Another Monday, another meat recall that may impact the health of you and your family. Just yesterday, the USDA’s Food Safety and Inspection Service (FSIS) announced that nearly 30,000 pounds of ground beef was being voluntarily recalled by manufacturer and distributor Cargill, because it might be tainted with Salmonella. Here’s what you need to know about this one.
According to the company’s website–which, to their credit, it much more accurately updated and helpful than many others–the lean ground beef in question left the plant in Kansas on May 25th, and was “repackaged for sale” by the retailers who buy their products from Cargill.
This time, though, just one retailer got the lion’s share of the beef: Hannaford, a grocery store chain in the Northeast. If you bought Hannaford ground beef any time in the last month, you could be at risk of Salmonella.
Hannaford told the AP that customers with beef featuring a sell-by date between May 29 and June 16 should return the meat for a full refund.
Salmonella can be deadly in children, the elderly, and individuals with compromised or weakened immune systems. In otherwise-healthy people, it usually presents between 7 and 72 hours after exposure with a fever, diarrhea, vomiting, and abdominal cramps.
Fortunately, Cargill says, this particular strain is not antibiotic-resistent, which means if you get sick, you can get relief from your doctor. And, as always, seeking medical treatment in the case of tainted food is recommended, to assist the CDC and FSIS track the spread of any diseases as a result. This is especially important in the case of ground beef recalls during grilling season.
This isn’t manufacturers first time at the rodeo–we’ve seen more than a few Cargill meat recalls in recent memory, including a huge recall in 2007, and several smaller ones regarding ground turkey and other products since then. But at least they’re compliant and seem genuinely interested in doing damage control.
You can cut down on the risk of foodborne illness by ensuring that raw meat doesn’t come in contact with any surfaces or tools that ready-to-eat food may also contact without proper sterilization, by washing your hands regularly during food preparation, and by thoroughly cooking meat to 160 degrees.
If you’re a Hannaford shopper and want to see if the beef in your refrigerator or freezer is impacted by this particular meat recall, check with the FSIS for exact lot numbers and dates.
Image: Elena Elisseeva via Shutterstock