Tyson Ground Beef Recalled in 14 States
Kroger, Save-a-Lot Affected by E.coli Concerns
The USDA has announced two major ground beef recalls reaching across 14 states for E.coli contamination. Kansas-based Tyson Fresh Meats is recalling 131,000 pounds of beef. Palo Duro Meats in Texas is recalling ground beef distributed to schools.
According to The Associated Press, the USDA and Tyson Fresh Meats, of Emporia, Kan., issued a class 1 -- high risk -- E.coli health recall on beef. Affected products include five pound chubs bearing label "73 percent lean/ 23 percent fat." Packaging include "D-0211 QW" code. Affected meats were produced on Aug. 23, 2011, and shipped to Kroger retailers in Tennessee and Indiana.
Three pound chubs of Butcher's Brand ground beef with "73 percent lean/23 percent fat" labels, bearing the code "D-0211 LWIF," were sold in Food Lion markets in North and South Carolina. Similar three pound chubs were sold under a generic label with the code "D-0211 LWI." In this form, ground beef was sold in Save-a-lot, Spectrum Foods, Supervalu and the Defense Commissary Agency. Affected states include Delaware, Florida, Georgia, Maryland, Illinois, Indiana, Missouri, New York, Ohio, Tennessee, Texas and Wisconsin. This beef was also produced on Aug. 23.
Earlier this week, Palo Duro Meats also found E.coli-tainted ground beef. 40,000 pounds of frozen meat were recalled from distributors in Georgia. The product was shipped in 40 pound boxes containing four 10-pound chubs each. The meat was distributed to several schools and institutions. Product is labeled with "Est. 7282" (in the USDA mark) and code 19110. There is also a "Lot 165" labeling on the package.
The Palo Duro Meats were processed Sept. 9. Both ground beef recalls involve the E.coli O157:H7 bacteria strain. So far, five children in Ohio have gotten ill from eating the affected meat.
If you have purchased recalled ground beef, return it to the store where you purchased it for a refund. Here is the USDA's FSIS (Food Safety and Inspection Services) "Ask Karen" resource hotline. You can get help with this and other food safety recalls.
If you have eaten tainted beef, you won't likely get ill unless the meat wasn't properly cooked. E.coli can be killed by cooking meat to proper internal temperature; for ground beef, that's160 degrees. Foods should also be kept refrigerated. Cooking surfaces should be disinfected between preparation steps to avoid cross-contamination. Cooks should frequently wash hands in hot soapy water.
According to The Associated Press, the USDA and Tyson Fresh Meats, of Emporia, Kan., issued a class 1 -- high risk -- E.coli health recall on beef. Affected products include five pound chubs bearing label "73 percent lean/ 23 percent fat." Packaging include "D-0211 QW" code. Affected meats were produced on Aug. 23, 2011, and shipped to Kroger retailers in Tennessee and Indiana.
Three pound chubs of Butcher's Brand ground beef with "73 percent lean/23 percent fat" labels, bearing the code "D-0211 LWIF," were sold in Food Lion markets in North and South Carolina. Similar three pound chubs were sold under a generic label with the code "D-0211 LWI." In this form, ground beef was sold in Save-a-lot, Spectrum Foods, Supervalu and the Defense Commissary Agency. Affected states include Delaware, Florida, Georgia, Maryland, Illinois, Indiana, Missouri, New York, Ohio, Tennessee, Texas and Wisconsin. This beef was also produced on Aug. 23.
Earlier this week, Palo Duro Meats also found E.coli-tainted ground beef. 40,000 pounds of frozen meat were recalled from distributors in Georgia. The product was shipped in 40 pound boxes containing four 10-pound chubs each. The meat was distributed to several schools and institutions. Product is labeled with "Est. 7282" (in the USDA mark) and code 19110. There is also a "Lot 165" labeling on the package.
The Palo Duro Meats were processed Sept. 9. Both ground beef recalls involve the E.coli O157:H7 bacteria strain. So far, five children in Ohio have gotten ill from eating the affected meat.
If you have purchased recalled ground beef, return it to the store where you purchased it for a refund. Here is the USDA's FSIS (Food Safety and Inspection Services) "Ask Karen" resource hotline. You can get help with this and other food safety recalls.
If you have eaten tainted beef, you won't likely get ill unless the meat wasn't properly cooked. E.coli can be killed by cooking meat to proper internal temperature; for ground beef, that's160 degrees. Foods should also be kept refrigerated. Cooking surfaces should be disinfected between preparation steps to avoid cross-contamination. Cooks should frequently wash hands in hot soapy water.
Published by Marilisa Kinney Sachteleben
Happy wife. Mom of 4. 10+ year homeschool vet. Certified K-8/special ed. Yahoo! News Beat Writer: Parenting, Michigan, Detroit. Published on Helium, SEED, AT&T, Diabetes Active, Mapquest, Best Contractors, H... View profile
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