The US Department of Agriculture’s Food Safety and Inspection Service announced Wednesday that E. 1,67,200 pounds of fresh and frozen ground beef products have been recalled due to the threat of coli bacteria.
Among the more than 100 products manufactured by Wolverine Packing Company, a Detroit- based company, E. This action was taken after coli was found. The Minnesota Department of Agriculture has reported several cases of illness. After these people consumed ground beef, symptoms were investigated, and the company’s meat samples were later tested for E. The existence of coli bacteria was proved.
The products were distributed to restaurants across the country, but currently 15 cases have been reported in Minnesota alone. The illness started between November 2 and November 10. However, the USDA advises that some of the affected products may be in the refrigerator and be discarded immediately.
What products are affected?:-
The recall covers more than 100 fresh and frozen ground beef products. In addition to Wolverine Packing Company, these products are sold under the brands 1855 Beef, Davis Creek Meals, Farmer’s Choice, Heritage Restaurant Brands and Chain Brothers. Affected fresh products have a use by date of November 14, 2024, while frozen products have a production date of October 22, 2024. All of these products bear the words “EST. 2574B” inside the USDA inspection mark.
e. coli virus information:-
e. Coli is a bacteria commonly found in the intestines of animals and humans. While some of these types are harmless, others can cause mild to severe intestinal ailments. According to the USDA, E. coli symptoms begin 2 to 8 days after infection and last for about a week. These include dehydration, bloody diarrhea, abdominal pain, and sometimes fever.
In rare cases, especially in children and the elderly, a kidney failure disease called hemolytic uremic syndrome (HUS) can occur. This can cause symptoms such as easy bruising of the skin, pale skin and loss of urine. In such cases, it is necessary to seek immediate medical help.
Help is much needed.
Hygiene and proper food processing are important:-
The USDA notes that proper preparation of raw beef products can prevent contamination. Ground beef must be cooked to a temperature of at least 160°F (71°C). The CDC also provides guidelines for safe food handling, such as:
• Wash hands with soap before and after handling food.
• Do not keep raw and cooked food together.
• Wash fruits and vegetables properly.
• Cleaning surfaces that have come into contact with raw meat.
• Cooked food should not be kept at room temperature for more than two hours.
By following these instructions, E. Bacterial diseases like coli can be prevented. The USDA urges everyone who uses the affected product to exercise caution.
