4,000 Lbs Of Beef Recalled For E. Coli

Another recall of beef over potential <"http://www.yourlawyer.com/topics/overview/e_coli_O157_H7">E. coli contamination has been announced. The Culebra Meat Market, reported WOAI.com, has recalled three beef cuts that were sold earlier this month over concerns that the meat might be contaminated with the dangerous, sometimes deadly, E. coli pathogen. No reports of illness connected to this recall have yet been announced.

The beef involved in the recall includes 4,000 pounds of stew meat, carne asada, and ground beef all produced by the Culebra Meat Market from October 2 through October 17, said WOAI.com. The beef was sold to some San Antonio, Texas area restaurants and was also sold in the Culebra Meat Market’s retail store at 2800 Culebra Road, reported WOAI.com.

Health officials are advising that meat purchased during that time frame should be discarded or returned, and should not be cooked or consumed. The Texas Department of State Health Services (DSHS) is working to determine if the recalled meat was sold at other area Culebra Meat Markets, according to WOAI.com. DSHS staff located the pathogen during routine testing of Calebra’s food products.

WOAI.com noted that the recalled meats that were sold to consumers making purchases at Culebra’s retail store located at 2800 Culebra Road, were packaged in a variety of weights and with white butcher paper with no markings. The recalled Culebra meat that was sold to restaurants was packaged in 10-pound boxes labeled with the company and product names and bears lot codes 100209 through 101709. The boxes bear inspection label “TEXAS INSP. & PSD. 740” located within an outline of the state of Texas, said WOAI.com.

Culebra Meat Market can be reached at 1-210-432-2170.

E. coli are a group of bacteria found in animal intestines and feces. While some strains are necessary for digestion; some are harmful, deadly, and toxin producing and part of a group of E. coli called Verocytotoxigenic E. coli, or VTECs, also known as Shiga-producing E. coli. Of particular concern is the virulent, sometimes deadly E. coli O157:H7 strain that is part of this group and is generally found to be the culprit in E. coli-related food-borne illness outbreak.

E. coli may cause fatal blood poisoning, cystitis, deadly septicemia, and death. Symptoms of E. coli infection include stomach cramps and watery diarrhea that may turn bloody within one to three days. E. coli taints meat through improper butchering and processing practices and, once released in the body, produces the Shiga-producing toxins that have been linked to kidney damage in young children, and can also lead to kidney failure and death.

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