Snapp’s Ferry Packing Company Recalls Beef
According to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), approximately 410 pounds of beef product were recalled by Snapp’s Ferry Packing Company, due to potential E. coli O157:H7 contamination. The Afton, Tennessee establishment specializes in “custom butchering and packaging”.
On January 19, 2016, during a FSIS investigation of ongoing E. coli O157:H7 illnesses in Tennessee, Snapp’s Ferry Packing Company was found to be the source of the contamination. After this finding, Snapp’s Ferry Packing Company recalled its beef.
Snapp’s Ferry Packing Company Recalls Beef – Recall Details
The recall applies to 5-lb. packages of “Ground Beef” that were distributed to restaurants in the Knoxville, TN, area. The recalled ground beef, bears a Nov. 20, 2015, packaging date, and establishment number “Est. 9085” inside the USDA mark of inspection.
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If you or a family member has suffered from E. coli food poisoning, and you have a question about your legal rights, you can request a free legal case evaluation from our firm by calling toll free at 1-877-934-6274. Our phones are answered 24/7.
E.Coli Food Poisoning Information
Escherichia coli or E. coli is a type of bacterium that lives in the intestines of healthy humans and animals. While many strains of E. coli are harmless, some strains are capable of producing a powerful toxin, known as Shiga toxin, and can cause severe, life-threatening illness.
According to the U.S. Centers for Disease Control and Prevention (CDC) symptoms of Shiga toxin-producing E. coli (STEC) infection include severe abdominal cramps, diarrhea, and vomiting. The diarrhea may become bloody and can lead to dehydration. There is usually little or no fever. The infection (and its symptoms) will vary from individual to individual, ranging from a mild to a life-threatening illness.
The CDC reports that symptoms of E. coli food poisoning typically begin 3-4 days after eating a contaminated food; however, symptoms may occur anywhere from 1 to 10 days following pathogen exposure.
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