Officials say a Detroit-based business is recalling about 1.8 million pounds of ground beef products sold for restaurant use in four states that may be contaminated with the bacteria E. coli.
The U.S. Department of Agriculture’s Food Safety and Inspection Service announced Monday that affected Wolverine Packing Co. products were produced between March 31 and April 18. They were shipped to distributors in Massachusetts, Michigan, Missouri, and Ohio.
Download: Complete list of recalled products
The Food Safety and Inspection Service says 11 illnesses have been identified.
The products bear the establishment number “EST. 2574B” and will have a production date code in the format “Packing Nos: MM DD 14″ between “03 31 14″ and “04 18 14.”
The USDA did not release a list of restaurants that had received the beef.
E. coli can cause severe cramps, nausea and diarrhea, as well as other complications.
How to prepare meat, poultry safely:
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.
The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
- Fish: 145°F
- Beef, pork, lamb chops/steaks/roasts: 145°F with a three minute rest time
- Ground meat: 160°F
- Poultry: 165°F
- Hot dogs: 160°F or steaming hot
Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking.