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Michigan Packer Recalls 1.8 Million Pounds of Beef

Beef shipped for restaurant use in four states may be contaminated with E. coli bacterium.

All raw meat products, including fresh and frozen ground beef, should be cooked to an internal temperature of 160 degrees F., the USDA's Food and Safety Inspection Service says.
All raw meat products, including fresh and frozen ground beef, should be cooked to an internal temperature of 160 degrees F., the USDA's Food and Safety Inspection Service says.

Detroit-based Wolverine Packing Co. has recalled 1.8 million pounds of ground beef products that may be contaminated with E. coli, the USDA’s Food and Safety Inspection Service said Monday.

The ground beef products were produced from March 31-April 14 and were sold for restaurant use in four states, Massachusetts, Michigan, Missouri and Ohio, according to a news release.

The Food and Safety Inspection Service was notified of 11 E. coli related illnesses on May 12. Illnesses were found in all four states where the suspect beef was shipped.

E. coli is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome.

This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. 

Persons who experience these symptoms should FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 degree  F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.

Carla O'Neill May 19, 2014 at 11:54 AM
The wages paid to meat packing employees is scary!
RON Ostrodamus May 19, 2014 at 12:10 PM
Perfect timing just before Memorial Day. Scary as the beef from one burger could come from a thousand different cows these days, and it could theoretically take only one to contaminate thousands of patties. Before you place your order ask if they get their patties from Wolverine, and if your server says they do not know order a brat, or a dog. Does anyone know if major distributors such as Sysco or Gordon use Wolverine? Sysco almost monopolizes restaurant distribution in restaurants, hospitals, and nursing homes.
TAASMAN May 19, 2014 at 01:20 PM
Nearest Chick-filet? "Eat More Chicken"
Sue Czarnecki May 19, 2014 at 02:23 PM
I wish I could stop eating ALL meat and poultry.
Joseph Borrajo May 19, 2014 at 03:31 PM
The continued poisoning of America, with deregulation and no FDA stamp. P3

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