Long list of beef cuts recalled in Newfoundland stores

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The Telegram

More than 30 different cuts of beef have been recalled from Dominion stores in Newfoundland and Labrador, as part of the ongoing XL Foods recall because of suspected E.coli contamination.

An equally long list of beef cuts from Save Easy, Co-op, ValuFoods and Village Mart stores are also in the latest update from the Canadian Food Inspection Agency (CFIA).

The recall has been expanded from initially just ground beef to steaks, roasts, fast fry strips and stewing beef cubes. The latest list refers to best before dates from Sept. 6 to Oct. 2 and packed on dates going back to Aug. 24.

The CFIA says it's aware of four E.coli 0157 illnesses associated with the consumption of beef products originating from XL Foods in Edmonton, Alta.

The agency cautions that food contaminated with E. coli may not look or smell spoiled, but eating the contaminated food can cause serious and potentially life-threatening illness.

Symptoms include severe abdominal pain and bloody diarrhea.  Some people may have seizures or strokes and some may need blood transfusions and kidney dialysis.  Others may live with permanent kidney damage.  In severe cases of illness, people may die.

The recall has also affected beef shipments from Canada to the United States. Some estimates indicate about 890,000 pounds of beef shipped to the U.S. is affected.

In fact, the U.S. Department of Agriculture (USDA) is taking credit for alerting Canada to the problem in early September.

Its Food Safety and Inspection Service (FSIS) tested raw boneless beef trim from XL Foods and found the presence of E.coli 0157:H7 on Sept. 3.

The FSIS alerted the CFIA in Canada of the positive results and subsequently the recall was initiated in Canada, first involving production dates in late August.

The U.S. food safety service says it has reason to believe, based on information from the CFIA, that beef from cattle slaughtered during the period associated with the recall was produced under unsanitary conditions.

The CFIA, in recent releases and advisories, indicated it found several deficiencies at the XL Foods plant that contributed to the problem.

For more information, consumers and industry can call the CFIA at 1-800-442-2342 / TTY 1-800-465-7735 8 a.m. to 8 p.m. Eastern time, Monday to Friday.

For information on E. coli O157:H7, visit the Food Facts web page at: http://www.inspection.gc.ca/english/fssa/concen/cause/ecolie.shtml

For information on all food recalls, visit the CFIA's Food Recall Report at: http://active.inspection.gc.ca/eng/corp/recarapp_dbe.asp.

 For a list of the retailers and products involved in the recall, CLICK HERE.

Information from the USDA can be found on its website at www.fsis.usda.gov/FSIS_Recalls/Open_Federal_Cases/index.asp.

Organizations: Canadian Food Inspection Agency, XL Foods, Dominion Save Easy Village Mart Alta.The agency Food Facts

Geographic location: Newfoundland and Labrador, Edmonton

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Recent comments

  • Debbie
    October 05, 2012 - 06:24

    Prevention/Solution E. coli is a bacterium, so washing your hands thoroughly with anti-bacterial soap after using the restroom, handling raw meat, or doing any other activity that could put you in contact with contaminated materials is essential to kill any E. coli you may have touched. To kill E. coli in your food, make sure you cook all meat thoroughly. Meat should be cooked to 160 degrees Fahrenheit/70 degrees Celsius. Wash all dishes that come in contact with raw meat with hot water and anti-bacterial soap. Keep in mind that you could still be exposed to E. coli in fresh fruits and vegetables. Read more: What Kills E. Coli? | eHow.com http://www.ehow.com/about_4632452_what-kills-e-coli.html#ixzz28Q20MPS6

  • Stan Squires
    October 04, 2012 - 14:59

    I am from living in vancouver and originally from NFLD.I wanted to comment on the contaminated meat from XL Foods in Alberta.One of the main reasons for this is the speed which the workers of the plant have to work under.The working conditions are terrible.I know some people who worked in these places.The owners of these plants wants the maximum number of cows processed each day regardless of the consequences.No wonder there are problems like this.It can't be any other way. The gov. knows about this and they does nothing about it.Besides there is a cut back on the beef inspectors that makes the problem worse.The union at XL foods know what causes this problem but the owners of the plant only got profit on their mind.The people who got sick from this contaminated meat should sue XL Foods for making them sick.This problem has been going on for a long time and it could have been avoided.

