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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 09-26-2007, 07:53 AM   #1
BigBarry
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Default NorthEast - Topps Burger Recall!

FYI NE Brethren:

ALBANY, N.Y. - A meat company is voluntarily recalling some of its hamburgers after a cluster of illnesses in the Northeast caused by E. coli bacteria, officials said Tuesday.

At least six people have fallen ill in New York, and three were hospitalized, officials said. All are recovering, the state Health Department said.
The recall affects boxes of frozen hamburgers distributed by Elizabeth, N.J.-based Topps Meat Co. Contaminated burgers were found in one victim's home freezer by health officials, said agency spokeswoman Claudia Hutton.

http://news.yahoo.com/s/ap/20070926/...9wUkY2A7Ss0NUE
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Unread 09-26-2007, 06:27 PM   #2
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Thanks Barry! I missed that one!
Watch that burger guys, unless you grind your own from steak!
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Unread 09-26-2007, 06:42 PM   #3
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Are those the crappy burgers in the red box ?

I usually stay away from boxed burgers for fear of poor quality.. but Bubba Burgers are decent.

I also like the Coleman All Natural burgers that Trader Joe sells along with the frozen bison burgers...
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Unread 09-27-2007, 08:04 AM   #4
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The article says the burgers were frozen. How cold does it have to be to kill e-coli or is it that resiliant?
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Unread 09-27-2007, 08:06 AM   #5
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i stick with the Boca burgers
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Unread 09-27-2007, 08:34 AM   #6
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Quote:
Originally Posted by barfly View Post
The article says the burgers were frozen. How cold does it have to be to kill e-coli or is it that resiliant?
I don't think you will kill it at normal cooler or freezer temps. You just stop it from multiplying. Then cook it to kill it.
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Unread 09-27-2007, 07:42 PM   #7
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IIRC, e-coli might be killed by freezing, but it has to be some obnoxiously cold temperature for something like four weeks.
Don't quote me on it.
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Unread 09-28-2007, 06:54 AM   #8
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Quote:
Originally Posted by bbqjoe View Post
IIRC, e-coli might be killed by freezing, but it has to be some obnoxiously cold temperature for something like four weeks.
Don't quote me on it.
Too late
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Unread 09-28-2007, 01:31 PM   #9
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They weren't from China were they?
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Unread 09-28-2007, 06:01 PM   #10
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Quote:
Originally Posted by bbqjoe View Post
IIRC, e-coli might be killed by freezing, but it has to be some obnoxiously cold temperature for something like four weeks.
Don't quote me on it.
I know some jerky making guidelines I have read say to freeze game meat for four weeks before making the jerky. I don't remember specificaly what it is supposed to kill.
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Unread 09-30-2007, 04:23 AM   #11
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THIS RECALL HAS BEEN EXPANDED!! Now includes 21.7 MILLION pounds of beef. Heres the updated article.

http://news.yahoo.com/s/nm/20070929/...CqTsrRS_B34T0D

Chit, why aint that a link?
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Unread 10-01-2007, 06:58 PM   #12
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that's why i buy whole chuckies and grind 'em up myself
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Unread 10-02-2007, 06:14 PM   #13
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Just some more proof about the American Standard of using cheap labor that doesn't really give a crap about anything except where is my paycheck, and management that all they watch is the bottom dollar sign on the balance sheet on how much money they made that month.

I have worked the production industry for years. And all they look at is how much production they have a month, and how much money they made. I have even seen inspectors mark parts as bad, and management tell them to mix them in with good parts and ship them out.

My $0.02 worth....

Bill
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Unread 10-05-2007, 09:58 PM   #14
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Hey Grump, nice to see you ditch Steve's place. That site turned into a bone yard. Anyway, if you work in a packing house you would know. The only thing that bothers me is that, I heard there closing down Topps. Man, I don't want bad beef but I also hate to see that co. close down.
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Unread 10-05-2007, 10:04 PM   #15
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Just saw it on the news tonight. Topps has gone out of business. They announced it to their 80 employees today that they were out of work.
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