Beef Recall

[Slava]

Hopefully this isn't a fata, but there is a fairly large beef recall underway. Just thought it should be posted so that everyone is aware.

http://www.calgaryherald.com/news/Co...#ixzz1q8yRbGHX

I know I ate some of this product after the date in question and had no issues, but if I had the product in my freezer now I probably wouldn't take the chance.

[Ben_in_Canada]

so, this is how the zombie apocalypse starts......

[Codes]

No, this is how the diarrhea apocalypse starts.

[ricoFlame]

Originally Posted by Codes

No, this is how the diarrhea apocalypse starts.

Yikes...terrible way to go.

Seriously though, massive meat processing plants = Massive recalls.

[Codes]

Unfortunately that's how it is, despite the processing plants' best efforts. I've been doing a lot of research for my thesis on the presence of enteric pathogens at abattoirs, and it's amazing that more meat isn't contaminated with one or more of the "Big 4". Or maybe our prevalence studies just aren't thorough enough.

[TorqueDog]

So... cooking to the correct internal temperature is no longer a viable way to kill E. coli, or am I missing something here?

[Azure]

Originally Posted by Codes

Unfortunately that's how it is, despite the processing plants' best efforts. I've been doing a lot of research for my thesis on the presence of enteric pathogens at abattoirs, and it's amazing that more meat isn't contaminated with one or more of the "Big 4". Or maybe our prevalence studies just aren't thorough enough.

More processed meat, or just more meat in general?

Do you study any grass-fed beef? From what I've read, it has less chance of contamination due to the natural diet of the animal.

[Super-Rye]

Originally Posted by TorqueDog

So... cooking to the correct internal temperature is no longer a viable way to kill E. coli, or am I missing something here?

No it is. But most people don't check to make sure the meat has been cooked to 165. Also some bacteria can produce toxins which can't be cooked out of the meat. It's just safer to return it.

[Codes]

Tourque, certainly properly cooking your beef will likely kill any bacteria that is contaminating the product. However, many people don't cook their meat properly, or they mishandle it and cross-contaminate something before cooking. Another issue of course is the consumption of ready to eat products such as lunch meat, which is typically not cooked after purchasing from a store.

Azure, I'm talking in general terms; "processed" in this case is referring to the process of being slaughtered and prepared for market, not "processed lunch meats".

Most animals used for food production (cattle, swine, poultry, sheep) naturally harbor in their gut, and excrete in there feces many bacterial species that cause disease in humans, such as E. coli O157:H7, Salmonella and Campylobacter. If meat is to become contaminated, it typically happens at slaughter, when the animal is eviscerated. It doesn't matter how large a scale an operation is, it matters how careful slaughtermen are during preparation of the carcasses. There are strict protocols in place, including many downstream treatments to the product to prevent as much contamination as possible before it is shipped to market.

It is important to note that just because an animal is positive for one or more of these pathogens, doesn't mean the final meat product will be; if during slaughter the meat or a tool makes contact with intestinal material or feces, there is a chance contamination could take place.

When you say "grass-fed", I'm assuming you mean cattle on pasture or range, rather than cattle in feedlot. There are many studies that have shown (including many from Southern Alberta) that the prevalence of Campylobacter, which is the pathogen I am studying, is much higher among cattle populations in feedlots compared to those on pasture. I can't speak to E. coli or Salmonella. It is suggested that because the herd is in such close proximity, and are fed and watered from common sources, the opportunity for these bacteria to spread throughout the herd is great. So while, you can't necessarily link contaminated meat at market to how the cattle are handled, it is fair to say that prevalence of enteric pathogens is higher in feedlot cattle compared to herds on pasture.

[Sr. Mints]

I've had campylobacter and it was possibly the worst thing I've ever had. I got it from my dog I bought at Petland, I wrote a post about it once upon a time.

Other than some fish I caught in my freezer, I don't have any meat around--I'd probably return or chuck it all if I did.

[Codes]

Sr. Mints, sorry to hear about your experience with Campylobacter. It gets so little press relative to Salmonella, Listeria and E. coli, yet its prevalence rate in humans is greater than those three combined, and is actually the most significant cause of enteritis in the developed world.

From a biological standpoint it's interesting you were infected by your dog. Companion pets are a major risk factor for contracting campylobacteriosis, as Campylobacter spp. are isolated from dogs, cats and birds, as well as many wild animals, and the aforementioned food production animals.

By any chance were you ever made aware of the particular species of your strain? Most cases of campylobacteriosis is caused by C. jejuni, but companion animals such as cats and dogs often carry C. concisus and C. upsaliensis, which are now starting to attract more attention as human pathogens.

[Rathji]

Originally Posted by Azure

More processed meat, or just more meat in general?

Do you study any grass-fed beef? From what I've read, it has less chance of contamination due to the natural diet of the animal.

