Thread: Fresno meatpacker linked to salmonella outbreak (11 states)

Fresno meatpacker linked to salmonella outbreak
10:36 AM PT, Aug 6 2009

There's another salmonella scare -- this time with ground beef from a Fresno packinghouse.

The U.S Department of Agriculture said today that Beef Packers Inc. is recalling more than 800,000 pounds of ground beef products that may be linked to an outbreak of salmonella.

The beef was processed between June 5 and June 23 and has "EST. 31913" printed on the case code labels. It was sold in stores in California, Arizona, Colorado and Utah.

Because the meat was repackaged into consumer-size packages and sold under different retail brand names, the agency is urging shoppers to check with their retailer to determine whether they may have purchased any of the meat. Consumers with questions about the recall can also call the Beef Packers consumer line at (877) 872-3635.

The link between the salmonella outbreak and the ground beef was discovered after a flurry of illnesses by the Colorado Department of Public Health and Environment, which alerted federal authorities.

This outbreak involves the Salmonella Newport strain of the disease, which is resistant to many commonly prescribed drugs and results in more frequent hospitalizations, regulators said.

Salmonella is among the most common food-borne illnesses and can be life-threatening, especially to those with weak immune systems, including infants, the elderly, and persons with HIV infection or undergoing chemotherapy. It typically causes diarrhea, abdominal cramps and fever within eight to 72 hours of infection. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.

It sometimes appears in food that is typically eaten raw, such as tomatoes, peppers and melons. Just two weeks ago a Salinas company recalled romaine lettuce because it was linked to the illness. A long-running outbreak linked to peanuts earlier this year killed at least nine people.

The steady drumbeat of food-borne illness outbreaks prompted the House of Representatives to pass food safety legislation last week. The bill would require more government inspections and oversight of food manufacturers and give the Food and Drug Administration new authority to order recalls. (The USDA oversees meat products.)

It also would require the FDA to develop a system for better tracing food-borne illnesses, and allow the government to penalize those who violate the law. Food companies would be required to create detailed food safety plans. A similar bill awaits action in the Senate.

Thorough cooking and proper meat handling practices can prevent infections from contaminated beef and other meats.

Some precautions include washing hands with hot, soapy water for at least 20 seconds both before and after handling raw meat and poultry. Cooks should prevent raw meat, fish and poultry from touching other food such as fruit and vegetables that will be served raw. And they should make sure that dishes and utensils used to prepare meats also aren't used for other raw foods unless they are washed with hot soapy water between use.

The agency also suggests using one set of cutting boards for raw meat, poultry and egg products and a different set for preparing foods that will be served without cooking. Beef and pork should be cooked to an internal temperature of 160°. Poultry needs to go to 165°. A good food thermometer is helpful for checking the internal temperatures of meat.

It's also important to get raw meat and poultry into the refrigerator within two hours after purchase and even faster on hot days.

-- Jerry Hirsch

Credit: Los Angeles Times

http://latimesblogs.latimes.com/shoppin ... break.html

I have stopped buying meat at local supermarkets.

We have a local rancher in Pennsylvania who butchers and sells pork and beef. Does a good job and I buy fromhim locally. The animals he butcher he raises himself. All local employees - no Mexicans in sight.

Can someone from an older generation answer these questions for me?

Back in the day, I assume that just like all the other American jobs, these companies hired American workers. Did we have outbreaks like this back then? Are we seeing all of these contaminations as a result of unclean illegal workers? There seems to be a bigger story here.

Originally Posted by jshhmr

Can someone from an older generation answer these questions for me?

Back in the day, I assume that just like all the other American jobs, these companies hired American workers. Did we have outbreaks like this back then? Are we seeing all of these contaminations as a result of unclean illegal workers? There seems to be a bigger story here.

There have always been problems. You just didn't hear about them as much because there was no internet to spread the story all over the country instantly. It would have been covered by the local media but not the national media. It would have been a local story only. There are probably fewer problems now than in the long ago past.

What do you consider the older generation? Smile

Your point is well-taken, jshhmr

I can think back about 30 years and don't recall us every having pervasive problems like Salmonella. Maybe we had the problems but they were not reported. And too, we didn't have the internet. And/or, it is more probable that the illegals population brings with them third world bad personal habits as well as diseases they are never tested for, etc.

See how many of these recalls you even heard anything about.

F.D.A. Recalls July 2009 - UPDATED DAILY

http://www.alipac.us/ftopict-162193-fda.html

Salmonella beef recall hits 11 states

Posted 7m ago
By Elizabeth Weise, USA TODAY

Beef Packers Inc. in Fresno, Calif. has recalled approximately 826,000 pounds of ground beef products that may be linked to an outbreak of salmonellosis, the Department of Agriculture announced Thursday.
The ground beef appears to be contaminated with salmonella Newport. There have been illnesses in 11 states with more than 21 people affected in Colorado, most in late June and July.

Salmonellosis symptoms can include abdominal cramping, diarrhea and fever within 12 to 72 hours after eating contaminated food. The illness usually lasts between four and seven days. Most people recover without treatment. The very young, the elderly and those with weak immune systems are most susceptible.

The recalled product was distributed in Arizona, California, Colorado and Utah to retail distribution centers. It was then repackaged into consumer-size packages and sold under different retail brand names.

At least 15 of the Colorado cases involved ground beef purchased at Safeway Stores, says Mark Salley, Colorado Department of Public Health and Environment spokesman. At this time, it is not known if the hamburger was distributed to other stores.

The ground beef was produced between June 5, 2009 and June 23, 2009 and might have the establishment number "ET. 31913" printed on the case code labels.

In July of 2008 Beef Packers Inc. recalled 1,560 pounds of beef cheek products because of possible contamination with E. coli O157:H7. Consumers can call Beef Packers Inc.'s recall information line at 877-872-3635

http://www.usatoday.com/news/health/200 ... beef_N.htm

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