Washington Beef recalls boneless beef trim product due to possible E.coli - Outbreak News Today | Outbreak News Today Outbreak News Today
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Washington Beef, LLC, a Toppenish, Wash., establishment, is recalling 1,620 pounds of boneless  beef trim product that may be contaminated with  E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The following boneless beef product produced on Nov. 28, 2012, is subject to recall:

  • 60 lb. bulk packs of “TRIM 65/35 (FZN)”
Image/CDC

Image/CDC

The product subject to recall bears the establishment number “EST. 235” inside the USDA mark of inspection.

The problem was discovered during an internal records audit by the company, which notified FSIS. Product was shipped for further processing to a single grinding facility, then on for use in hotels, restaurants and institutions in Oregon and Washington.

E. coli O157:H7 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.

FSIS and the company have received no reports of illnesses associated with consumption of this product.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 ° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.

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