Recall of ground beef due to possible E. coli contamination

Mindy D · ‎05-23-2010

https://www.fsis.usda.gov/recalls-alerts/american-foods-group-llc-recalls-ground-beef-products-due-p...

Check the USDA page above for more information on this recall. This meat was shipped to distributors in three states but it could show up anywhere.

Cook all ground beef to an internal temperature of 165°F.

Nightowlz · ‎03-11-2010

Have there always been this many recalls on food items or has this just happened since Covid. Seems like there are more now?

I have never bought hamburger in those chubs. The name even sounds gross. I will stick to grass fed hamburger. Who knows what's in regular hamburger they sell?

Mindy D · ‎05-23-2010

@Nightowlz wrote:
Have there always been this many recalls on food items or has this just happened since Covid. Seems like there are more now?
I have never bought hamburger in those chubs. The name even sounds gross. I will stick to grass fed hamburger. Who knows what's in regular hamburger they sell?

@Nightowlz @The animals naturally have E. coli in their guts. Whether they're grass fed or not isn't very important. Grass fed animals are colonized with E coli at nearly the same rates as regularly raised cattle. Cook all ground beef to an internal temperature of 160°F. Use an accurate meat thermometer.

Sooner · ‎03-10-2010

In my opinion, grass fed beef (all grass fed) is not as good as beef that is not totally grass feed. It is a little leaner and tougher, and stronger flavored. I was raised with grain fed, pasture raised and then beef from pasture and grain fed--which to us was the big winner.

CatsyCline · ‎07-24-2013

STEC O157:H7 is labeled an Adulterant - this was the result of the Jack In The Box tragedy in the '90s.

Ground beef as it is sold in packages can be made up of hundreds of cow carcasses. The processors at the slaughterhouse combine all the scraps to make the ground beef we buy. the slaughterhouse plant meat cutters dissect all the carcasses on an assembly line. they gut the animals. when a steer intestine or colon is nicked in the processing, e-coli gets into the mix. Meat Inspectors are always on the alert for O157:H7. other strains may slip through.

i've started buying a chuck steak or something for my hamburg and process it myself.

Trailrun23 · ‎05-31-2022

I don't ever buy chub packs of hamburger either; it grosses me out to even see the big tubes of it at the store; I prefer to see what I am getting. I usually buy mine at Costco, divide it into six portions, and freeze flat in freezer bags. Since there is just the two of us, it lasts quite awhile for chili, soups, and the occasion meat sauce for spaghetti. We eat Impossible burgers when we want want hamburgers.

Mindy D · ‎05-23-2010

@CatsyCline wrote:
STEC O157:H7 is labeled an Adulterant - this was the result of the Jack In The Box tragedy in the '90s.

Ground beef as it is sold in packages can be made up of hundreds of cow carcasses. The processors at the slaughterhouse combine all the scraps to make the ground beef we buy. the slaughterhouse plant meat cutters dissect all the carcasses on an assembly line. they gut the animals. when a steer intestine or colon is nicked in the processing, e-coli gets into the mix. Meat Inspectors are always on the alert for O157:H7. other strains may slip through.

i've started buying a chuck steak or something for my hamburg and process it myself.

@CatsyCline @In this case, the E. coli is not O157, however this

also a shiga toxin producing strain, which is also very dangerous. It is STEC O103. STEC stands for shiga toxin producing E. coli.
Cook all ground beef to an internal temperature of 165°F.

depglass · ‎03-10-2010

I buy only beef that has been ground by my local market. Perhaps I'm dreaming but I think my odds are much better of not getting sick. I avoid those chubs and those square pkgs that I know come from some central processing plant.

CatsyCline · ‎07-24-2013

@Mindy D wrote:
@CatsyCline wrote:
STEC O157:H7 is labeled an Adulterant - this was the result of the Jack In The Box tragedy in the '90s.

Ground beef as it is sold in packages can be made up of hundreds of cow carcasses. The processors at the slaughterhouse combine all the scraps to make the ground beef we buy. the slaughterhouse plant meat cutters dissect all the carcasses on an assembly line. they gut the animals. when a steer intestine or colon is nicked in the processing, e-coli gets into the mix. Meat Inspectors are always on the alert for O157:H7. other strains may slip through.

i've started buying a chuck steak or something for my hamburg and process it myself.
@CatsyCline @In this case, the E. coli is not O157, however this
also a shiga toxin producing strain, which is also very dangerous. It is STEC O103. STEC stands for shiga toxin producing E. coli.
Cook all ground beef to an internal temperature of 165°F.

@Mindy D i realize that. i was just pointing out that O157 has been identified as an Adulterant, whereas, it had not been before the Jack in the BOx outbreak. before it was a known bacteria but not labeled an Adulterant. Adulterant means the contaminated carcasses get pulled from the line and destroyed and i believe the plant is then scrubbed and cleaned.