    • david
      October 07, 2012 - 12:53

      Your entire first sentence is unnecessary. Where you live now, and where you lived before is of no consequence, and your desire to make a comment on this topic is plainly obvious. Brevity, folks --- just say it. As for the content of your post: don't confuse subjective opinion with factual reality.

    • Information-Based
      October 10, 2012 - 11:23

      David, I bet you don't even realize that your comment is the useless and vapid and unnecessary one...

    • david
      October 15, 2012 - 10:53

      And yours, though brief, is moreso.

  • Ken
    October 03, 2012 - 11:26

    Most of us like our meat but do we need meat in our diet? Survey shows we can live longer,healthier lives without it...

  • cynic
    October 03, 2012 - 07:55

    Cook your beef! We have a ranching industry that is responsible for providing meat to over 30 million people. There will be the occasional incident of contamination in an operation that size. But if beef is cooked properly, it doesn't matter how many bacteria are in it, they will all be killed by the heat of cooking. The problem is not with a ranching industry that has occasional episodes of contamination, it isn't reasonable to expect that kind of thing will never happen. Tne problem isn't with inspectors who didn't act as quickly as some people think they should have. The problem is that far too many people eat their meat as near to raw as they can. You can't expect to eat your meat nearly raw and not run the risk of getting sick. It's your choice, don't go blaming other people because you made the bad choice not to cook your meat right.Our ancestors mastered fire hundreds of thousands of years ago, and learned pretty quickly that if they cooked their meat, they didn't get sick as often. The cavemen figured that out, so if you aren't as smart as a caveman, perhaps getting E. coli is nothing more than natural selection.

    • carogers
      October 08, 2012 - 07:19

      So CYNIC, lets have a good look at your statement. "The problem is that too many people eat their meat as near to raw as they can" Is that so. The 3yr old who died after having a kids meal ordered it "rare" I think not. The problem is greed. The elderly man who managed to survive but can't even pinpoint where he was infected, didn't ask for rare meat, otherwise he and his medical team would have been able to pinpoint the contamination. What did you do read the head line and form your own theory from that one line. The cooking of the meat is the very last step in the process of poisining by contaminated food. AN EQUALLY IMPORTANT STEP AS THE GENERAL HANDLING, AND INDUSTRIAL HYGENE PRACTICES OF THE PREPARATION OF THE FOOD, TRANSPORTATION, STORAGE, AND OFCOURSE THE INSPECTION. There is rarely one single reason for any accidnet or incident in the workplace. It is the Domino Effect they even named an investigation theory after the chain of events that result in tragedy or disaster.

  • Paul Yip
    October 02, 2012 - 15:11

    The suspected E. Coli beef has manufactured on Aug. 24, 27, 28, 29 and Sept. 5, 2012, but the Canadian Food Inspection Agency announced on Sep 30, 2012. Does anyone know what those bureaucrats were doing in the whole month???!!!

  • sc
    October 02, 2012 - 13:02

    Isn't it reassuring for Candians that threats to our food safety are more likely to be caught by the US Department of Agriculture than by the Cdn Food Inspection Agency which is, as usual, asleep at the switch? I wonder what our food inspectors were doing at the time and why the CFIA is still so slow to act. Here it is a month after the first problems were discovered and the CFIA is still issuing daily recalls. Wouldn't it be better to immediately recall all meat products from that plant rather than do so gradually? I would have thought that the CFIA would be more concerned with the health of Canadians than the profits of XL Foods. Then again, I keep thinking that he Cdn government actually cares about its citizens when all evidence points to the contrary.