Here we go again

[BoomerD]

http://news.yahoo.com/s/nm/200...rgill_beef_recall_dc_1

CHICAGO (Reuters) - Agricultural giant Cargill Inc. said on Saturday it is recalling over 1 million pounds of ground beef distributed in the United States because of possible E. Coli contamination.

Cargill Meat Solutions said the 1.084 million pounds (491,700 kg) of ground beef was produced at the Wyalusing, Pennsylvania, facility between October 8 and October 11, and distributed to retailers across the country.

The U.S. Department of Agriculture returned a confirmed positive for the E. coli bacteria on a sample produced on October 8, the company said.

Symptoms of E. coli 0157:H7 illness, the strain associated with the recall, include potentially severe stomach cramps, diarrhea and dehydration. Children, the elderly and people with poor immune systems are the must vulnerable.

"No illnesses have been associated with this product," John Keating, president of Cargill Regional Beef, said in a statement. "We are working closely with the USDA to remove the product from the marketplace."

The recalled products have use/freeze-by dates of Oct 19 through Nov 3. Most will have the USDA establishment number of EST 9400 inside the USDA mark of inspection.

In addition there are various weights and varieties of ground beef distributed for further processing and repackaging that will not have the same establishment number.

The recall was the second by Minneapolis-based Cargill in a month. On October 7 the company recalled about 844,812 pounds (383,200 kg) of frozen beef patties produced at a Wisconsin plant.



Reports like this are proof that you shouldn't eat rare hamburger. As with burgers from Jack-in-the-Box, be sure to "cook the shit" out of your hamburger...

What's up with all the e-coli scares in recent years? WTF ever happened to quality control and taking precautions to ensure your product is safe for the markets?

 

[compnovice]

meh, thats not BULK!

 

[Chryso]

Originally posted by: BoomerD
Cargill Meat Solutions said the 1.084 million pounds (491,700 kg) of ground beef

That is a huge alternator.


So, if you cook it thoroughly then it is ok to eat?

 

[Canai]

Yet another reason to not eat burgers

 

[NikolaeVarius]

Cook burger thoroughly and we don't have this problem.

Of course, its still bad. We need high standards and a huge ass fine for bad meat.

 

[BoomerD]

Originally posted by: Chryso

Originally posted by: BoomerD
Cargill Meat Solutions said the 1.084 million pounds (491,700 kg) of ground beef

That is a huge alternator.


So, if you cook it thoroughly then it is ok to eat?

From a different story on the E. Coli blight:
http://www.nytimes.com/2007/10...t.html?ref=todayspaper
(on page 2)
"Escherichia coli is a normally harmless bacterium. But the strain E. coli 0157:H7 produces a lethal toxin and can cause severe diarrhea, kidney failure and even death. Ground beef is vulnerable to contamination, and health experts advise consumers to cook burgers thoroughly to kill germs. The government has estimated that up to 73,000 Americans a year are sickened by E. coli 0157:H7."

All meats are subject to be exposed to the germ in processing. "Piece meats" like steaks are less likely to make you sick because only the outside surfaces can become tainted, and the bacteria tends to be killed in the cooking process, but ground meat is more problematic. Since each bit of the ground meat could have been an outside surface, now the bacteria can be all through the meat, instead of just on the outer surface where it's relatively easy to kill by cooking. This means that a hamburger that's still red in the middle could potentially be full of e-coli bacteria...so...be sure to cook the shit out of your burgers...

 

[zig3695]

yeah, more dried up overcooked hamburgers... just what i want. ill take the potential stomach cramps, thank you. i got chron's anyway, my gut is used to being fucked up

 

[SlickSnake]

BTW, the living bacteria is killed by proper cooking. The TOXINS the bacterias secrete and are in the organism is not removed from cooking, and can even combine with other molecules in the food to create even more varied poisons, through both the various methods of cooking and also combining with other ingredients and spices in the foods.

Recalled Frozen BEEF INGREDIENT Pizzas

 

[Hyperlite]

You can't make me stop eating medium rare hamburgers! you can't do it!

 

[IGBT]

..fast food fanciers have been eating chit for years. great way to dispose of inferior product.

 

[Canai]

Originally posted by: SlickSnake
BTW, the living bacteria is killed by proper cooking. The TOXINS the bacterias secrete and are in the organism is not removed from cooking, and can even combine with other molecules in the food to create even more varied poisons, through both the various methods of cooking and also combining with other ingredients and spices in the foods.

Recalled Frozen BEEF INGREDIENT Pizzas

Yeah that's the scary bit. If you let the meat sit in the fridge for long enough the bacterial will multiply like crazy. Then when you cook it the cells lyse and spew wonderful toxins everywhere.

 

[warmodder]

Does it matter if I mail order prime meats as opposed to going to the supermarket? Am I safer this way or is it all an illusion because the meat tastes so good I eat it nearly raw. Haven't had a problem yet so I'll keep my fingers crossed.

 

[Mr Incognito]

Why can't companies stop thinking about pure profit and make sure our food is safe. There should be much harder sanctions for companies allowing tainted beef to be sold.

 

[SlickSnake]

Radiating meat as soon as possible is a sure fire way to stop bacteria.

Unfortunately, even microwaving food can alter the chemical composition at the molecular level, making it less nutritious and harder for the body to absorb proteins from it.

So I am sure light radiation as a preservative would have similar effects on the food. Supposedly the FDA and the USDA thinks it is a safe alternative, but glow in the dark foods would lead to glow in the dark humans over time.

Mail order meats that I have tried in the past were shipped with a bit of dry ice or an ice pack in the packages, which seemed to keep them cold, if you get them quickly. But I would imagine those companies use a lot more preservatives than the local store butcher would on the meats to help insure they do not spoil in route.

 

[waffleironhead]

cargill ceo should be required to eat random samples from the production lines, they would get their act together then.