Once again, fresh beef products are being recalled on E. Coli concerns.
This time the recall includes 135,000 pounds of beef trim products made up of the meat remaining after higher quality cuts have been removed. Beef trim products treated with salt are also included in the recall.
The potentially dangerous beef was distributed to wholesalers and federal establishments in Georgia, Louisiana, Ohio, Oklahoma, Texas, Washington and Wisconsin, according to the U.S. Department of Agriculture. The beef comes from the Fort Worth, Texas-based Beltex Corporation.
This specific USDA action is considered a Class I recall, the most severe type of recall indicating that the beef can cause serious illness and even death. So far, there have been no reports of illnesses related to the beef that has most recently been recalled.
Food researchers have said that all consumers could stand to learn more about safe food handling practices, especially regarding meat.
The USDA stresses that all raw meat should be cooked to 160 degrees Fahrenheit to kill bacteria, and food preparers should wash their hands for at least 20 seconds with warm, soapy water before and after handling the meat.
At temperatures below 90 degrees, raw meat should be refrigerated within two hours of being purchased or within one hour if temperatures are 90 degrees or higher.
There have been a number of beef recalls due to bacteria like E. Coli and salmonella since last summer, and one of the more recent recalls was linked to beef served in restaurants.