Investigate Midwest (https://investigatemidwest.org/tag/e-coli/)
The U.S. Food and Drug Administration announced a series of early-November food recalls that include bacteria contaminations and potentially-dangerous undisclosed ingredients. Some of the recalled products were distributed nationwide.
Thousands of pounds of meat had to be recalled because of possible Listeria monocytogenes contaminations and an E. coli contamination. The U.S. Department of Agriculture labeled the recalls as "Class I" and called them "high" health risks.
Salmonella tainted ground beef could be the biggest challenge facing the industry, said a leading beef researcher. Scientists have realized they may have misidentified the source of Salmonella in beef cattle. They now realize it may be in the lymphatic system of cattle, making it harder to prevent than E. coli. As recently as March of 2013, Salmonella Typhimurium in ground beef was linked to more than 20 human illnesses in six states. In September 2012 nearly 50 people in nine states became ill from eating ground beef tainted with Salmonella Enteritidis, according to the Centers for Disease Control and Prevention
“It was always our working assumption that E. coli interventions should be controlling Salmonella,” said James Marsden, professor of animal science at Kansas State University.