Saturday, March 26, 2016
Where's the Beef?
FHA warns of E
Coli at Fraser Meats for products sold March 5-8
Fraser Health, Google image
ground beef products produced by a Chilliwack butcher shop may pose a health
risk if consumed.
Fraser Health is advising the
public that raw lean and extra lean ground beef produced and sold between
March 5-8, 2016 from Fraser Valley Meats may be contaminated with E. coli.
Fraser Health is advising the public that raw
lean and extra lean ground beef produced and sold between March 5-8, 2016
from Fraser Valley Meats may be contaminated with E. coli.
A sample of raw ground beef collected from Fraser Valley Meats was positive
for E. coli O103. There were no food safety issues with the process in which
the products were being prepared. The investigation is ongoing to determine
the source. Fraser Valley Meats has offered a voluntary recall for products
bought between March 5 and 8, 2016.
No illnesses have been reported linked to these products.
"These products were prepared using methods that meet food safety
standards," says Dr. Andrew Larder, Medical Health Officer, Fraser Health.
"The E. coli strain found can cause illness similar to the O157 strain, but
does so less frequently."
The ground beef in question was only sold at Fraser Valley Meats in
Chilliwack and is not distributed to other retail outlets. Therefore, if
consumers have bought ground beef directly from Fraser Valley Meats between
March 5-8, they are asked to return the meat to Fraser Valley Meats or
"It is important to remember that any ground beef may be contaminated with
disease causing bacteria and that this product should be thoroughly cooked
to an internal temperature of 71°C (160°F) or above," said Dr. Larder.
This type of E. coli infection can cause bloody diarrhea and kidney failure,
so anyone becoming ill with diarrhea 2-10 days after eating these meat
products is encouraged to contact a physician, or call the nurse line at
The Valley Voice
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