Deadly E. Coli Discovered In Multiple Beef Products. 5,000 Pounds Recalled For Suspected Contamination

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March 28, 2019

“Approximately 4,838 pounds of beef products are being recalled because of a possible E. coli contamination, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) said Tuesday.”

"The beef heel and chuck tender products from the Aurora Packing Company, Inc. in North Aurora, Ill., were made and packed on Feb. 27 and shipped 'for institutional use' in Illinois, Iowa and Wisconsin, according to the recall notice."

The announcement reveals that this particular strain of the potentially deadly bacterium has been identified as E. coli O157: H7.

“Exposure to E. coli can result in 'dehydration, bloody diarrhea, and abdominal cramps' for two to eight days, the FSIS warned. In some cases, the bacterium can also cause hemolytic uremic syndrome (HUS), a kind of kidney failure.

"HUS is most common among older adults and children younger than 5 years old.”

The good news is that, so far, there have been no reported illnesses from consumers eating the beef products. The contamination was discovered during routine tests conducted by the Food Safety Inspection Service (FSIS).

"FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

"When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls."

The affected products are: “Aurora Angus Beef Boneless Beef – Chuck Tender,” with the case code 61150 and “Boneless Beef – Heel Meat” with case codes 29970 and 49970.

They were sold in bulk pieces and shipped in cardboard box case packages of various weights. The USDA mark of inspection on the recalled products is labeled with “EST. 788.”

“FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume [a] product that has been cooked to a temperature of 165°F.

'The only way to confirm that beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures [the] internal temperature.”

The FSIS is cautioning facilities that may have received some of these beef products to NOT serve them. Instead, the establishment should throw it out or return it to place e off purchase.

The FSIS recommends that any establishment that has purchased the recalled products should throw them away or return them.

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