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13.5 Tons of Beef Recalled for Possible E. Coli Contamination

Denver’s Lombardi Brothers Meats issued a July Fourth eve recall of approximately 26,975 pounds of tenderized steak and ground beef products that may be contaminated with E. coli O157:H7, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

No illnesses are yet known to be associated with the meat, which was distributed to hotels, restaurants and institutional use customers in Colorado, New Mexico, Utah and Wyoming. Lombardi Brothers discovered the problem on June 30 with the company’s sampling program returned a positive E. coli test result. It then found that some product made from the same source were shipped into commerce.

http://www.dreamstime.com/stock-photo-raw-meat-patties-plate-beef-hamburger-fresh-herbs-cooking-image33223590E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2-8 days (3-4 days on average) after exposure to the organism. While most people recover, some develop a type of kidney failure called hemolytic uremic syndrome (HUS).

The condition can occur among persons of any age, but is most common in children younger than five and older adults. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

The tenderized steak and ground beef products with generic labeling were produced between June 12 and June 30, 2015.  The products subject to recall bear the establishment number “EST. 772” inside the USDA mark of inspection.

The beef products are subject to the recall include:

• Various catch weights of “BEEF BALL TIP STK CAB”
• Various catch weights of “BEEF TOP SIRLOIN STK CAB”
• Various catch weights of “BEEF TOP SIRLOIN STK CAB BASEBALL”
• Various catch weights of “BEEF COUNTRY CLUB SIRLOIN CAB”
• Various catch weights of “BEEF TOP SIRLOIN CHATEAU CAB”
• Various catch weights of “BEEF PATTY CAB 85/15 2/1R”
• Various catch weights of “BEEF GROUND CAB 75/25”
• Various catch weights of “BEEF GROUND CAB”
• Various catch weights of “BEEF GROUND CAB 80/20”
• Various catch weights of “BEEF GROUND CAB 90/10”
• Various catch weights of “BEEF GROUND CAB 75/25”
• Various catch weights of “BEEF PATTY CAB 85/15 2/1R”
• Various catch weights of “BEEF PATTY CAB 80/20 3-1 RND”
• Various catch weights of “BEEF PATTY CAB 80/20”
• Various catch weights of “BEEF GROUND 80/20  EMP”
• Various catch weights of “BEEF PATTY CAB 75/25”
• Various catch weights of “BEEF PATTY CAB 80/20 2-1 RND”
• Various catch weights of “BEEF PATTY CAB 80/20 2-1 THK”
• Various catch weights of “BEEF PATTY CAB 80/20 8-1”
• Various catch weights of “BEEF PATTY CAB 80/20 3-1 THK”
• Various catch weights of “BEEF PATTY CAB 80/20 4-1 RND”
• Various catch weights of “BEEF PATTY CAB 80/20 4-1 NO U BOARDS”
• Various catch weights of “BEEF PATTY CAB 80/20 2-1 NO UBOARDS”

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

USDA advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume beef products that have been cooked to a temperature of 145 degrees F for steaks and roasts and 160 degrees F for ground product.

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