More than 16,000 pounds of ground beef sold at Walmart recalled over E. coli risk

[BumRushDaShow]

Source: NPR

May 4, 2024 10:12 AM ET


Over 16,000 pounds of ground beef produced by Cargill Meat Solutions and sold at Walmart have been recalled due to concerns of a possible E. coli contamination.

The contaminated beef was produced on April 26 and April 27 and distributed to Walmart stores throughout the eastern U.S., according to the U.S. Department of Agriculture.

So far, there have been no confirmed reports of illness linked to the beef products, USDA said. Cargill said it launched a voluntary recall out "of an abundance of caution."

The Pennsylvania-based food distributor became concerned of a possible contamination after discovering that "previously segregated product had been inadvertently utilized in the production of ground beef," the agency said.

Read more: https://www.npr.org/2024/05/04/1249172053/walmart-ground-beef-recall-e-coli-cargill

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Link to Cargill STATEMENT - Statement on US Beef Product Recall

Link to USDA product RECALL - Cargill Meat Solutions Recalls Ground Beef Products Due to Possible E. coli O157:H7 Contamination

[LiberalFighter]

1. Only 16,000 lbs?

[BumRushDaShow]

2. For Cargill's PA product.

I expect there are a pile of OTHER on-going ground beef recalls outside of this particular one.

[TeamProg]

3. Now THAT is the most logical news I've heard today. It's perfect. nt

[dchill]

4. Cargill "Meat Solutions." Hmm.

Apparently a misnomer.

[NowsTheTime]

5. Gonna stick with my vegi burgers even if they are processed food....

[ProfessorGAC]

6. Risk For Anyone Who Likes...

...medium to lower cooking.
E Coli has been found to survive 60°C (140°F) for 5 minutes. That's not a common result, but has haooened and is repeatable. The kill rate is still close to 99%, but that's not 100%.
Over the time to cook a burger, it would only be at that temperature for a minute or two. So, at medium done, which is 145°, there's a definitive risk. Naturally, rare or medium rare are higher risk.
At a medium-well temp of 155°, which is 5.5°C warmer the kill rate goes up & you get that extra couple minutes above 140.
Well-done is very likely safe. But, I don't know how many people like burgers well done.
While the risk is low at medium to higher cook temperatures, recalling it is the wise & safe thing to do.