SOURCE ET SUITE
ENCORE DES ANIMAUX SACRIFIES QUI ONT DU VIVRE DANS DES CONDITIONS INFÂMES SIMPLEMENT DESTINES AU PLAISIR ÉGOÏSTE DE CERTAINS OMNI ET DONT LA CHAIR N' A PAS MÊME PU ÊTRE UTILISÉE!!!!!
C' EST UNE SCANDALE DE PLUS!!
DÉJÀ DES OMNIVORES EN DANGER D' ÊTRE TOUTE LEUR VIE SOUS MENACE DE MALADIES GRAVES, DONT UN BLOCAGE FATAL DES REINS
ON NE PLAISANTE PAS AVEC LE E-COLI!!!
CERTAINE QUANTITÉ DE CETTE VIANDE A PU ÊTRE CONGELÉE ET SE TROUVER ENCORE ÊTRE UN DANGER POTENTIEL!!
About 1.8 million pounds of ground beef products are being recalled because of possible E. coli contamination, according to federal food safety regulators.
The recall had public health officials once again reminding the public of the dangers of undercooked meat.
The
beef products tainted with E. coli O157:H7 — the source of at least 11
illnesses across four states including three hospitalizations — were
traced to Wolverine Packing Co., according to the U.S. Department of Agriculture's Food Safety and Inspection Service.
The
recalled ground beef products were produced from March 31 to April 18
and shipped to distributors for restaurant use throughout Massachusetts,
Michigan, Missouri and Ohio, federal officials said.
Executives with Wolverine Packing issued a statement Monday through a public relations firm.
It
said, in part, that "while none of the Wolverine Packing product has
tested positive for the pathogen implicated in this outbreak, the
company felt it was prudent to take this voluntary recall action in
response to the illnesses and initial outbreak investigation findings."
Company executives did not respond to calls for further comment.
Illness
from E. coli O157:H7 — a particular strain that releases toxins — can
be miserable, with severe abdominal cramps, bloody diarrhea and
vomiting.
"If it's not controlled, it kills young children and the
elderly," said Evangelyn Alocilja, a Michigan State University
researcher who has helped develop sensors to rapidly detect and identify
infectious agents.
In fact, it has been estimated that just 23 of
the bacteria — invisible to the naked eye even if they were clumped
together — can kill a human. In contrast, it takes 1,000 or more of a
salmonella to do the same damage, she said.
Federal officials were
alerted May 12 and have been working with the U.S. Centers for Disease
Control and Prevention and local health officials. Federal staff will
spot-check restaurants to make sure that any meat that could possibly be
contaminated is removed so that it won't be served to consumers, a
spokeswoman for the USDA said.
She said the USDA does not release a list of restaurants where the meat might have been shipped.
The USDA released a full list Monday of the recalled products,
which have the establishment number "EST. 2574B" and will have a
production date code in the format "Packing Nos: MM DD 14" between "03
31 14" and "04 18 14."
The meat would have passed its expiration
date, but there is a concern that some of it might have been frozen,
said Jennifer Holton, spokeswoman with the Michigan Department of
Agriculture & Rural Development.
"It's hopeful that we won't see any more cases," Horton said.
The
best way for consumers to reduce their risk is to avoid ordering
undercooked burgers. Specifically, ask your server for a burger cooked
to 160 degrees, said Ben Chapman, a food safety professor at North
Carolina State University .
"If you just say 'medium well,' you
might get 145 degrees or 170 degrees," Chapman said. "The protection for
consumers is being specific and maybe looking like a nerd."
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