Ground Beef Recall
August 17, 2011 by USA Post
Ground Beef Recall, Another food recall hits the streets, this time more than 60,000 kilos of packages ground beef that may be contaminated with the bacteria E. coli. Grocery Stores Winn-Dixie Stores Inc., Publix Super Markets Inc. and Kroger Co. have announced recalls much of the southeastern United States.
The U.S. Department of Agriculture (USDA) announced the recall after routine testing by the Ohio Department of Agriculture revealed the presence of bacteria.
Memory is especially for products sold in Florida, Georgia, Alabama, Mississippi, Louisiana, South Carolina and Tennessee. However, the potentially contaminated meat was sent for distribution set for sale throughout the country.
So far, no illnesses have been reported due to ground beef. E. Coli can be fatal and can cause symptoms of bloody diarrhea, dehydration and more.
For specific product code number for the recall of ground beef, visit the USDA.
Stay safe in your kitchen
When preparing the meat in the country, take steps to help ensure a safe experience.
The following tips from the National Institutes of Health (NIH) are just some ways to help prevent bacteria from growing in food. Read the complete list of NIH
Refrigerate foods quickly. If food is prepared at room temperature for more than two hours, which may not be safe to eat. Set your refrigerator at 40 degrees F or lower and the freezer at 0 degrees F.
Cook foods to proper internal temperature-145 degrees F for roasts, steaks and chops of beef, veal and lamb 160 degrees F for pork, ground veal, and the earth 165 degrees F for poultry ground and 180 degrees F for whole poultry.
Use a thermometer to be sure. Foods are properly cooked when they are heated at a temperature sufficiently high enough to kill harmful bacteria that cause disease.
Prevent cross-contamination. Bacteria can spread from one food to another throughout the kitchen and can get to cut boards, knives, sponges, and countertops. Keep raw meat, poultry, seafood and their juices away from the entire ready to eat.
Wash dishcloths and sponges weekly in hot water in the washer.
Keep cold foods cold and hot foods hot.
Never defrost food in the kitchen. Use the refrigerator, cold water, or microwave.
Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
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