Enough to make a quarter-pounder for every man, woman, and child in Texas | Severe diarrhea possible
| JBS Tolleson, Inc. recalls raw beef due to possible Salmonella contamination
Class I Recall 085-2018 | Health Risk: High
| USDA, WASHINGTON, Oct. 4, 2018 – JBS Tolleson, Inc., a Tolleson, Ariz. establishment, is recalling approximately 6,937,195 pounds of various raw, non-intact beef products that may be contaminated with Salmonella Newport, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
[Salmonella are usually transmitted to humans by eating foods contaminated with animal feces. – Ed.]
The raw, non-intact beef items, including ground beef, were packaged on various dates from July 26, 2018 to Sept. 7, 2018. The following products are subject to recall: [Products List (PDF) (or XLSX) | Product Labels (PDF only) | Distribution List (PDF)]
The products subject to recall bear establishment number “EST. 267” inside the USDA mark of inspection. These items were shipped to retail locations and institutions nationwide.
About JBS – Source: https://jbssa.com/about/
[The JBS website has no mention of the fact that it is responsible for a food contamination case with the potential to sicken tens of millions of consumers. – Editor]
JBS® USA is a leading processor of beef, pork and lamb in the U.S., a leading processor of beef in Canada and the largest cattle feeder in the world with operations in the U.S. and Canada. We are also a majority shareholder of Pilgrim’s Pride Corporation, the second largest poultry company in the U.S., with operations in the U.S. and Mexico. JBS USA represents the North American arm of JBS® S.A., the world’s leading animal protein processor with more than 200,000 employees worldwide, more than 300 production units and export customers in more than 150 countries. Our company also enjoys a strategic relationship with JBS Australia, the largest processor of beef and lamb and one of the largest livestock feeders in Australia.
“Traceback has identified JBS as the common supplier of the ground beef products.”
On September 5, 2018, FSIS was notified of an investigation of Salmonella Newport illnesses with reported consumption of several different FSIS-regulated products by case-patients.
The first store receipt potentially linking the purchase of FSIS-regulated product to a case-patient was received on September 19, 2018; FSIS was then able to begin traceback of ground beef products.
To date, eight case-patients have provided receipts or shopper card numbers, which have enabled product traceback investigations. FSIS, the Centers for Disease Control and Prevention (CDC), and state public health and agriculture partners have now determined that raw ground beef was the probable source of the reported illnesses.
Traceback has identified JBS as the common supplier of the ground beef products.
The epidemiological investigation has identified 57 case-patients from 16 states with illness onset dates ranging from August 5 to September 6, 2018. FSIS will continue to work with public health partners and will provide updated information should it become available.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment.
In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized.
Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider. (Story continues below … )
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FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
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. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160°F. Other cuts of beef should be cooked to a temperature of 145 °F and allowed to rest for at least 3 minutes.
The only way to confirm that ground beef or other cuts of beef are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.
Consumers with questions regarding the recall can contact the JBS USA Consumer Hotline at (800) 727-2333. Members of the media with questions regarding the recall can contact Misty Barnes, Public Relations Specialist at JBS USA, at (970) 506-7805.
Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov.
The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday.
Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.
What is Salmonella?
CDC – CDC estimates Salmonella causes about 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States every year. Food is the source for about 1 million of these illnesses.
Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment.
However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized.
Salmonella is a bacteria that makes people sick.
It was discovered by an American scientist named Dr. Salmon, and has been known to cause illness for over 125 years. The illness people get from a Salmonella infection is called salmonellosis.
There are many different kinds of Salmonella bacteria. Salmonella serotype Typhimurium[PDF – 15 pages] and Salmonella serotype Enteritidis[PDF – 15 pages] are the most common in the United States3. Salmonella infections are more common in the summer than winter. Learn more about Salmonella serotypes.
Who is at Highest Risk for Salmonella Infection?
Children are at the highest risk for Salmonella infection. Children under the age of 5[PDF – 36 pages] have higher rates of Salmonella infection than any other age group3. Young children, older adults, and people with weakened immune systems are the most likely to have severe infections4.
Are there Long-Term Consequences to a Salmonella Infection?
People with diarrhea due to a Salmonella infection usually recover completely, although it may be several months before their bowel habits are entirely normal.
A small number of people with Salmonella develop pain in their joints. This is called reactive arthritis. Reactive arthritis can last for months or years and can lead to chronic arthritis, which can be difficult to treat1. Antibiotic treatment of the initial Salmonella infection does not make a difference in whether or not the person develops arthritis1. People with reactive arthritis can also develop irritation of the eyes and painful urination5.