Food Poisoning Law Blog : Food Poisoning Lawyer & Attorney : PritzkerLaw : Food Safety, Outbreaks & Recalls

An evidence breakthrough in the Hannaford ground beef Salmonella outbreak shows that two separate samples of leftover ground beef tested positive for the outbreak strain after they were collected from unrelated ill persons' homes in Maine and New York.

In an official update on the Hannaford food poisoning investigation, the Centers for Disease Control and Prevention (CDC) said 19 people in seven states have been diagnosed with infections from the same strain of Salmonella Typhimurium. The pathogen has proven to be resistant to several antibiotics.

When the outbreak was detected in mid-December, Hannaford issued a recall of an undetermined amount of ground beef sold through its supermarkets in Maine, New Hampshire, New York, Massachusetts and Vermont. Health officials are actively concerned more people will become sick if they stored contaminated meat in their home freezers and are unaware of the recall. See complete details of the Hannaford hamburger recall for information on what packages to avoid.

Salmonella attorneys at PritzkerOlsen, P.A., are investigating the outbreak  and accepting cases from injured individuals and families. Our law firm is one of the very few in the country practicing extensively in the area of foodborne illness litigation and we have recovered millions for victims. A good Salmonella lawyer will hold the responsible parties accountable and earn complete recoveries for medical bills, lost income, child care, transportation and pain and suffering. We currently represent Salmonella outbreak victims and provide free case consultations at 1-888-377-8900.

• Email This
• Print
• Comments
• Trackbacks
• Share Link

• Email This
• Print
• Comments
• Trackbacks
• Share Link

Maine, New Hampshire and New York are the leading states in the Hannaford ground beef Salmonella outbreak when it comes to the number of people who have been infected and confirmed as case patients. In its first detailed report on the outbreak of multidrug-resistant Salmonella Typhimurium, the Centers for Disease Control and Prevention (CDC) said each of the three Northeast states is home to four confirmed cases, or three-fourths of the total number of 16 illnesses.

The CDC said four other states each have one case: Hawaii, Massachusetts, Kentucky and Vermont. More than half of those stricken from the contaminated ground beef have been hospitalized, starting in October.

"CDC and state and local public health partners are continuing laboratory surveillance through PulseNet to identify additional ill persons and to interview ill persons about foods eaten before becoming ill,'' the CDC said in its report.

It was patient interviews that first led the USDA and other investigators to associate the outbreak with fresh ground beef sold by the Hannaford supermarket chain. Due to insufficient grinding logs kept by Hannaford, however, the investigation has failed to  identify the meatpacker that is responsible for supplying containinated raw cuts and trim that the retailer mixed into hamburger.

The Hannaford ground beef recall involves packages that have sell-by dates of December 17 or earlier. Click here for details on the Salmonella ground beef recall.

• Email This
• Print
• Comments
• Trackbacks
• Share Link

Los Angeles-based Commercial Meat Co.'s recall of almost 400,000 pounds of ground beef possibly tainted with E. coli O157:H7, comes just two weeks after Tyson Fresh Meats Inc. of Emporia, Kansas recalled 131,300 pounds of ground beef products potentially contaminated with the same bacteria.

Meanwhile, in Green County, Wisconsin, E. coli O157:H7 has caused a cluster of illnesses resulting in the hospitalizations of two children and the death of another.

There is no way to tell by looking at it, if ground beef is tainted with E.coli. Cooking meat to an internal temperature of 160 degrees or higher kills harmful bacteria. When preparing ground beef, consumers should use a food thermometer to verify that the meat has been cooked to an internal temperature of 160 degrees.

Here are some of the USDA’s other tips for reducing the risk of foodborne illness when preparing ground beef:

• Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry.
• Wash cutting boards, dishes and utensils with hot, soapy water.
• Immediately clean spills.
• Keep raw meat, fish and poultry away from other food that will not be cooked.
• Use a meat thermometer to measure internal temperature.
• Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F.
• Refrigerate raw meat and poultry within two hours after purchase, or after one hour if temperatures exceed 90° F.
• Refrigerate cooked meat and poultry within two hours after cooking.

Source: www.fsis.usda.gov

• Email This
• Print
• Comments
• Trackbacks
• Share Link

A California company is recalling 377,775 pounds of ground beef products that may be contaminated with E. coli O157:H7, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

Because Commercial Meat Co. of Los Angeles did not hold its product after FSIS discovered a problem during routine testing, 377,775 pounds of potentially tainted beef was shipped to restaurants in California and Nevada, as well as one Federal establishment in California for further processing.