Do you realize that the meat primarily gets contaminated through ingesta that is transferred onto the beef during processing? How could you possibly stop that transfer by feeding the cows something else. Is grass fed cow crap somehow healthy to consume?

Edit: appear Codes beat me to it, and pointed out a error in my honking as well, the feed lot.

[Sr. Mints]

Originally Posted by Codes

Sr. Mints, sorry to hear about your experience with Campylobacter. It gets so little press relative to Salmonella, Listeria and E. coli, yet its prevalence rate in humans is greater than those three combined, and is actually the most significant cause of enteritis in the developed world.

From a biological standpoint it's interesting you were infected by your dog. Companion pets are a major risk factor for contracting campylobacteriosis, as Campylobacter spp. are isolated from dogs, cats and birds, as well as many wild animals, and the aforementioned food production animals.

By any chance were you ever made aware of the particular species of your strain? Most cases of campylobacteriosis is caused by C. jejuni, but companion animals such as cats and dogs often carry C. concisus and C. upsaliensis, which are now starting to attract more attention as human pathogens.

Interesting, thanks.

I don't know the strain, but if you really wanted to know I could possibly find out when I'm at the doctor in two weeks.

About a week after diagnosis, I got a call from someone with Alberta Health Services inquiring about how I may have got it.

[cKy]

We purchased a Grillhouse brand from our local store out here last week. while we were cooking it my gf came across the recall notice. There was no identifying markings on the box (the stamp, and best before stamp, etc) so I called the store and spoke with the manager. He said there was a recall in February and everything they got is fine, and not to worry about it. I ate my burger, the gf did not. Few days later we went to the market again and there entire frozen burger section was wiped out. I was pretty pissed off.

I didnt get bloody poops, so thats a good thing.

[scotty2hotty]

But wait!

Raw dairy is dangerous, illegal and could kill you!

<stirs pot>

[Codes]

That would be interesting to know, Sr. Mints. I have a feeling, however, that the lab only positively identified it as Campylobacter, but didn't go any further, so the information is likely not available. It's a difficult pathogen to work with in the laboratory as it requires rather specialized growth conditions, media and is on the slow-growing side of things. Not to mention most tests used by health labs are jejuni/coli-centric, and may not even pick up infections by other Campylobacter spp.

Scotty, while I would never say that raw milk will kill you, or should be illegal, I would suggest that consumption of raw milk is certainly a major risk factor for contracting campylobacteriosis. Most of the largest recorded outbreaks for Campylobacter are a result of distribution and consumption of either contaminated water, raw milk, or dairy products made from raw milk. Most typically this is a result of fecal contamination of the milk during harvest, but more rarely, dairy cows can be infected with campylobacter resulting in asymptomatic mastitis, which directly excretes a high number of bacteria into the milk. It should be noted that pasteurization of contaminated milk effectively eliminates the bacteria removing any risk of illness.

[squiggs96]

Originally Posted by Codes

Sr. Mints, sorry to hear about your experience with Campylobacter. It gets so little press relative to Salmonella, Listeria and E. coli, yet its prevalence rate in humans is greater than those three combined, and is actually the most significant cause of enteritis in the developed world.

From a biological standpoint it's interesting you were infected by your dog. Companion pets are a major risk factor for contracting campylobacteriosis, as Campylobacter spp. are isolated from dogs, cats and birds, as well as many wild animals, and the aforementioned food production animals.

By any chance were you ever made aware of the particular species of your strain? Most cases of campylobacteriosis is caused by C. jejuni, but companion animals such as cats and dogs often carry C. concisus and C. upsaliensis, which are now starting to attract more attention as human pathogens.

I was a server/bartender at Chili's in the NE for a couple of years. The burgers there come in frozen, and if you use proper thawing techniques, there is no issue of serving them. One day the GM, Brent Bezugley, told the kitchen staff it was fine to put the frozen patties on a cooking tray and put the tray in the pass through window under the heat lamps.

As soon as I saw it I asked the kitchen guys to take the burgers out of the window. Brent heard me and said it was fine to leave them there, as we were short patties for the lunch rush. I said it was improper food handling as it was slow cooking frozen beef at around 100 degrees in a window instead of properly thawing them in a fridge, or at the very least under running cold water. He said as long as you cooked it on a grill it would be fine.

An argument ensued and he said I didn't know anything about cooking food. I then reminded him that I was a former sous chef, named a few items we were at risk of, including camplobacter and E. coli. He said that was nonsense. I suggested we call the health inspector. The burgers were removed from the window and I was called into the office to have a talk about respecting my superiors. I said I respected my customers health and safety more, and I'd have no problem telling his boss that if he had a problem with it. A few months later he left the company. I'm pretty sure he's selling real estate now.