Ground Beef Recall Expanded

Charlie · 2007-10-01T04:58:43+00:00

Perhaps of interest, given the recent discussions about the beefindustry and the fact that some of ya may be getting one of these toxicgut bombs from somewhere. Just happened to be on the MSM news too.Nearly 22 MILLION lbs of possibly E.coli contaminated dead cow. WOW!Homegrown/locally grown is looking better all the time, eh? So arebeans and rice! With the sometimes crawdad thrown in.I love this line......."We sincerely regret any inconvenience and concerns this may cause ourconsumers," Livermore said. (Like your death)Charlie......who apologizes if this shows more than once.....had aglitch-thingie in the posting-thingie........or something. It keptrefusing to show. Hmmmm......black helicopters and all......I keptcutting things from the post commentaries.-------------------------------------------------------- Beef Recall Expanded Across U.S.By TOM HESTER Jr.Associated Press Writer TRENTON, N.J. (AP) -- The Topps Meat Co. on Saturday expanded itsrecall of frozen hamburger patties to include 21.7 million pounds ofground beef that may be contaminated with E. coli bacteria thatsickened more than a dozen people in eight states.The recall of products distributed to retail grocery stores and foodservice institutions in the United States was a drastic increase fromthe 332,000 pounds recalled Tuesday.The recall represents all Topps products with either a "sell by date"or a "best if used by date" between Sept. 25 this year and Sept. 25,2008. The Elizabeth-based company said this information is found on apackage's back panel.All recalled products also have a USDA establishment number of EST9748, which is located on the back panel of the package and-or in theUSDA legend, the company said.The U.S. Department of Agriculture said Friday it had suspended thegrinding of raw products at the Topps plant after inspectors foundinadequate safety measures at the Topps plant. The USDA declined todetail the inadequate safety measures."Because the health and safety of our...

Oct 01, 2007 260 Replies

Rate this thread:

Saved reading

Omelet 18 years ago

I like them all by themselves with a little salt after cooking them for stock with onion, garlic, celery, a little carrot, fresh grated ginger root and some salt free lemon pepper. Helluva stock ingredient!

I've never tried them but I'll bet a pressure cooker would melt 'em. ;-) I do calves feet and barbacoa for 1 hour. Chicken feet, 40 minutes as if I go over that, the bones disintegrate.

Vote