美國超6.2萬磅牛肉將被召回

美國超6.2萬磅牛肉因可能感染大腸桿菌而被召回

Illinois-based Aurora Packing Company Inc., is recalling 62,112 pounds of raw beef for possible E. coli contamination, the U.S. Department of Agriculture's Food Safety and Inspection Service announced Wednesday in a news release.

美國農(nóng)業(yè)部食品安全檢驗局5月22日在一份新聞稿中指出，總部位于伊利諾伊州的包裝公司——Aurora，將召回可能感染大腸桿菌的62,112磅生牛肉。

The products were packaged on April 19 and shipped nationwide. The beef subject to the recall has the establishment number "EST. 788" inside the USDA mark of inspection.

這些產(chǎn)品在4月19日被包裝好并運往全國各地，被召回的牛肉均標有美國農(nóng)業(yè)部的“EST. 788”檢驗標志。

There have been no confirmed reports of anyone being sickened by consuming the recalled products. The problem was discovered "during traceback activities in response to random sample testing by FSIS,'' the agency said.

目前還沒有證實有人因食用這些召回產(chǎn)品而患病的報道。檢驗局表示，這一問題是“在FSIS隨機抽樣檢測的報告中發(fā)現(xiàn)的”。

The recall applies to multiple cuts of beef, including ribs, briskets, chuck, neck bones and ribeye, according to a list of labels provided by the USDA.

根據(jù)美國農(nóng)業(yè)部提供的一份清單顯示，此次召回涵蓋各種牛肉，包括肋骨、胸肉、牛頸骨、頸骨和肋眼。

The strain of E. Coli potentially in the recalled beef, known as O157:H7, may be deadly and can cause symptoms such as dehydration, bloody diarrhea and abdominal cramps around three to four days after consumption. Children under five and older adults who contract E. Coli are particularly susceptible to a kidney syndrome, with the warning signs being easy bruising, pallor and decreased urine output, according to the USDA.

召回牛肉中可能含有O157:H7大腸桿菌，一旦感染將有致命危險，在食用后三到四天可能會出現(xiàn)脫水、帶血腹瀉和腹部絞痛等癥狀。根據(jù)美國農(nóng)業(yè)部的數(shù)據(jù)顯示，5歲以下兒童和老年人感染大腸桿菌極易患上腎病綜合征，癥狀表現(xiàn)為容易出現(xiàn)瘀傷、面色蒼白和尿量減少。

The recall comes a month after the Centers for Disease Control and Prevention reported that a total of 156 people in 10 states were infected with E. coli after eating contaminated ground beef at home and in restaurants since March.

一個月前，美國疾病控制與預(yù)防中心(Centers for Disease Control and Prevention，簡稱cdc)報告稱，自今年3月以來，美國10個州共有156人在家中和餐館因食用受污染的碎牛肉而感染了大腸桿菌。

The CDC also reemphasized basic food safety rules, which include washing hands and any surfaces that touch raw meat, cooking ground beef to an internal temperature of 160 degrees, and keeping raw meat separate from other foods that won't be cooked.

美國疾病控制與預(yù)防中心再次強調(diào)了基本的食品安全知識，包括接觸生肉后要洗手，確保牛肉內(nèi)部溫度達到160度(用肉類溫度計測量)，生肉與其他生食食物分開處理等。