Another distributor of pre-packaged fresh food item issues a recall due to possible contamination in its products. The U.S. Department of Agriculture (USDA) announced a Class I recall — a health hazard that could cause serious adverse health consequences — for several meat products that tested positive for the presence of non-O157 Shiga toxin-producing E. coli.

The recall was issued for more than 5,600 pounds of pre-packaged boneless veal; veal trimmings; and beef, pork, and veal ground for meatloaf that were delivered to retail and food service outlets in Illinois, New York, North and South Carolina, Pennsylvania, and Virginia.

Meat Recall Announcement

The E.coli contamination was discovered by the Illinois State Meat Inspection Service after testing samples made with meat sourced from Souderton-based Marcho Farms. The agency quickly reported their findings to USDA's Food Safety and Inspection Service (FSIS).

USDA and Marcho Farms quickly issued the recall and urged people not to consume the affected meat products.

The contaminated products are listed below:

  • Veal, Beef, Pork Ground for Meatloaf
    Details: 8.38-lb cases with "Sell By" date of "05/24/17" and case code 3122
  • Veal, Beef, Pork Ground for Meatloaf Bulk Pack
    Details: 10-lb cases with case code "3125"
  • Veal Trimmings USDA Choice
    Details: 60-lb cases with "MANFU. DATE" of "05/03/17" and case code98
  • Veal Boneless Trimmings HALAL
    Details: 60-lb cases with "MANFU. DATE" of "04/11/2017" and case code "5398"

Consumers may also view the package label [PDF] for comparison if they recently bought a Marcho Farms product.

Class I Recall

As mentioned earlier, the USDA classifies the Marcho Farms recall under Class I since an E. coli contamination is highly dangerous and is potentially deadly when ingested, especially in children.

E. coli can cause dehydration, bloody diarrhea, and abdominal cramps for about seven days (three to four days on average). These symptoms are recoverable but can also lead to kidney failure in young children and older adults, especially those with weaker immune systems.

The USDA says that Non-O157 Shiga toxin-producing E. coli (STEC) outbreaks are rare but since food contamination is one of the dangerous bacterium's more common modes of transmission, it is best to avoid consumption of potentially contaminated products. It is also advised to seek emergency medical assistance when symptoms occur.

USDA and the company note that there have been no reports of illnesses caused by the recalled meat products but both are still concerned because some consumers may still be keeping the contaminated items in their freezers.

Make Meat Safe To Eat Again

The USDA advises that raw meat should be cooked to an internal temperature of 160°F to kill bacteria and make it safe for consumption. It is also advised to use a food thermometer to accurately measure the internal temperature of the meat.

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