The products subject to recall were produced between September 7, 2011 and October 6, 2011. Each case bears a label with the establishment number "EST. 4873" inside the USDA mark of inspection.

The following ground beef products are subject to recall:

• 5,10 and 20 lb. cases of ground beef patties
• 10,15,20,30,40 and 50 lb. cases of ground beef taco
• 5,10,15,20,25,30,40,50 and 60 lb. cases of ground beef chili 
• 5,10,15,20,30,40,50 and 60 lb. cases of bulk ground beef

No illnesses have been reported in what is the largest E coli ground beef recall so far this year. Individuals concerned about an illness should contact a healthcare provider.

E.coli O157:H7 is a bacterium that can serious or fatal infection. Symptoms include bloody diarrhea and dehydration. Children, who are especially vulnerable to foodborne illness, can develop hemolytic uremic syndrome (HUS), a severe condition that is the leading cause of kidney failure in children in the United States. It is fatal in 5-10% of the cases.

The food safety experts at the law firm of PritzkerOlsen have helped families all over the country who have endured the hardship and loss that a foodborne illness can create. If you have legal questions about an foodborne illness contact them at 1-888-377-8900 (toll free) or submit our free consultation form online.

• Email This
• Print
• Comments
• Trackbacks
• Share Link

 The Tyson ground beef E. coli recall includes hamburger sold at Kroger, Save-A-Lot and Supervalu stores in Ohio, the state where four children in one family were stricken earlier this month with E. coli O157:H7 infection.

One of those children, from Butler County, was hospitalized and the public health investigation that ensued collected leftover ground beef from the patients’ home. The meat tested positive for E. coli O157:H7 at the Ohio Department of Agriculture’s laboratory. That finding prompted this week's recall by Tyson of 65 tons of ground beef.

PritzkerOlsen, P.A., a national food safety law firm, is providing free case consultations to all victims of this outbreak at 1-888-377-8900 (Toll Free) or leave your contact information and a lawyer will call you.

The products subject to recall have a "BEST BEFORE OR FREEZE BY" date of "SEP 12 2011" and the establishment number "245D" ink jetted along the package seam. What follows is a nationwide listing of the stores where the recalled ground beef was distributed: 

