Published: Wed, December 05, 2018
Money | By Wilma Wheeler

5.1 million pounds of beef added to salmonella recall

5.1 million pounds of beef added to salmonella recall

"The scope of this recall expansion now includes an additional 5,156,076 pounds of raw beef products, which were produced and packed from July 26, 2018, to September 7, 2018".

More than 12 million pounds of beef is now under recall as Arizona meat packing plant JBS Tolleson, Inc. announced it was expanding a recall implemented in October.

As the U.S. Department of Agriculture investigated an October recall on beef, officials realized some patients were falling ill from products not included in the initial recall, so they chose to expand it.

All product supplied from JBS packaging facility in Tolleson, AZ.

The products subject to recall bear establishment number "EST".

Among the products recalled were ground beef, boneless beef sirloin trimmings, chuck beef, brisket and several types of burgers. All of the affected beef was packaged from July 26 to September 7. These items were shipped to retail locations nationwide.

People were falling sick with salmonella in 16 states across the USA throughout August.

Consumption of food contaminated with salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses, the USDA said. The FSIS has also provided images of the product labels. If you have any of these products, you're encouraged to throw them away. Otherwise healthy adults are usually sick for four to seven days. Most people recover without treatment.

Missouri has several outlets where consumers may have purchased the meat that could contain Salmonella.

The USDA says salmonella is prevalent in raw poultry and meat and is reminding people to properly cook and handle meat.

Common symptoms of a salmonella infection typically appear within 12 to 72 hours after exposure to the bacteria and may include diarrhea, abdominal cramps and fever. "Other cuts of beef should be cooked to a temperature of 145°F and allowed to rest for at least 3 minutes", USDA said.

Beef in freezers, however, still worries the USDA and Centers for Disease Control. In addition, "only consume ground beef that has been cooked to a temperature of 160°F".

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