12.1 million pounds of ground beef recalled for Salmonella. (CHECK YOUR BEEF) - Sensationalist Headlines

https://www.usatoday.com/story/money/business/2018/12/04/ground-beef-recall-jbs-tolleson-expands-12-million-pounds/2200515002/ "The U.S. Department of Agriculture says an additional 5.1 million-plus pounds has been recalled beyond the 6.9 million pounds recalled two months ago for risk of contamination with salmonella newport, a strain of the bacteria that is a common cause of food poisoning. The 12.1 million pounds of raw beef products including ground beef were produced between July 26 and Sept. 7 by JBS USA at its JBS Tolleson, Inc., processing plant in Tolleson, Arizona. The USDA's Food Safety and Inspection Service (FSIS) "is concerned that some product may be frozen and in consumers’ freezers," the agency said in an update on its website. "These products should be thrown away or returned to the place of purchase." "Among the hundreds of products on the list are ground beef sold at Sam's Club stores in more than two dozen states and Walmart stores in Arizona, Colorado, New Mexico, Nevada and Texas. Some products were packaged with the brand names Kroger, Cedar River Farms Natural Beef and Gourmet Burger. The USDA said the meat was sold at stores nationwide. The packages have an establishment number "EST. 267" inside the USDA mark of inspection. The USDA has found as many as 246 people from 26 states have gotten sick." Check your groundbeef if you have any in the fridge.

first the lettuce, now the beef https://twitter.com/dril/status/987468596426215424

First chicken. then lettuce. now beef. So I guess the chicken really did come first.

I thought it was turkey and not chicken. Or am i mistaken ?

How can you fuck up this badly? There needs to be tighter control of food quality because this seems to be repeating. Maybe perhaps introduce shutdowns or huge fines since this can affect a lot of lives.

trump. that's how he loosened the controls on FDA regulation this is what happens

Oh yeah turkey too.

Wouldn't cooking it properly kill the bacteria?

Here's a full list of the stuff being recalled. if your brand is on it get rid of it immediately! https://www.fsis.usda.gov/wps/wcm/connect/e055456e-449a-4995-8414-13fd080e5009/JBS%2BTolleson%2BEST%2B267%2BExpanded%2BRecall.pdf?MOD=AJPERES

such a loss of food

Deregulation leads to increased food waste for producers and more frequent recalls for consumers, it benefits nobody except "intellectual conservatives"

You should be able to return it to the store for a no-questions-asked refund. That's how it works at the stores here in Florida.

So don't buy from Kroger, check. Common knowledge.

Saw Laura's Lean, immediately knew my store is going to be hit.

I guess there really is always a little shit in the meat. Joking aside, this sucks. Feels like every other item at the grocery store is a land mine now.

whats wrong with kroger

I could give you 722 reasons why. But, Kroger is gross and always reminded me of Winn-Dixie, which, ironically, is where I used to go buy my meat back home.

While it'd help sterilize it, it wouldn't help the fact that the primary means of salmonella contamination is through feces. The implications of that should be pretty clear.

It will, cooking at high temperatures tends to kill off the majority of bacteria on food surfaces. This is partially why you're supposed to cook ground beef thoroughly, to ensure that it is mostly clear of bacteria throughout (steak can be cooked rare because it's mainly the surfaces of the beef that house the bacteria). However, the same problem persists here as does with e. coli on lettuce. It's not the living bacteria that are the problem per se, but is the toxins that they produce which are not so readily destroyed by heat (or at the very least unless you own your own autoclave and plan to cook in it) that can cause illness. This is the reason why botulism is still a very real threat when canning goods, and why in food manufacture utmost care must be taken to ensure that food items are not contaminated with excessive amounts of bacteria, and especially not cross contaminated with biological waste (a somewhat tricky problem when processing whole animals that still have intestines in them filled with the stuff.) A long time ago I did some research on this for a project, and there are some pretty creative ways that meat processing plants sterilize their meat. Everything from meticulous cleaning of facilities and tools with lots of bleach and chlorinated solutions sprayed from high pressure hoses, to actual irradiation of the cuts of meat via x-ray or UV light to eradicate bacteria. Ultimately however, it is diligence and regulatory oversight that largely keep our food safe, as it is an expensive and laborious process to do all of this, and even small mistakes can effectively poison an entire batch. Food companies don't like to throw away product due to a mishap which is understandable, but in turn they also really don't like recalls or lawsuits which result from customers getting sick.

The ones near me are fine. In fact, they're the cleanest grocery stores to go to.

You guys don't wash lettuce with chlorine?