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E. Coli Fears Lead To Ground Beef Recall

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The Associated Press

Published: November 4, 2007

MINNEAPOLIS - Cargill Inc. said it is recalling more than 1 million pounds of ground beef that may be contaminated with E. coli bacteria, the second time in less than a month that it voluntarily has recalled beef that may have been tainted.

No illnesses have been reported, John Keating, president of Cargill Regional Beef, said Saturday.

The agribusiness giant produced the beef Oct. 8-11 at a plant in Wyalusing, Pa., and distributed it to retailers across the country. They include Giant, Shop Rite, Stop & Shop, Wegmans and Weis.

Cargill learned the meat may be contaminated after the Agriculture Department found a problem with a sample produced Oct. 8, the company said. The bacteria is E. coli O157:H7.

A spokeswoman for Cargill said 10 states are included in the recall: Connecticut, Maine, Maryland, Massachusetts, Michigan, New Jersey, New York, Ohio, Pennsylvania and Virginia.

"We are working closely with the USDA to remove this product from the marketplace," Keating said in a statement. Spokeswoman Lori Fligge said the company had no further comment.

Amanda Eamich, a spokeswoman for the USDA Food and Safety Inspection Service, said her agency will work with Cargill to track the approximately 1,084,384 pounds of beef that could be contaminated and remove it from store shelves.

On Oct. 6, Cargill voluntarily recalled more than 840,000 pounds of ground beef patties distributed at Sam's Club stores nationwide after four Minnesota children and four Wisconsin adults who ate the food developed E. coli illness. It was the same strain that prompted the latest recall.

In late September, Topps recalled 21.7 million pounds of its patties - the second-largest U.S. beef recall - and then closed its business.

USDA said later Saturday that it will increase the testing and reinspection of poultry and meat imported from Canada.

"Effective next week, the FSIS will increase testing for Salmonella, Listeria monocytogenes and E. coli O157:H7 and will require shipments be held until testing is complete and products are confirmed negative for these pathogens," said Richard Raymond, the USDA undersecretary for food safety.

He said the audit of the Canadian food safety system will focus on Ranchers Beef Ltd., which has shut down after being identified as a likely source of the E. coli outbreak that led to the Topps recall.

WHAT IS E. COLI?

•E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. The very young, seniors and people with compromised immune systems are the most susceptible to E. coli.

•E. coli is harbored in the intestines of cattle. Improper butchering and processing can cause the E. coli to get onto meat. Thorough cooking, to at least 160 degrees internal temperature can destroy the bacteria.

The Associated Press

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