Source: Reuters

Nebraska firm expands beef recall, USDA says
Fri Aug 15, 2008 7:07am EDT

(Reuters) - The U.S. Agriculture Department (USDA) has
said Omaha meat packing company Nebraska Beef Ltd is
expanding its recently announced beef recall, after USDA
regulators concluded that the company's production
practices on June 24 were insufficient to effectively
control E. coli.

Nebraska Beef added about 160,000 pounds of beef to last
week's beef recall of 1.2 million pounds that may be
contaminated with a particularly dangerous strain of
E. coli.

The total amount now in the recall is about 1.36 million
pounds of beef, and includes beef that was produced on
June 24, the USDA's Food Safety and Inspection Service
said on its web site
www.fsis.usda.gov/News_&_Events/Recall_029_2008_Expanded/index.asp .

The recall is "Class 1," meaning there is a "reasonable
probability" that eating the beef "will cause serious,
adverse health consequences or death," the USDA said.
It is the most dangerous level of the three classes of
recall.

-snip-

Read more: http://www.reuters.com/article/domesticNews/idUSBNG1525620080815

:sarcasm:

Food borne illness has been with us kind since humankind began eating. IMHO the US is the most progressive about alerting the public and monitoring the food supply than any other nation in the world, just because you didn't hear about it doesn't mean it wasn't there. Anyone who believes food borne illness is a greater risk with US food supplies simply hasn't seen the horrible food handling systems in most every other nation in the world. There is inherent risk in everything....eating is no exception.

retch

What gets me is that this beef was produced & shipped in

JUNE!!

and here it is August 15th. This country has gone to hell in a handbasket.

:kick:

Holy shit.

how do those of us who repackage meat into smaller portions find out if our purchase is recalled? We obviously throw the store packages out and in our freezer sit bags of pre-portioned hamburg or chicken with no label. The stores should be required to post recall notices and for those who wish to receive e-mails about recalls, stores could have us sign up for notices as soon as they are made aware and let us know immediately. Sometimes I do not go to the grocery store for several weeks, even a store posting would do me no good. I want to find out if there is a recall right away, before I eat the stuff.

you can sign up to be notified of all recalls, so at least you don't need to frequently visit the same store you previously patronized.

if you repackage, the best you can do is save the label on the off chance that there's a recall.

eventually, store databases could be sufficiently well-organized that they could easily identify all purchases of recalled products and call them (if they have your phone number from store discount memberships) or at least flag them in case you call up to check on a recall.

check out HealthyHighways.com

http://kgmb9.com/main/index.php?option=com_content&task=view&id=8635&Itemid=76

Federal health officials say the salmonella strain linked to a nationwide outbreak has been found in irrigation water and a serrano pepper at a Mexican farm.

Need I list more?

At least most people who eat the beef in the OP will adequately cook the product and never get ill.

Once again, politicians and who they are fucking is more important than corporations and who they are poisoning.

Well said.

claiming that regulation was the big evil. He argued that the corporations would police themselves out of their own self interest. These are the results.

stinks.

doesn't know to cook ground meat and tenderized meat to 160-165 degrees. Who is eating rare pre-ground hamburger? This is why there is no widespread outbreak of illness due to this as opposed to the salmonella outbreak associated with vegetables routinely eaten raw, or at least not cooked to 165.

To recap: ALWAYS cook ground and tenderized meats to 165 degrees. If you think you are safe by buying and grinding roasts, you are wrong. There are two ways to greatly increase the safety of raw/rare ground meat, the first is the best.

1. Buy large roasts, inspect the meat for cuts which extend into the roast and if they are found trim the cut entirely out. Bake the roast so that the outside 1/2 inch of the roast is 165. Cool the roast and trim the cooked portion off and grind the rest.

2. (Again not as effective) Buy large roasts, cover your cutting board with several layers of wax paper, using a clean knife make long cuts removing 1/2" from the top and sides of the roast sanitizing your knife between each cut. Before you place a cut side down remove a sheet of the wax paper placing the cut side on a clean sheet. Once the entire exterior of the roast is removed, grind the roast. The only problem may arise if you happen to begin your cut through microscopic contamination which would spread the contamination to the exposed interior cut.

Then the world would be free of idiots ....

But then: Who would be left to call names ?

You will think of something ....

Idiot may have been a bit strong, but to the point, who doesn't know to cook bought ground meat thoroughly...really?