Swift Beef Co, based in Utah, is recalling almost 50 tons of raw ground beef products that may be contaminated with E. coli, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced in recall notice dated Saturday, November 17. The products subject to the recall have establishment number “EST. 628” inside the mark of inspection, and was produced on October 24, 2018.
The product was shipped to locations throughout California, Nevada, Oregon, Utah, and Washington.
Products Subject to the Recall:
2,000 lb. - bulk pallets of Swift Ground Beef 81/19 (81% lean) Fine Grind Combo bearing product code 42982.
8-10 lb. - plastic wrapped chubs of “blue ribbon BEEF” Ground Beef 81/19 (81% lean) Coarse Grind bearing product code 42410.
8-10 lb. - plastic wrapped chubs of “blue ribbon BEEF” Ground Beef 93/07 (93% lean) Coarse Grind bearing product code 42413.
8-10 lb. - plastic wrapped chubs of “blue ribbon BEEF” Ground Beef 85/15 (85% lean) Coarse Grind bearing product code 42415.
8-10 lb. - plastic wrapped chubs of “blue ribbon BEEF” Ground Beef 73/27 (73% lean) Coarse Grind bearing product code 42510.
The problem was discovered on November 15, 2018, when FSIS found E. coli in the beef of Majestic Meats, a Swift Beef customer. That discovery led to a recall of 530 pounds of beef products to be recalled.
So far there have been no confirmed reports of adverse reactions due to consumption of these products.
Swift Beef is part of JBS USA, whose Tolleson, Arizona beef production location recalled over six million pounds of ground beef early last month due to a salmonella outbreak, which according to the Center for Disease Control's recent report, has now sickened 246 people throughout 25 states, and has hospitalized 59.
This is a Class I Recall, meaning the this is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
According to the USDA, E. coli is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
The USDA is advising that in order to limit risk of exposure consumers should ensure ground beef products have been cooked to an internal temperature of 165 degrees.
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