ALERTE USA : RAPPEL DE VIANDE CONTAMNIEE, NORD USA

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."