Ground Beef Recalled Over E. Coli - News9.com - Oklahoma City, OK - News, Weather, Video and Sports |

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Ground Beef Recalled Over E. Coli

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All American Meats, Inc., is recalling more than 167,000 pounds of ground beef that may be contaminated with E. coli.

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) says a sample tested positive for E. coli on Oct. 30, but no cases of illness have been reported.

The recall affects the following products:

  • 80-lb. (approximate weight) boxes of "Ground Beef 80% Lean 20% Fat (Fine Grind)" with Sell By Date 11-03-2015 and case code 62100.
  • 80-lb. (approximate weight) boxes of "Ground Beef 73% Lean 27% Fat (Fine Grind)" with Sell By Date 11-03-2015 and case code 60100.
  • 60-lb. (approximate weight) boxes of "Ground Beef Round 85% Lean 15% Fat (Fine Grind)" with Sell By Date 11-03-2015 and case code 68560.
  • 60-lb. (approximate weight) boxes of "Ground Beef Chuck 81% Lean 19% Fat (Fine Grind)" with Sell By Date 11-03-2015 and case code 68160.
  • 60-lb. (approximate weight) boxes of "Ground Beef Chuck 81% Lean 19% Fat (Fine Grind)" with Sell By Date 11-03-2015 and case code 63130.
  • 80-lb. (approximate weight) boxes of "Ground Beef Chuck 81% Lean 19% Fat (Fine Grind)" with Sell By Date 11-03-2015 and case code 63100.

All of the recalled products are stamped with the establishment number "EST. 20420" inside the USDA mark of inspection.

All American Meats, based in Omaha, Nebraska, says the recalled meat products were shipped to retail locations nationwide. USDA and company officials expressed concern that some of the meat may be in consumers' freezers.

USDA testing detected a strain of E. coli called O157:H7, which can cause severe illness or even death. Symptoms including abdominal cramps and bloody diarrhea may develop an average of 3 or 4 days after consuming food contaminated with the bacteria.

While most people recover within a week, children under age 5 and older adults are at greater risk of severe complications, including kidney failure.

The USDA says cooking meat thoroughly to an internal temperature of 160 degrees Fahrenheit can kill harmful bacteria, including E. coli. The agency encouraged consumers to use a food thermometer to ensure that meat is cooked safely.

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