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Vermont
Health Department Identifies More E. coli 0157:H7 Cases
eMaxHealth
Oct 21, 2008
Vermont Livestock, Slaughter and Processing Co., LLC, a Ferrisburg,
The following product is subject to recall:
* 5-pound approximate weight vacuum packages of "VT
BURGER CO GROUND BEEF."
These packages of ground beef products bear the establishment
number "EST. 9558" inside the USDA mark of inspection as well as a
lot code of "090508A," "090808A," "091208A,"
"091908A" or "092208A." This product was shipped two
packages per box, intended for restaurants, food service and institutional use
and not available for direct retail purchase.
These ground beef products were produced on Sept. 5, 8, 12, 19
and 22 and delivered to distribution centers intended for restaurants and
institutions in
The problem was discovered through a joint epidemiological
investigation by FSIS and the Vermont Department of Health.
FSIS has received 10 confirmed reports of illnesses
associated with consumption of this product. Anyone with signs or symptoms of foodborne illness should consult a medical professional.
By: Food Safety And Inspection
Service - Tue, 10/21/2008 - 10:46
emaxhealth.com
Vermont Health
Department Identifies More E. coli 0157:H7 Cases
eMaxHealth
Oct 21, 2008
Health officials are again warning Vermonters not to eat
undercooked meat after a ninth person was confirmed to be ill with E. coli 0157:H7
infection, and a 10th suspected case has been
reported.
To date, eight of the confirmed cases — including a child
who was hospitalized, but has been released — had E. coli 0157:H7 with an exact
DNA match confirmed by the Vermont Department of Health Laboratory.
"Our laboratory results tell us that each person became
ill from the same source," said Deputy State Epidemiologist Susan Schoenfeld. "And our epidemiology investigation has
found that source to be ground beef that was contaminated before it was
distributed to, prepared, and served at a few restaurants in
The Health Department has alerted health care providers
statewide to be on the lookout for any new cases, and is working closely with
the Vermont Agency of Agriculture and the USDA's Food Safety Inspection Service
(FSIS) to further investigate product processing and distribution. Health
Department inspectors are working with the restaurants involved. All of the
restaurants have changed their beef supply until the investigation is completed.
It is possible, however, that distribution extended beyond these restaurants.
The beef has NOT been available for sale in stores.
"Fortunately, all of the people that we know of who
were ill are recovering," said Schoenfeld.
"It's important to remember that eating undercooked meat — as well as
consuming raw milk products — is always a risk for E. coli and other bacteria
that can cause severe illness, especially in young children, the elderly or
people with serious medical conditions."
Consumers should only eat ground beef or ground beef patties
that have been cooked to a safe internal temperature of 160º F. 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.
By: Vermont Department of Health - Tue, 10/21/2008 - 10:52
emaxhealth.com