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Cargill isn't having a good fall. A month after recalling 840,000 pounds of beef because of E. coli contamination, the company is again recalling beef. This time it's one million pounds of beef distributed to Stop & Shop, Giant, Weis, and Wegman supermarkets. The states involved include Massachusetts, Connecticut, New York, New Jersey, Michigan, Pennsylvania, Ohio, and Virginia.
Here is the info for this particular recall. If you have any questions, consumers are urged to call Cargill at 877-455-1034.
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11-04-2007 @12:24PM Deuz Augustine said... Is it this hard to not poison us?
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11-04-2007 @4:52PM Laura said... This news is EXACTLY why we eat buffalo.
Someday maybe enough people will get sick and enough cows will die for nothing, that these companies will realize the way they're raising and slaughtering cows is WRONG.
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11-04-2007 @6:16PM Dan said... uh huh.
E. coli is part of our environment.
It gets into ground meat during slaughter and processing. It also becomes more of a problem when meat from different sources is collected and ground at a central processing facility (tracking sources, knowing the sources, etc), BUFFALO is not immune to potential problems. Seriously, this is no different than salmonella and chicken.... things need to be cooked properly.
Here we go, not too much to find multiple references to buffalo and e. coli on a google search...
Posted on July 25, 2007 by E. coli Attorney
USDA announced today that Custom Pack, a Nebraska firm, is recalling ground beef distributed in Nebraska and BUFFALO distributed in Colorado. The recall was instituted after the CDC and Nebraska health officials identified at least one E. coli illness associated with the products.
The ground beef products were produced between June 1 and June 13, 2007, and were distributed to restaurants and institutions in Nebraska. The ground BUFFALO patties were produced on June 7, 2007, and distributed to restaurants and institutions in Colorado. None of these products were sold through grocery stores.
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11-04-2007 @10:12PM Ken said... This one scares me; it seems the vast majority of these things involve those nasty pre-made frozen patties, but this involves the exact same meat (3 lb value packs of 80/20) that I use all year long to make my own burgers, tacos, and meatballs. I buy the package, mix it all together, form burgers, and freeze them, and I might well have some of this in my freezer now; how on earth would I know?
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11-05-2007 @9:00AM Denise Patterson-Monroe said... This is why we only buy local meat from small local farms and small local processors, and also why we're eating less meat all the time.
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11-05-2007 @11:31AM Dan said... Ken,
Burgers need to be cooked into the well done state if you are concerned. Burgers, especially frozen ones, tossed on the grill are the usual suspect for human illness... notably because it is sometimes difficult to know if the internal temp has reached 160F. Other methods, like browning meat for tacos, browning meatballs and adding them to a sauce, chili, etc imply proper cooking temperatures with no worries. It is all about the cooking method and resultant temperature. And, since the bacteria is generally on the outside of the meat--steaks etc are not subject to the same problems unless you are making tartare. Heat quickly kills surface bacteria. Ground beef is a problem because meat with potential bacteria on the OUTSIDE is ground up, distributing the contamination to the interior of the product. Cook properly.
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