Publix, Winn-Dixie Recall Ground Beef

MIAMI (CBS4) – Certain packages of ground beef sold at three major grocery store chains in Florida and six other southern states have been recalled because of possible E. coli contamination.

National Beef Packaging of Kansas recalled more than 60,000 pounds of ground beef it sold mainly Winn-Dixie Stores Inc., Publix Super Markets Inc. and Kroger Co.  The meat was sold in large chubs which were re-packaged into consumer sized portions.

The recalled beef at Winn Dixie, portions and patties of ground chuck, have “sell by” label dates from 7/31/11 – 8/12/11.

  • “Winn-Dixie Ground Chuck,” UPC code 20170000000.
  • “Winn-Dixie Ground Chuck Family Pack (FP),” UPC code 29127700000.
  • “Winn-Dixie Ground Chuck Patties,” UPC code 20170100000.
  • “Winn-Dixie Ground Chuck Patties Family Pack (FP),” UPC code 29128200000.

A spokesman for Winn-Dixie said their South Florida stores are affected by the recall.

Items recalled by Publix included pre-made ground chuck burgers, meatballs, meatloaf and stuffed peppers.  Florida stores affected by the voluntary recall include the following counties: Escambia, Santa Rosa, Okaloosa, Walton, Bay, Leon, Suwannee, Columbia, Alachua, Marion, Putnam, Clay, Volusia, Flagler, St. Johns, Duval and Nassau.

National Beef issued the recall after the Ohio Department of Agriculture found the bacteria.

Some South Florida shoppers weren’t taking any chances as they cruised the meet aisle.

“I’m staying away from beef,” laughed shopper Karen Cooper, “Eating more chicken, less steaks and hamburger meat and stuff.”

“You will have signs and symptoms within six to eight hours,” said Dr. Nabil El-Sanadi.  “You’ll start to have gastrointestinal symptoms, nausea, abdominal cramps, possibly diarrhea, it will be almost like food poisoning.”

The U.S. Agriculture Department said there have been no reports of illnesses.

In some case, E. coli poisoning can be deadly.  The best way to avoid illness is to take some simple precautions.

“If they’re going to cook the food, cook it ‘through and through,” said Dr. El-Sanadi.  “I would advise staying away from medium rare and go to cooking (meat) full well done.”


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