The U.S. Department of Agriculture's Food Safety and Inspection Service issues the recall of over 62,000 pounds of raw beef products potentially contaminated with E. coli.

Beef Recall Announced

According to the USDA announcement, the 62,112 pounds of ground beef products getting recalled were packaged by the Aurora Packing Company, Inc. on April 19, 2019. All of the products display the establishment number "EST. 788" in the USDA mark of inspection.

While the packaging was done in North Aurora, Illinois, the raw beef products were distributed nationwide, so the recall will occur throughout the country.

USDA also provided a list of products that are subject to recall, which includes steak cuts, ribs, brisket, and more. The issues with the meat were discovered during random testing of the FSIS.

E. Coli Outbreak

The recall comes nearly a month after the USDA and CDC issued a warning about a multi-state Shiga toxin-producing E. coli O103 outbreak linked to ground beef. As of May 13, CDC has recorded 196 cases of the infection across 10 states with 28 hospitalized individuals.

Aside from the Aurora Packing Company, companies Grant Park Packing and K2D Foods have also already recalled raw beef products in April. Investigators are continuing to track other sources of contaminated ground beef.

How To Avoid E. Coli Infections

While USDA, CDC, and other health officials are heading the recalls of contaminated raw beef products linked to the bacteria, CDC said that it's also important for individuals to make sure they're taking the necessary precautions to be safe.

For instance, ground beef should be cooked at an internal temperature of 160 degrees Fahrenheit and casseroles with ground beef at 165 degrees Fahrenheit. Upon cooking, the dish should be refrigerated within two hours and consumed within three to four days.

Recalled ground beef should not be eaten, served, or sold.

When handling raw ground beef, it's important to wash hands and kitchen tools thoroughly before and after touching the meat. Raw meat should also be handled separately from cooked food items.

Most Shiga toxin-producing E. coli infections begin showing symptoms three to four days after the consumption of contaminated food. It usually lasts five to seven days with symptoms that include stomach cramps, vomiting, diarrhea, and a fever.

However, some infections are more severe than most. Five to 10 percent of all STEC patients develop a kidney failure known as the hemolytic uremic syndrome, which could potentially lead to permanent damage or even death.

USDA advises individuals who suspect they're infected to contact a health care provider.

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