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Expert: Accurate information, food preparation are key after beef recall

One local food expert says there are steps consumers can take to stay safe after a recall.

SUGAR LAND — On Tuesday, a ground beef recall originally from October expanded to 12 million pounds after concerns over salmonella.

It’s been linked to 246 people getting sick in 26 states.

Sujata Sirsat, an associate professor and food expert at the University of Houston, says most companies are very good about voluntarily recalling these products.

Sirsat says suppliers usually do about five to seven recalls a week, but bigger ones like this latest ground beef recall happen every few weeks or months.

“The most number of outbreaks with food in general is actually fresh produce,” Sirsat said. “Almost 60 percent of all food-borne illness outbreaks that occur in the U.S. is because of fresh produce contamination.”

She points to the E. coli outbreak linked to romaine lettuce as the most recent example.

Sirsat says meat contamination often happens from cross-contamination due to other animals, blades or sick workers. She says it’s hard for consumers to spot because they can’t see or smell that contamination.

However, she says how consumers handle food, including washing their hands, can make a big difference.

“With something like ground beef, you really want to make sure that you’re preventing cross contamination,” Sirsat said. “Anything that comes in contact with the ground beef, you want to make sure that you wash, rinse, and sanitize, whether it’s a utensil in your kitchen, or whether it’s a cutting board.”

Sirsat says it’s important to check sites like the USDA and FDA for fact-based information on food safety and recalls.

She, like USDA officials, recommends consumers check their freezers to make sure they don't have the recalled meat. There are hundreds of products on that list, which you can see here.

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