As of May 13th, close to 200-people are ill after an outbreak of the of E. coli O103. E. coli is being reported across 10-states so far. Colorado IS NOT one of the states affected by the outbreak. Several states are investigating additional illnesses that may very well be part of this outbreak. Illnesses started popping up between March 1st and April 19th.
A multistate investigation began on March 28th, when officials in Kentucky and Georgia notified the CDC of the outbreak. Epidemiologic and laboratory evidence indicates that ground beef is the likely source of this outbreak. Two companies recalled raw ground beef products because they may be contaminated with E. coli. Grant Park Packing in Franklin Park, Ill., recalled approximately 53,200 pounds of raw ground beef products on April 24th. K2D Foods, doing business as Colorado Premium Foods, in Carrollton, Ga., recalled approximately 113,424 pounds of raw ground beef products on April 23rd. The products were sold to restaurants and institutions.
Recalled products were sold in 40-lb. bulk cardboard boxes of “North Star Imports & Sales, LLC. 100% GROUND BEEF BULK 80% LEAN/ 20% FAT” marked “FOR INSTITUTIONAL USE ONLY” with lot code GP.1051.18 and pack dates 10/30/2018, 10/31/2018, and 11/01/2018.
Recalled products are labeled with establishment number “EST. 21781” inside the USDA mark of inspection on the boxes.
K2D Foods, doing business as Colorado Premium Foods, in Carrollton, Ga., recalled approximately 113,424 pounds of raw ground beef products on April 23, 2019.
Recalled products were sold in two 24-lb. vacuum-packed packages in cardboard boxes containing raw “GROUND BEEF PUCK” with “Use Thru” dates of 4/14/19, 4/17/19, 4/20/19, 4/23/19, 4/28/19, and 4/30/19.
Recalled products are labeled with establishment number “EST. 51308” inside the USDA mark of inspection.
There are ways to help keep your family safe and handling suggestions for ground beef.
Consumers and restaurants should always handle and cook ground beef safely to avoid foodborne illness. Thoroughly cook ground beef to an internal temperature of 160°F to kill germs. Cook casseroles containing ground beef to 165°F. Never eat, serve, or sell recalled ground beef.
Wash hands with soap and water after touching raw ground beef. Use hot, soapy water or a bleach solution to wash kitchen items that touched raw meat.
Handling ground beef:
Keep raw meat separate from foods that won’t be cooked before eating.
Wash hands with soap and water after touching raw meat and before touching other kitchen items.
Thoroughly wash countertops, cutting boards, plates, and utensils with hot, soapy water or a bleach solution after they touch raw meat to avoid contaminating other foods and items in your kitchen.
Cooking ground beef:
Don’t eat raw or undercooked ground beef.
Cook ground beef hamburgers and mixtures such as meatloaf to an internal temperature of 160°F. Use a food thermometer to make sure the meat has reached a safe internal temperature. You can’t tell whether meat is safely cooked by looking at it.
For hamburgers, insert the thermometer through the side of the patty until it reaches the middle.
For foods like meatloaf place the thermometer in the thickest part of the meat.
For casseroles and for sauces that contain ground beef, such as spaghetti sauce or sloppy joe, check the temperature in several places. Casseroles should be cooked to an internal temperature of 165°F.
After cooking ground beef, refrigerate within 2 hours and use within 3 to 4 days.
When ordering at a restaurant, ask that ground beef hamburgers and mixtures be cooked to an internal temperature of at least 160°F.
Storing ground beef:
Refrigerate or freeze raw ground beef within two hours after purchase.
If you refrigerate raw ground beef, use within 1 or 2 days.
Store ground beef in a plastic bag on the lowest shelf of your refrigerator.
If you break large packages of ground beef into smaller packages for freezing:
Wash hands with soap and water after touching the meat or its packaging, and before touching other surfaces.
Use hot, soapy water to clean the area where you divided the ground beef, including kitchen counters and utensils.
Label your packages with the date they were placed in the freezer and where you purchased the ground beef.
Thawing ground beef:
The best way to safely thaw ground beef is in the refrigerator. Cook or refreeze within 1 or 2 days.
After thawing raw ground beef in the refrigerator, cook it before refreezing.
For more information about how to handle ground beef safely, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).
