Beef Recalled Due to Possible E. coli Contamination
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.
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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
