If You Have This Ground Beef In Your Freezer, It Could Be Contaminated With E. Coli
A public health alert was issued recently due to concerns of E.coli in specific ground beef products. Despite this, a recall was not requested since these products are no longer available for purchase.
However, suppose you happen to have any of the following ground beef products in your freezer with a production date of December 16 and 17, 2021.
In that case, you need to be aware that possible contamination is expected and the USDA is urging you to throw it out.
Here is a list of the following products:
1-lb. foam trays containing “ALL NATURAL LAURA’S LEAN BEEF 92% LEAN 8% FAT GROUND BEEF.” The product is labeled with 350/(timestamp)/Est.31805/002, with the timestamp ranging from 0602 to 1721.
1-lb. foam trays containing “Kroger GROUND BEEF CARNE MOLIDA 96% LEAN 4% FAT.” The product is labeled with 350/(timestamp)/Est.31805/002, with the timestamp ranging from 0602 to 1721.
1-lb. foam trays containing “Kroger GROUND BEEF CARNE MOLIDA 85% LEAN 15% FAT.” The product is labeled with 350/(timestamp)/Est.31805/002, with the timestamp ranging from 0602 to 1721.
1.3-lb. foam trays containing “PRIVATE SELECTION ANGUS BEEF 90% LEAN 10% FAT GROUND SIRLOIN.” The product is labeled with 350/(timestamp)/Est.31805/002, with the timestamp ranging from 0602 to 1721. Additional product is labeled with 351/(timestamp)/Est. 31805/003, with the timestamp ranging from 1549 to 1651.
1-lb. foam trays containing “Kroger GROUND BEEF CARNE MOLIDA 93% LEAN 7% FAT.” The product is labeled with 350/(timestamp)/Est.31805/002, with the timestamp ranging from 0602 to 1721.
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1-lb. foam trays containing “Kroger GROUND BEEF CARNE MOLIDA 80% LEAN 20% FAT.” The product is labeled with 350/(timestamp)/Est.31805/002, with the timestamp ranging from 0602 to 1721.
If you are experiencing any of the following symptoms such as severe stomach cramps, diarrhea, and vomiting, 3-4 days after eating contaminated food, you may be experiencing a Shiga toxin-producing E.coli infection.
It’s important to note that symptoms can vary based on the individual and can arise 1-10 days after exposure to contaminated food.
You may experience a fever of around 101 degrees. Most individuals will feel better within 5-7 days.
To avoid getting E.coli, it’s important to understand how high your chances are of receiving this food-borne illness.
Those considered at high risk are pregnant women, newborns, children, older adults, and those with a weakened immune system, including cancer, aids, HIV, etc.
Other preventative tasks include good hygiene, washing your fruits and vegetables, avoiding cross-contaminating your food, swallowing water in pools and ponds, and avoiding raw milk or unpasteurized dairy products.
A consumer with any food safety questions can contact the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday.
You can also visit the USDA website for more information and public health alerts requiring food safety.
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