Indeed, food poisoning outbreaks and recalls of bacteria-tainted ground beef are all too frequent. Just before the July 4 holiday this year, 13.5 tons of ground beef and steak destined for restaurants and other food-service operations were recalled on a single day because of possible contamination with a dangerous bacteria known as E. coli O157:H7. That particular bacterial strain can release a toxin that damages the lining of the intestine, often leading to abdominal cramps, bloody diarrhea, vomiting, and in some cases, life-threatening kidney damage. Though the contaminated meat was discovered by the meat-packing company’s inspectors before any cases of food poisoning were reported, we haven’t always been so lucky.
Between 2003 and 2012, there were almost 80 outbreaks of E. coli O157 due to tainted beef, sickening 1,144 people, putting 316 in the hospital, and killing five. Ground beef was the source of the majority of those outbreaks. And incidences of food poisoning are vastly underreported. “For every case of E. coli O157 that we hear about, we estimate that another 26 cases actually occur,” Gould says. She also reports that beef is the fourth most common cause of salmonella outbreaks—one of the most common foodborne illnesses in the U.S.—and for each reported illness caused by that bacteria, an estimated 29 other people are infected.
Hello,
These articles coming up are very interesting especially about bacteria and meat. Are we sure the meat gets bacteria from the slaughter houses or maybe when it is packaged? I have seen many Butchers work with chickens then put meat on top. I was in Spain and I was watching women butchers cut chickens then cut beef without wiping off the butcher block. Talking about Butcher blocks, we all know wood is much better than the white polyetheynes because bacteria get into the cuts on the board.
I just think there are so many variables even if the meat came from the United States, Canada or even Mexico. What about the central american clods that come over are cut grounded and wrapped USDA Inspected meat!!!!!
This is what I do know. That I have been on two tours of Cattle Ranches and spent he summer in Wyoming. The people who raise our Beef are Passionate about what they do. They love their famlies, their cattle and they are very proud of what they do. If they knew that bacteria was on that ground beef it did not get there from them. If its so bad maybe we need o go back the way my Grandmother (may she rest in peace) Lottie Lazar did and grind it themselves.
I trust the cattlemen and women of this country.
alan lazar