Nationwide, State-Wide, or Area-Wide Distribution

Food 4 Less Stores in IL and IN

Food Lion Stores in FL, GA, NC, SC, VA, WV

Harvey's Stores in FL, GA, SC

Jay-C Food stores in IN

Kroger Stores in AR, IL, IN, KY, MI, MS, MO, OH, TN

Payless Super Market Stores in IN

Reid's Stores in SC

Ruler Food Stores in IN

Save-A-Lot Stores East of the Rocky Mountains

Scott's Stores in IN

Supervalu Stores Nationwide

Delaware

Dover AFB in Dover Delaware

Illinois

Hilander, 2206 Barnes Blvd, Rockford IL-Illinois

Hilander, 3134 11th Street, Rockford IL-Illinois

Hilander, 2514 S. Alpine Rd., Rockford IL-Illinois

Hilander, 2601 N. Mulford Rd., Rockford IL-Illinois

Hilander, 3710 N. Main St., Rockford, IL-Illinois

Hilander, 1715 Rural St., Rockford IL-Illinois

Hilander, 4860 Hononegah Rd., Roscoe IL-Illinois

Indiana

Payless Super Market, 1845 N. Scatterfield Rd., Anderson IN-Indiana

Payless Super Market, 1900 Applewood Center Dr., Anderson IN-Indiana

Payless Super Market, 3050 Meridian, Anderson IN-Indiana

Ruler Food Store, 624 E. 16th St.,Bedford IN-Indiana

Ruler Food Store, 360 E. Main St., Bloomfield IN-Indiana

Owen's, 1245 S. Jefferson, Huntington IN-Indiana

Owen's,  2718 Guilford, Huntington IN-Indiana

Payless Super Market, 65 Beck Lane, Lafayette IN-Indiana

Payless Super Market, 2513 Maple Point Dr., Lafayette IN-Indiana

Owen's, 903 Lincolnway S., Ligonier IN-Indiana

Ruler Food Store, 600 West Broadway St., Loogootee IN-Indiana

Ruler Food Store, 120 E. 2nd St., Madison IN-Indiana

Ruler Food Store, 1307 West Main St., Mitchell IN-Indiana

Ruler Food Store, 1503 West Broadway, Princeton IN-Indiana

Ruler Food Store, 805 S. Main St., Salem IN-Indiana

Owen's, 302 W. Market, Warsaw IN-Indiana

Owen's, 2211 E Center St., Warsaw IN-Indiana

Payless Super Market, 1032 Sagamore Pkwy West, West Lafayette IN-Indiana

North Carolina

Bottom Dollar, 1327 E. Dixie Drive, Asheboro NC-North Carolina

Bottom Dollar, 1810 Hwy 64-70 S.E., Hickory NC-North Carolina

Bottom Dollar, 3136 E. Kivett Drive, High Point NC-North Carolina

Bottom Dollar, 235 East Plaza Drive, Mooresville NC-North Carolina

Bottom Dollar, 1136 W. Pine Street, Mount Airy NC-North Carolina 

• Email This
• Print
• Comments
• Trackbacks
• Share Link

An Ohio E. coli outbreak has prompted a ground beef recall by Tyson Fresh Meats Inc. as state and federal health experts investigate a possible connection. The E. coli O157:H7 illnesses are located in Butler County, an area north of Cincinnati centered in Hamilton, Ohio.

USDA's Food Safety and Inspection Service published the Tyson recall notice (see below) for 131,300 pounds of ground beef after the agency was notified of the Ohio outbreak, which has illness onset dates rangining from September 8 through September 11. The Class I High Health Risk recall did not say how many people have been sickened or whether the outbreak involves cases of HUS, or hemolytic uremic syndrome.

National E. coli lawyers at PritzkerOlsen, P.A., also are investigating this ground beef outbreak, providing free consultation for victims interested in an Ohio E. coli lawsuit at 1-888-377-8900 (Toll Free). Our law firm is one of the very few in the country practicing extensively in the area of foodborne illness litigation and we have collected tens of millions of dollars for E. coli victims around the country.

USDA said the on-going investigation involved collecting leftover ground beef from the "patients’ home" on Sept. 19. The sample tested positive for E. coli O157:H7 by the Ohio Department of Agriculture’s laboratory.

The recall involves certain Kroger-brand ground beef, Butcher's Brand ground beef and generic label ground beef shipped to distribution centers in Ohio, Indiana, Tennessee, North Carolina, South Carolina,  Delaware, Florida, Georgia, Maryland, Illinois, Missouri, New York, Texas and Wisconsin. The potentially contaminated ground beef was produced by Tyson in Emporia, Kansas.

September 2011 Tyson ground beef E. coli O157:H7 recall:

• 5-pound chubs of Kroger-brand "GROUND BEEF 73% LEAN - 27% FAT," packed in 40-pound cases containing eight chubs. Cases bear an identifying product code of "D-0211 QW." These products were produced on Aug. 23, 2011 and were shipped to distribution centers in Ind. and Tenn. for retail sale.
• 3-pound chubs of Butcher’s Brand "GROUND BEEF 73% LEAN - 27% FAT," packed in 36-pound cases each containing 12 chubs. Cases bear an identifying product code of "D-0211 LWIF." These products were produced on Aug. 23, 2011 and were shipped to distribution centers in N.C. and S.C. for retail sale.
• 3-pound chubs of a generic label "GROUND BEEF 73% LEAN - 27% FAT," packed in 36-pound cases each containing 12 chubs. Cases bear an identifying product code of "D-0211 LWI." These products were produced on Aug. 23, 2011 and were shipped to distribution centers in Del., Fla., Ga., Md., Ill., Ind., Mo., N.Y., Ohio, Tenn., Texas and Wis. for retail sale.

The products subject to recall have a "BEST BEFORE OR FREEZE BY" date of "SEP 12 2011" and the establishment number "245D" ink jetted along the package seam.

• Email This
• Print
• Comments
• Trackbacks
• Share Link

Palo Duro Meat of Amarillo is recalling 40,000 pounds of ground beef products that may be contaminated with E. coli O157:H7, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

The products subject to recall include:

• 40-lb boxes containing four 10-lb chubs of fine ground beef.
Each case bears “Est. 7282” inside the USDA mark of inspection and a production code of 19110.

The frozen product was produced on Sept. 9, 2011, and shipped to two Georgia warehouses for further distribution including six school districts in Georgia associated with the National School Lunch Program. Most of the beef was not distributed and remains at the the warehouses. FSIS is not aware of any product having been served as part of school lunches in the districts. No illnesses have been reported.

Palo Duro discovered the problem when by lab tests confirmed a positive result for E. coli O157:H7 on September 22 and issued the recall the next day. E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. Those most at risk of infection are the very young, seniors and people with weakened immune systems.

