Genesee County Health Department
Better Life Through Better Health
Date: August 10, 2011
Date: Immediate Release
End Date: August 17, 2011
Person: Dorothy Wicks, RS,
Environmental Health Supervisor
Phone: (810) 257-3603
Michigan E. coli O157 Outbreak Linked to Ground Beef
The Michigan Department of Community Health (MDCH) has issued a public health
alert regarding Shiga-toxin producing E. coli illness (STEC) linked to
consumption of ground beef from McNees Meats and Wholesale LLC, a
meat-processing and retail establishment in North Branch, Lapeer County,
Michigan. Two Genesee County residents are among the 9 confirmed or suspected
cases. The Genesee County Health Department (GCHD) is working with MDCH and
MDARD to investigate these cases.
The GCHD is advising consumers who shop at McNees meats
not to eat ground beef they have purchased there and to check
their refrigerators and freezers.
McNees meats is
recalling approximately 360 pounds of ground beef products (36 - 10 lb. Bags of
“McNees Ground Beef Bulk” bearing establish number “EST. 33971) that may be
contaminated with E. coli O157. These products were sold to
restaurants in Armada, Lapeer and North Branch, Mich. The products were also
sold from a retail establishment owned by McNees Meats and Wholesale, LLC.
The symptoms of STEC infections
vary for each person but often include severe stomach cramps, diarrhea (often
bloody), and vomiting. If there is fever, it usually is not very high (less than
101˚F/less than 38.5˚C). Most people get better within 5–7 days. Some
infections are very mild, but others are severe or even life-threatening.
Persons who are ill with these symptoms and have consumed ground beef recently
should consult with their medical provider.
prevent foodborne illnesses such as E. coli O157 the GCHD encourages
everyone to practice these instructions for safe preparation of fresh or frozen
Wash hands with warm, soapy water for at
least 20 seconds before and after handling raw meat and poultry. Wash
cutting boards, dishes and utensils with hot, soapy water. Immediately
raw meat, fish and poultry away from other food that will not be
Consumers should only eat ground beef or
ground beef patties that have been cooked to a safe internal temperature
of 160° F, whether prepared from fresh or frozen raw meat products.
Color is NOT a reliable indicator that ground
beef or ground beef patties have been cooked to a temperature high
enough to kill harmful bacteria such as E. coli O157.
The only way to be sure ground beef is cooked
to a high enough temperature to kill harmful bacteria is to use a
thermometer to measure the internal temperature.
Refrigerate raw meat and poultry within two
hours after purchase or one hour if temperatures exceed 90° F.
Refrigerate cooked meat and poultry within two hours after cooking.
For more information about
foodborne illnesses and food safety practices visit
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