The United States Department of Agriculture Food Safety and Inspection Service (USDA FSIS) has updated consumers with more information this Friday concerning the ground beef recall. The (USDA FSIS) has provided the public with a list of retailers of where some of the 1.8 million ground beef could have been delivered, according to USA Today reports.
The public was assured by the USDA that none of the affected recalled beef products were distributed to the Department of Defense, the National School Lunch Program or catalog/ internet sales. However, some of the potentially tainted beef were distributed nationwide which had prompted the USDA to alert restaurants and retailers to check any beef shipments bearing the establishment “2574B.”
The list provided by the USDA FSIS of retailers who may have received some of the possible tainted beef can be viewed at the USDA FSIS website here.
On May 19, the USDA outlined a full list of the ground beef – ground beef products that were produced March 21 to April 18 out of the Wolverine Packing Company – that were recalled due to Escherichia coli (E. coli) concerns. The massive beef recall list initially did not provide the names of retailers who may have received any of the affected products.
The Centers for Disease Control and Prevention (CDC) has confirmed 11 reported cases of people sickened with E. coli; the reported cases affected states in Mass., Mich.,Mo. and Ohio.
Wolverine Packing Company had defended their company’s beef, remaining confident that strict meat checks were conducted. However, the USDA’s nearly 2 million pounds of the recalled ground beef out of the Detroit, Mich. – meat plant was confirmed to be linked according to the CDC’s findings in their investigation.
Consumers should also be aware when buying or ordering ground beef, to ask the retail establishment who supplied their beef shipments.
No reported deaths were reported as a result of this recall to date.
The USDA strongly urges everyone to cook any raw meats all the way through – ensuring no visible traces of blood or pink hue left on the meat – to an internal temperature of 160 degrees Fahrenheit to reduce their risk of E. coli before consuming.