Health Spectator

As we reported two days ago, a major recall of ground beef produced by United Food Group LLC has affected 13 Western states in the U.S.

Today, Safeway Inc.—which was not listed in our previous report—has announced an expanded voluntary recall of ground beef products with sell-by dates of April 7 through May 1, 2007.

The affected Safeway stores are only in Arizona.

In March 2000, a Reuters report cited by the Organic Consumers Association estimated that 89% of ground beef in the U.S. was tainted by small quantities of Escherichia coli 0157:H7, one of the most virulent of the disease-causing strains of the bacterium. (Ironically, E. coli constitutes a natural and healthy part of intestinal flora, although hundreds of strains of animal origin are known to be pathogenic in humans.) According to the U.S. Department of Agriculture, as few as 10 of the organisms can start an infection that results in bloody diarrhea, fever, kidney failure and death.

The U.S. Centers for Disease Control and Prevention (CDC) considers the e. coli strain in question to be one of the deadliest foodborne illnesses. The CDC estimated in 2000 that 52 Americans die annually from food contaminated with the bacteria, and 62,000 others are sickened. Those estimates have since risen and fallen, but remain close to current actuality. Less severe infections frequently go undiagnosed, while severe ones are more accurately reported now than they were previously. Twenty-five years ago, e. coli was not even recognized as a potential pathogen.

The best way to prevent illness resulting from eating the contaminated beef (other than avoiding it entirely) is to heat it to an internal temperature of 160° F (71° C) (well done).

On the other hand, better industry practice could completely eliminate the problem. For one thing, only acid-resistant e. coli 0157:H7 is problematic. E. coli does not normally survive exposure to stomach acid, but commercially raised cattle are fed grain rather than grazed on grass. Although grain-fed cattle fatten faster, the fermentation of the grain in the animal’s intestine leads to the acid-resistant strain that survives human digestion.

Furthermore, the existence of e. coli in beef indicates that the meat has been contaminated by feces.

A ground beef recall so far affecting only Western states is in effect for beef originating from United Food Group and sold in 13 supermarket chains. The ground beef in question has been tainted with e. coli, a contaminant usually found as the result of poor slaughterhouse hygiene or practices.

So far, no one has died from eating the tainted beef, though four people have been hospitalized. E. coli contamination is of special concern for children under five and the elderly, who are most likely to be affected. So far, the illnesses have been reported in the five states of California, Arizona, Colorado, Wyoming, and Utah.

The ground meat is apparently being sold in tubes under the brand names Moran’s All Natural, Miller Meat Company, Stater Bros., Inter-American Products Inc., and Basha’s. Sell-by dates have been reported as April 20 to May 7, but recent reports indicate the beef may be tainted outside those sell dates, so consumers should be cautious. The supermarket chains involved include Albertson’s, Basha’s, Grocery Outlet, Fry’s, “R” Ranch Markets, Sam’s Club, Save-A-Lot, Save-Mart, Scolari’s Wholesale Markets, Smart and Final, Smith’s, Stater Bros. and Superior Warehouse Club supermarkets.

Sam’s Clubs were only stocked with the tainted beef in California, Arizona, and Nevada.

At least 188 have died from bird flu worldwide since 2003

clipped from news.wjla.com A 19-year-old Chinese soldier has died of the virulent strain of bird flu, the country’s 16th reported death from the virus, the World Health Organization said Tuesday. The man, who was stationed in the southern province of Fujian, died Sunday after being hospitalized May 14 with a fever and a cough, said Joanna Brent, a spokeswoman for the WHO’s Beijing office.