vegetales con materia fecal de los EEUU
Se acuerdan que había bacterias fecales en la verdura y la "culpa" era de los agricultores pobres y la agricultura familiar y de ésto qué dicen:
Date: Sat 12 Jan 2008
Source: US Department of Agriculture's Food Safety and Inspection
Service (USDA-FSIS)
<http://www.fsis.usda.gov/News_&_Events/Recall_002_2008_Release/index.asp>
Rochester Meat Company, a Rochester, Minnesota firm, is voluntarily
recalling approximately 188 000 pounds (85.28 tons) of ground beef
products because they may be contaminated with _E. coli_ O157:H7, the
USA Department of Agriculture's Food Safety and Inspection Service
(USDA-FSIS) announced today [12 Jan 2008].
The problem was discovered through an investigation initiated by the
Wisconsin Department of Health and Family Services and the California
Department of Public Health into 5 illnesses in Wisconsin and one
illness in California. Anyone concerned about an illness should
contact a physician. La gente son los cobayos, menos mal que es el primer mundo.
Source: US Department of Agriculture's Food Safety and Inspection
Service (USDA-FSIS)
<http://www.fsis.usda.gov/News_&_Events/Recall_002_2008_Release/index.asp>
Rochester Meat Company, a Rochester, Minnesota firm, is voluntarily
recalling approximately 188 000 pounds (85.28 tons) of ground beef
products because they may be contaminated with _E. coli_ O157:H7, the
USA Department of Agriculture's Food Safety and Inspection Service
(USDA-FSIS) announced today [12 Jan 2008].
The problem was discovered through an investigation initiated by the
Wisconsin Department of Health and Family Services and the California
Department of Public Health into 5 illnesses in Wisconsin and one
illness in California. Anyone concerned about an illness should
contact a physician. La gente son los cobayos, menos mal que es el primer mundo.
illness puede significar un dolorcito de panza como está escrito que termina en insuficiencia renal, lo más probable.
The ground beef products subject to recall were produced on 30 Oct
2007, and 6 Nov 2007. The products subject to recall were shipped to
distributors nationwide for further distribution to restaurants and
food service institutions. These products were not available for
purchase by consumers in retail establishments.
The following products are subject to recall:
- 10-pound boxes of "Seasoned beef bulk" bearing a product number of
"09068," as well as an 8-digit lot number beginning with "730314."
etc. etc. etc. son 85 toneladas de distintas presentaciones.
Each box bears the establishment number "Est. 8999" inside the USDA
mark of inspection. Menos mal que fué inspeccionada ...........
The ground beef products subject to recall were produced on 30 Oct
2007, and 6 Nov 2007. The products subject to recall were shipped to
distributors nationwide for further distribution to restaurants and
food service institutions. These products were not available for
purchase by consumers in retail establishments.
The following products are subject to recall:
- 10-pound boxes of "Seasoned beef bulk" bearing a product number of
"09068," as well as an 8-digit lot number beginning with "730314."
etc. etc. etc. son 85 toneladas de distintas presentaciones.
Each box bears the establishment number "Est. 8999" inside the USDA
mark of inspection. Menos mal que fué inspeccionada ...........
Esto es muy importante y es válido para nosotros siempre.
Preparing ground beef for safe consumption
------------------------------------------
Although these products are not available at retail establishments,
consumers preparing ground beef products should heed the following advice.
- 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.
- Consumers should only eat ground beef or ground beef patties that
have been cooked to a safe internal temperature of 160 deg F (71 deg C).
- Color is NOT a reliable indicator that ground beef or ground beef
patties have been cooked to a temperature high enough to kill harmful
bacteria such as _E. coli_ O157:H7.
- The only way to be sure ground beef is cooked to a high enough
temperature to kill harmful bacteria is to use a thermometer to
measure the internal temperature.
- Refrigerate raw meat and poultry within 2 hours after purchase or
one hour if temperatures exceed 90 deg F (32 deg C). Refrigerate
cooked meat and poultry within 2 hours after cooking.
--
What is not stated in this alert is to which states the implicated
ground beef had been distributed. The list of safe kitchen procedures
included in the posting would decrease any risk of _E. coli_ O157:H7
even if the meat were to be contaminated. a
__._,_.___ Preparing ground beef for safe consumption
------------------------------------------
Although these products are not available at retail establishments,
consumers preparing ground beef products should heed the following advice.
- 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.
- Consumers should only eat ground beef or ground beef patties that
have been cooked to a safe internal temperature of 160 deg F (71 deg C).
- Color is NOT a reliable indicator that ground beef or ground beef
patties have been cooked to a temperature high enough to kill harmful
bacteria such as _E. coli_ O157:H7.
- The only way to be sure ground beef is cooked to a high enough
temperature to kill harmful bacteria is to use a thermometer to
measure the internal temperature.
- Refrigerate raw meat and poultry within 2 hours after purchase or
one hour if temperatures exceed 90 deg F (32 deg C). Refrigerate
cooked meat and poultry within 2 hours after cooking.
--
What is not stated in this alert is to which states the implicated
ground beef had been distributed. The list of safe kitchen procedures
included in the posting would decrease any risk of _E. coli_ O157:H7
even if the meat were to be contaminated. a
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