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 288 Replies

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Billy 18 years ago

I can only speak to wineries but ice cream producers have labs too. The job really depends on the winery size. Small wineries pay the least but usually fairly lax working conditions that allow you to do things other than in the lab. Large wineries have large labs and bureaucracies, which means that you are payed well but micro-managed to death.

I've worked the harvest for the last five years. That's 4-5 months of work (two of which are overtime intensive). In Jan. I draw my unemployment and do some substitute teaching (secondary physical science credential). Otherwise I plan the garden and do a lot of cooking. I'm sure once I get too comfortable a permanent job will come along.

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Cheryl Isaak 18 years ago

I've seen this before - it's really an interesting thought on dealing with some horrific infections.

Cheryl

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Omelet 18 years ago

Good gods! And I thought I was bad enjoying pressure cooked poultry feet and calves feet, and raw eggs. :-) Not to mention the Barbacoa (mexican spiced shredded cow face, slow cooked) with cheese breakfast taco I get every Saturday morning from Los Gallos in New Braunfels for both me and dad. ;-d

Never had suckling pig. I presume that was roasted?

Sorry so long for the reply. It's been a rough week.

Mom loved Limburger. I'd never and still won't go near that stuff!!!

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Omelet 18 years ago

ROFL! Some are, some aren't. ;-)

As much as I like chicken feet, I DO draw the line at some things!!!

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Omelet 18 years ago

Heh! Before you talk "micro-management" try health care which is managed to death (literally sometimes) on several levels. It's almost like a chess game sometimes.

Sorry dear, but that sounds like fun. :-)

Once the morgage is paid off in 4 years.

If you don't mind, could you e-mail me more details?

Please?

That actually sounds interesting. I'm getting bored with Hospital politics.

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Cheryl Isaak 18 years ago

Come on - anything cooked in pressure cooker is good.

Hmm - maybe....

And it was delicious! So dang tender!

Me too! Want to swap kid woes off list?

My FIL liked that....

Cheryl

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Charlie 18 years ago

Limburger.......MMMMMMMMMmmmmm good! :-)

We've done lots of chicken feet......good too. With noodles. And smashed taters.

My wifes' Grandpa ate something though that we didn't care much for. He ate boiled pig ears. Too danged gristly for us.

Stinky Charlie

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Omelet 18 years ago

Unless you over-time it!

The collagen content of it has some very good health benefits. That's also the major plus for calves foot jelly.

I've heard that it's exceptional

I'm game! I work in a Hospital lab. With the cooler weather hitting, it's getting to be our "busy season".

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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.

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