CT Farms Beef Recall Associated with Multi-state E.Coli Outbreak

USDA ISSUES LIST OF FARMS THAT RECEIVED BEEF FROM SLAUGHTERHOUSE
ASSOCIATED WITH MULTI-STATE E.COLI OUTBREAK
HARTFORD – The Connecticut Department of Public Health (DPH) today released a list of
Connecticut farms identified by the USDA as having received beef from Adams Farm Slaughterhouse in Athol,
MA. This is being done as part of the public health response to a recent E.coli:O157 outbreak that has sickened
patients in several states, including Connecticut.
For an up-to-date list of farms that received tainted beef from Adams Farm Slaughterhouse click here.
The Connecticut Department of Agriculture is working with farmers’ markets to determine if any beef,
veal, and/or bison meat vendors at the markets have had any animals processed at the Adams Slaughterhouse.
DPH encourages consumers and retailers who still have left-over beef, veal or bison products purchased
from local farmers’ markets or directly from a farm in Connecticut to check the USDA plant code # printed on
the label to verify whether or not the product was processed by Adams’ Slaughterhouse #5497 and is included
in this recall. Consumers who do not have access to the original packaging can contact the farm or retailer
where they purchased the meat directly to ask whether or not their product is included in the recall.
E. coli O157 infection can result in severe stomach cramps, diarrhea (often bloody), vomiting, and fever.
Most people get better within 5–7 days. Some infections are very mild, but others are severe or even lifethreatening.
Consumers are reminded to not eat raw or undercooked beef. Ground beef hamburgers and beef
mixtures, such as meat loaf, should be cooked to 158°F internally, measured with a food thermometer. If you
have already consumed the recalled product and believe you may have developed symptoms of illness, you
should contact your physician for follow-up.