(Cargill) Company recalls ground beef after E. coli reports

Source: CNN

Cargill Meat Solutions Corp. has recalled about 8,500 pounds of ground beef that may be contaminated with E. coli, the U.S. Department of Agriculture announced Saturday.

The move came after three people, two in Maine and one in New York, were identified as becoming ill from a strain of E. coli, the government said.

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The USDA says it believes certain BJ's Wholesale Club stores in Connecticut, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York and Virginia received the products.

The recalled ground beef was shipped June 11 to distribution centers, where it was repackaged into consumer-size packages and sold under different retail brand names. The USDA did not identify the brands.

The recalled beef bears the USDA establishment number "EST. 9400," a product code of "W69032" and a "use/freeze by" date of July 1.

Read more: http://www.cnn.com/2010/HEALTH/08/28/beef.recall/

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Shipped June 11?????

This notice is coming a little late....

I interpret that date to mean use it by July 1 if it's fresh, or get it frozen for the long term. A lot of it probably has been consumed, but it's not that uncommon to store ground beef for two months...

as much of the government as they can

.....but at about 600 lbs per carcass (including bones), that is a whopping 15 cows/steers recalled......of over 6 MILLION per year. Having worked there for 10 years, the company has its problems, but ethics is generally not one of them. I realize this site sees any large company as the enemy, but this appears to be much ado about nothing. I would move on.....but, of course, the choice is yours.

Let the criticism of my post begin.

"The recalled beef bears the USDA establishment number "EST. 9400," a product code of "W69032" and a "use/freeze by" date of July 1"

is after a lot of people have been sickened or killed and epidemiologists compile enough evidence to trace back to the source of the contamination.

"American Wholefoods Cuisine" is "the vegetarian Joy of Cooking." Some people like it so much they get second copies.

The problem is a centralized and corporatized food production system that treats food and agriculture like a factory making steel, not the natural process it should be, localized and seasonal with some respect for the people, animals and land involved.

this can happen from pickers handling produce when there are aren't sufficient

bathrooming facilities -- or when there isn't sufficient time for bathrooming!!

But the major cause of the filth comes from factory farming -- and factory slaughter

houses where animal fecal matter is present -- 17% permitted by the USDA!!

The instinct to usurp and dominate nature continues throughout the system of capitalism --

and whether we're talking about factory produced eggs where fithy conditions produce more

filth -- or whether we're talking about the effort to produce fish in "fish farms" --

what's actually produced is diseasing producing foods, viruses -- and . . . and I hearing

right ... bed bugs in those egg-factories??

Capitalism kills -- !!

There's a couple of things they don't teach you in Harvard Business School, one is how to cope with defeat, the other is how to handle a shotgun, I'm going to do both right now.

We might as well should be importing all of our food from China, there wouldn't be much difference. :sarcasm:

If your factory causes a massive outbreak of foodborne illness in China, they shoot you in the head. And then bill your family for the bullet.

If it causes the same outbreak in the US, they tell you not to do that again.

from eating a hamburger in a major chain... but I suspected that it was the tomato instead of the beef... that was in 1977... I was in bed for 7 days... and I am not one to dwell on my ills... but still, now, I always ask for my hamburgers to cooked "extra well". Years before that I got sick after visiting a girl friend's house... her mother served chicken... even many years before that, I remember being told of a young woman who died after eating potato salad...I'm thinking that food "poisoning" has been with us forever... and will be... we must be careful... but not obsess