South Gate Meat Co., of South Gate, California, is recalling approximately 35,000 pounds of ground beef products that may be contaminated with <"http://www.yourlawyer.com/practice_areas/food_poisoning">E. coli O157:H7, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) just announced.
The products subject to recall include:
â€¢ 20-, 30-, and 40-pound bulk packages of “SOUTH GATE MEAT CO. GROUND BEEF.”
â€¢ 30-, 40-, and 50-pound bulk packages of “SOUTH GATE MEAT CO. COARSE GROUND BEEF.”
â€¢ 10- and 20-pound packages of “SOUTH GATE MEAT CO. GROUND BEEF PATTIES.”
Each package bears establishment number “EST. 6217″ inside the USDA mark of inspection. These ground beef products were produced between the dates of June 7, 2010, through June 21, 2010, and were shipped to restaurants in the Los Angeles and Orange County, California area.
The problem was discovered through FSIS microbiological sampling, which confirmed a positive result for E. coli O157:H7. FSIS and the company have received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.
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 generally found to be the culprit in E. coli-related food-borne illness outbreak.
E. coli may cause blood poisoning, cystitis, 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.
The firmâ€™s owner, John Dritsas and the company’s Vice President, Angelo Dritsas can be reached at (323) 564-1701. Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.