Ground beef must be cooked to an internal temperature of 160 degrees to kill harmful bacteria. The only way to confirm that ground beef has been cooked properly is to use a food thermometer.

Source: http://www.fsis.usda.gov/News_&_Events/Recall_075_2011_Release/index.asp 

• Email This
• Print
• Comments
• Trackbacks
• Share Link

 A cluster of  E. coli O157:H7 illnesses in Massachusetts, Maine and Connecticut have been associated with fresh ground beef made in New York and sold in meat cases at Trader Joes, Price Chopper, Shaw's, BJ's, Ford Brothers and Giant stores.

The ground beef E. coli outbreak and recall of 545,699 pounds of Fairbanks Farms ground beef was announced early this morning by the USDA. The potentially contaminated ground beef was sold through retail meat cases under the various stores' labels. To recognize the recalled ground beef, look for the USDA establishment number EST 492 inside the USDA mark of inspection. EST 492 is the plant identifier for Fairbanks Farms.

The packages have sell-by dates ranging from September 19-28 and Oct. 6,7. Consumers also are urged to check their freezers for this product. Freezing temperatures do not kill E. coli O157:H7, a pathogenic bacteria which can lead to hemolytic uremic syndrome (HUS). E. coli HUS is a life-threatening illness that hits hardest against kids under 5 and adults over age 60. It also is dangerous to others with weakened immune systems.

This is the second New England ground beef E. coli outbreak and recall to happen in weeks. The first involved more than 20 Rhode Island Lincoln Middle School sixth graders sickened by hamburgers made in Brockton, Massachusetts, and served at Camp Bournedale in Plymouth, Massachusetts.

The Centers for Disease Control and Prevention (CDC) has been working with USDA and state health and agriculture departments to investigate these New England E. coli outbreaks.

Anyone with E. coli symptoms, especially bloody diarrhea, is urged to see a physician. Make sure stool sample tests are taken and any confirmed illness must be reported to public health officials by your doctor. For more legal information about this outbreak, contact national food safety law firm Pritzker Olsen Attorneys at 1-888-377-8900 (Toll Free). Our firm is one of the few in the country practicing extensively in the area of food poisoning and we have collected millions for victims.

We currently represent E. coli HUS patients and are accepting cases from the New England E. coli ground beef outbreaks in Massachusetts, Maine, Connecticut and Rhode Island. Pritzker Olsen attorney David Szerlag is a Rhode Island attorney.

E. coli O157:H7 is banned from ground beef in the United States. Because it is an adulterant, liability for illnesses caused by it do not stop with the manufacturer. To receive a free case consultation, call us or contact us online by completing a contact and information form. 

Prevention of foodborne illness is an important part of our mission at Pritzker Olsen. Attorneys Fred Pritzker and Elliot Olsen spent parts of this year giving seminars at industry food safety conventions to discuss the prevalence of E. coli O157:H7 in our food supply and what companies should do to prevent it.

For the complete list of recalled ground beef, click here and scroll to bottom.

• Email This
• Print
• Comments
• Share Link

The products subject to recall are:

• 4-pound packages of "GROUND BEEF PATTIES."
• Various weight bulk packages of "GROUND BEEF."

Each product subject to recall bears the establishment number "Est. 9085" inside the USDA mark of inspection as well as a "PACKED ON" date of "DEC.11.07" or "DEC.12.07."  The labels have “Packaged by Snapp Ferry” on them (see label right).

The products were sold at the Snapp Ferry retail counter in Afton, Tenn., on Dec. 11 and 12, 2007, according to the USDA-FSIS announcement. Because the incubation period for E. coli is generally between 3 and 8 days, people who have eaten the recalled Snapp Ferry ground beef or hamburger patties should watch for symptoms of E. coli O157:H7 poisoning, including severe abdominal cramping, nausea and bloody diarrhea.

The problem was discovered through routine USDA-FSIS testing. USDA has recently begun to enter data about E. coli isolates found in recalled meat into the PulseNet database, a database maintained by the CDC of the genetic fingerprints of pathogenic foodborne bacteria, including but not limited to E. coli, Listeria, Salmonella, and Shigella.  This information is used to help uncover multi-state foodborne outbreaks and to prevent future outbreaks.

USDA-FSIS has received no reports of illnesses associated with consumption of the recalled Snapp Ferry hamburgers or ground beef, but this could be due to the meat being recently sold and the long incubation period of E. coli O157:H7.

• Email This
• Print
• Comments
• Share Link