The United States Department of Agriculture announced this weekend that a supplier to B.J.’s Wholesale Club warehouse stores was recalling more than 8,000 pounds of ground beef, after it was revealed that the meat might be tainted by E. coli bacteria. At least three people in Maine and New York are thought to have become ill after eating the suspect meat.
B.J.’s Wholesale Club stores in Connecticut, New York, Maine, Maryland, New Jersey, Massachusetts, New Jersey, New Hampshire and Virginia sold the beef.
E. coli causes a range of symptoms from diarrhea to, in the most severe cases, renal failure. It can be fatal to children, the elderly and those with compromised immune systems.
This is the point in the article where I am supposed to tell you about the steps you can take to prevent E. coli bacteria from making you and your loved ones ill. These steps include making sure you skip the rare meat, since one excellent way to combat this awful illness is to make sure one’s steak or hamburger patty is cooked to at least 160 degrees fahrenheit.
Consider yourself informed.
Now contemplate something else entirely: How have we reached the point where food and product recalls are an almost weekly occurrence, with so many taking place that we forget about them almost as soon as they occur? The egg recall is the big news this month, but it is far from alone. There was a frozen fruit recall due to typhoid contamination less than two weeks ago, as well as yet another perambulator recall, this one of the Zooper Tango Double Stroller which, apparently, had a distressing tendency to suddenly attempt to shut itself while children were sitting in it. Yes, I am glad to know how to stop E-coli in its tracks, or to discover, per Strollerderby blogger Bethany, healthy protein substitutes for eggs, but what I really want to know is how to prevent contaminated food and faulty products from reaching our stores in the first place.