frozen Oven-Ready Seasoned Meatloaf
Ground Chili Meat
Fresh Wild Rice Beef Patties
Fresh Bacon Mushroom Swiss Patties
Fresh Sicilian Beef Patties
Great Foods Fast Beef Burger Bundles
Great Foods Fast Mini Meatloaf
Great Foods Fast Taco Meatloaf
Great Foods Fast Italian Meatballs
Great Foods Fast Mexican Meatballs
For more information read
The Minnesota Department of Health (MDH) are currently investigating seven cases of E coli illness involving two children and five adults in Minnesota that are associated with eating ground beef purchased from Lunds and Byerly's store since mid-April.
Routine monitoring of food borne illness by the MDH found that all the cases were caused by E. coli 0157:H7 with the same DNA fingerprint. All the cases had all purchased ground beef from a Lunds and Byerly's store since April 12. Victims became ill between April 21 and 28 after eating the affected beef.
The state health officials warned that ground beef which was brought after April 7 from a Lunds or Byerly's store should not be used. It should be discarded or returned to the store.
To prevent E coli infection, food safety experts suggest that beef should be cooked well done until the pink color disappears and the juices run clear. Hands and utensils and cutting broads need to be cleaned after contact with beef to prevent cross contamination. Raw meat and cooked meat need to be placed separately.
E. coli illness can result in symptoms including stomach cramps and diarrhea, which starts with loose, watery stools and end up with bloody stools within 1 to 3 days.
According to the health officials in
Minnesota, E. coli infection can lead to a serious complication known as hemolytic uremic syndrome (HUS), a cause for kidney failure.
Those who developed noted symptoms of E. coli illness after eating beef should not take antibiotics, which can cause additional complications.
Instead, they should consult with their physicians.
U.S., raw ground beef from approximately 1400 federal inspected establishments are routinely sampled for a microbiological testing.
The test is to detect E. coli O157:H7 and stimulate industry action to reduce the presence of the pathogen.
E. coli contamination is rare.
In 2006, only 19 out of 10,976 raw ground beef samples tested positive for the bacteria.
And by March 28, only 6 samples have tested positive among 3,210 samples.
Early on January 29, the Natural State Meat Co.,
a Batesville Ark., firm was voluntarily recalling about 4,240 pounds of ground beef products because of detection of E. coli.
The FSIS offers the following advisory on how to cook 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.