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Local Meat Market Recalls Ground Beef Over Possible Salmonella Contamination

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CBS Detroit (con't)

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STERLING HEIGHTS (WWJ) - A metro Detroit meat market is recalling about 500 pounds of ground beef products that could be contaminated with Salmonella.

The affected products were sold directly to consumers at Jouni Meats, on Dequindre Road in Sterling Heights, as well as distributed to an unnamed restaurant in Macomb County.

U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) says the recalled beef was produced between Dec. 4 and Dec. 9. The products were sold in various size packages without a label.

The recall was issued after seven people fell ill from eating the ground beef. Investigators say the people who were sickened are believed to have consumed raw beef prepared as Kibbeh — an Arab dish.

Authorities say anyone who may have purchased ground beef from Jouni Meats during those dates should either return it, or throw it out. Consumers with questions should contact the company’s owner, Khalil Jouni, at 586-274-0760.

Salmonella is one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or those undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days. Individuals concerned about an illness should contact a health care provider.

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.

Recommendations for Preventing Salmonellosis:

Wash hands before and after handling raw meat and poultry with warm/hot (preferred) or cold soapy running water by rubbing hands together vigorously for at least 20 seconds. Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean up any spills right away.

The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps to dislodge bacteria and viruses from hands and surfaces. Additionally, warm/hot water helps to dissolve fats/foods, aiding in cleaning/microbe removal and can also assist in deactivation of pathogens.

If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses.

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