An E.coli scare has prompted a recall of beef in 10 states, including Indiana.
The beef in question has been eaten since March 1st and covers 113 thousand pounds of tainted ground beef that was distributed to homes and restaurants. 156 people in the ten states, including Indiana, have been infected after eating it according to the CDC.
K2D Foods, doing business as Colorado Premium Foods, is recalling the raw ground beef products produced in March and April with “Use Thru” dates of April 14, 17, 20, 23, 28 and 30 that may be contaminated with the strain E. coli O103, according to an announcement.
The affected products bear establishment number “EST. 51308” inside the USDA mark of inspection on the boxes. The items were shipped to distributors in Florida and Georgia for further distribution to restaurants.
There’s no definitive link yet between the product and the ongoing E. coli outbreak, according to the announcement posted with the Agriculture Department’s Food Safety and Inspection Service.
Meanwhile, at least 156 people in 10 states have been infected with the strain E. coli O103 after eating tainted ground beef at home and in restaurants, federal officials said. But they also added, “CDC is not recommending that consumers avoid eating ground beef at this time.”
The illnesses started beginning March 1, and those infected range in age from younger than 1 to 83, with a median age of 19, it said.
Earlier this month, the CDC said it identified ground beef as the food responsible for an outbreak. At the time, it said the outbreak involved 109 cases of illnesses in six states.
The outbreak has now expanded to 10 states: Georgia, Kentucky, Ohio, Tennessee, Virginia, Indiana, Florida, Illinois, Mississippi, Minnesota.
Symptoms include severe stomach cramps, diarrhea and vomiting. They begin, on average, three to four days after ingesting the bacteria. Most people recover in five to seven days. The first reported symptoms from this outbreak began March 2.
Consumers are urged to prevent the spread of E. coli by washing hands, cooking ground beef to an internal temperature of 160 degrees and keeping uncooked foods away from raw beef to prevent cross-contamination.