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  2. Over 160,000 pounds of ground beef recalled over E. coli risk

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    About 167,000 pounds of both fresh and frozen ground beef products have been recalled over ... last month. It can cause intestinal bleeding, bloody diarrhea and hemolytic ... Eating Well. 24 easy ...

  3. More Than 150,000 Pounds Of Ground Beef Are Being ... - AOL

    www.aol.com/lifestyle/more-150-000-pounds-ground...

    Wolverine Packing Co. has recalled more than 167,000 pounds of ground beef over E. coli concerns. Here are the brands to look out for and how to stay safe.

  4. Enteroaggregative Escherichia coli - Wikipedia

    en.wikipedia.org/wiki/Enteroaggregative...

    Symptoms of intestinal infection usually begin between 8 and 52 hours after you have been infected with E.coli, [2] this is the incubation period. The incubation period is the time between catching an infection and symptoms appearing. [12] Symptoms: abdominal cramping, pain or tenderness; watery or mucoidy diarrhea; nausea and vomiting, in some ...

  5. Escherichia coli O157:H7 - Wikipedia

    en.wikipedia.org/wiki/Escherichia_coli_O157:H7

    Escherichia coli O157:H7 is a serotype of the bacterial species Escherichia coli and is one of the Shiga-like toxin–producing types of E. coli.It is a cause of disease, typically foodborne illness, through consumption of contaminated and raw food, including raw milk and undercooked ground beef.

  6. Ground beef recalled over possible E. coli contamination ...

    www.aol.com/ground-beef-recalled-over-possible...

    The USDA said Michigan-based manufacturer Wolverine Packing Co. is recalling more than 167,000 pounds of ground beef products after several people reported getting sick. ... only eat ground beef ...

  7. 1992–1993 Jack in the Box E. coli outbreak - Wikipedia

    en.wikipedia.org/wiki/1992–1993_Jack_in_the_Box...

    The FSIS introduced testing for E. coli O157:H7 in ground meat. [5] The United States Department of Agriculture (USDA) reclassified E. coli O157:H7 as an adulterant in ground beef. [39] The USDA introduced the Pathogen Reduction and Hazard Analysis and Critical Control Points (PR/HACCP) program. [5] [40] [39] [41]