Beef Sickened at Least 26 Before Recall, Officials Say
The number of illnesses from contaminated beef produced by ConAgra Foods Inc. has risen to at least 26 people in five states, state and federal health officials said Monday.
ConAgra on Friday launched the nation’s second-largest recall of ground beef, almost 19 million pounds, after the U.S. Agriculture Department said meat from the company’s Colorado plant may be contaminated with the deadly E. coli bacterium.
The U.S. Centers for Disease Control and Prevention said it confirmed at least 25 illnesses linked to the ConAgra beef in Colorado, South Dakota, Michigan, Washington and Wyoming.
The Colorado Department of Public Health and Environment added another sick person to the CDC total, bringing the number of cases in that state to 20.
Three sick people were reported in South Dakota and one each in Michigan, Washington and Wyoming.
Of those ill, six were hospitalized and later released.
The number of illnesses linked to the ConAgra meat could rise. Pavani Kalluri, an epidemiologist with the Centers for Disease Control, said another “handful” of illnesses were under investigation.
E. coli can cause bloody diarrhea, dehydration, kidney damage and even death. Children, the elderly and people with impaired immune systems are at the most risk.
The USDA had no immediate comment on how much of the tainted ground beef was returned to ConAgra by grocery stores, retailers and consumers.
The recalled beef was produced at ConAgra’s plant in Greeley, Colo., from April 12 to July 11 and sold nationwide. The company first withdrew 354,200 pounds from the market on June 30.
Safeway, Kroger, Wal-Mart and Food Lion were among the grocery stores and supermarket chains that pulled food products from their shelves in reaction to the recall.
The label on all recalled meat bears the code “EST. 969” inside the USDA seal of inspection. Consumers should return the meat to a grocery store or discard it.
Further recall information is available on the USDA’s Web site at https://www.usda.gov or by calling (866) 849-7438.
Cooking meat to an internal temperature of at least 160 degrees kills E. coli and many other harmful bacteria, the CDC said.
