US COMPANY RECALLS GROUND BEEF

20 TONS OF GROUND BEEF RECALLED
FOR POSSIBLE E. COLI CONTAMINATION

Washington D.C. (KTLA) - Over 40,000 pounds of ground beef has been recalled over fears it may be contaminated with E. Coli. Nebraska-based Tyson Fresh Meats issued the recall Friday after a routine USDA examination found the beef may be contaminated with a strain of E. coli. The beef was sold to institutions and distributors in Alabama, California, Florida, Georgia, Illinois, Indiana, Kentucky, Louisiana, Mississippi, New York, North Carolina, Ohio, South Carolina, Tennessee, West Virginia, and Wisconsin.  Affected products include 10-pound chubs of “Chuck Fine Ground Beef 80/20” with the best before or freeze-by date of 11/13/11.

Each package bears establishment number “EST. 245C” inside the USDA mark of inspection. So far no illnesses have been reported. E. coli is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. FSIS advises all consumers to safely prepare raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 degrees. Consumers who may have bought or come in contact with the product are being asked to call the company at (866) 328-3156.

A Nebraska meatpacker recalled more than 40,000 pounds of ground beef products distributed in 16 US states after a test confirmed the presence of E. Coli (Escherichia Coli).  This is a bacterium that can cause bloody diarrhea, dehydration and, in the most severe cases, kidney failure. The very young, the elderly and those with weak immune systems are the most susceptible.  The new highly industrialized way we produce meat has opened up new ecological homes for a number of bacteria.

WHAT DO THE VEDIC TEACHINGS TELL US?

In “Modern Meat,” FRONTLINE speaks with numerous scientists and industry observers who raise serious concerns about today’s meat production system. With large numbers of animals being raised together in huge feedlots covered with feces, they say, it’s easy for bacteria to spread from one animal to another.  “Cows tend to produce feces [and] feces are primarily bacteria,” says Glen Morris, a microbiologist at the University of Maryland and a former USDA official.  “When those bacteria are spread around, there’s ample opportunity for bacteria to be spread from one cow to the next.  “In the larger feedlots,” he adds, “there’s a greater chance for the passage of microorganisms back and forth. All of that contributes to the spread of microorganisms like E. Coli.”

Dr Stephen Knapp (Śrīpad Nandanandana dasa) :
“The Dangers of Meat”
“Modern Meat: A PBS Frontline Documentary”
http://www.stephen-knapp.com/
http://www.stephen-knapp.com/the_dangers_of_meat.htm