Canadian beef recall has everyone checking their freezers

Arlene Stacey | March 21st, 2012

The Canadian Food Inspection Agency is urging the public to check their ground beef products in a Canada wide recall that has affected a large number of brands.

The agency notes that all the products – mostly frozen burgers – were produced between July 1, 2011 and February 15th, 2012 and can be identified by the establishment number 761.

CFIA food safety and recall specialist Garfield Balsom told the press, “Our message to consumers is if you have these products in your freezers, do not consume them.”

The recall was announced a number of weeks ago, but has expanded to include over 135 different beef products sold under various brand names including President’s Choice, Best Value, Calgary Stampede, Country Morning Gold, Exclusive Selections, Grillhouse, Irresistibles, Keg, Licks and Maple Lodge Farms.

The contaminated beef came from one of New Food Classic’s hamburger plants in Saskatoon.

The products may have a best before date from January 1, 2012 to February 15, 2013 and the production code 11 JL 01 up to 12 FE 15.

A full list of recalled products can be found on their website.

Protect yourself from food-borne illnesses

So how can you protect yourself from food-borne illnesses? Here are some tips to keep you from getting sick:

Prep food properly

Always keep raw and cooked food separate from each other.
Never re-use a plate that was used for raw food unless it has been thoroughly washed first.
Always place meat on the bottom when storing it, to prevent it from dripping onto other foods.
Marinate food in the refrigerator, and never reuse marinade that contained raw meat.

Use a food thermometer

Cooking food thoroughly is the safest way to ensure all the bacteria has been killed. Don’t leave it up to chance. A food thermometer will tell you when your meat hits the proper temperature.
For ground beef – that temperature should be 7171° C (160° F), for chicken – aim for 85° C (185° F), and for leftovers – 74° C (165° F) is safe.
Remember to clean the thermometer again between checking the temperature.
Eat food while it is still hot – bacteria can start to grow when food cools down.

Don’t leave food out

Food should never be left out for more than two hours at a time.
On very hot days, be sure to refrigerate it after only one hour.

Keep everything clean

The best way to prevent the spread of bacteria is to properly wash your hands. That means washing for at least 20 seconds with warm water and soap before handling food.
Remember to wash again when you switch from one food to another.
Ensure your counter tops are always sanitized before making anything on them.
Remember to always bring clean water when you are camping or on a picnic. Hand sanitizer and disposable wipes should also be on your must have list.

Additional sources: Health Canada; Herald News

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