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Ground Beef Recalled Over Possible E. Coli Contamination

DETROIT (WWJ) – It’s time to check your freezers.

Kansas-based National Beef Packing Company is recalling approximately 50,100 pounds of ground beef products that may be contaminated with E. coli.

The following products are subject to recall:

•10 lb. chub of “National Beef” 93/ 7 Fine Ground Beef, Product Code 0707

•10 lb. chub of “NatureSource” 80/20 Fine Ground Chuck, Product Code 7031

•10 lb. chub of “NatureSource” 85/15 Fine Ground Beef, Product Code 7054

•10 lb. chub of “NatureSource” 90/10 Fine Ground Beef, Product Code 7344

•10 lb. chub of “NatureSource” 93/ 7 Fine Ground Beef, Product Code 7004

•10 lb. chub of “NatureWell 80/20 Fine Ground Chuck, Product Code 7484

•10 lb. chub of “NatureWell” 85/15 Fine Ground Beef, Product Code 7454

•10 lb. chub of “NatureWell” 90/10 Fine Ground Sirloin, Product Code 7577

•10 lb. chub of “NatureWell” 93/7 Fine Ground Beef, Product Code 7404

All these products bear the establishment number “EST. 208A” inside the USDA mark of inspection. The products were produced on July 18, 2013 and were shipped in 40 to 60 pound cases to retailers, wholesalers, and food service distributors nationwide, including Michigan.

The problem was discovered through routine monitoring which confirmed a positive result for E.coli O157:H7. An investigation determined National Beef Packing Co. was the sole supplier of the source materials used to produce the positive product.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) and the company have received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a healthcare provider.

Consumers with affected products should throw the meat away or return it to the store where it was purchased for a refund. For more information, visit www.nationalbeef.com.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.

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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