Millions of pounds of tainted beef was pulled off of Walmart’s shelves, but none of that meat was from South Dakota cattle.
57 people from 16 states, including Wyoming, have gotten sick from salmonella illness from beef products.
Millions of pounds of beef is no longer on the shelves so if you go to the store now, you will not be affected.
South Dakota Stockgrowers Association president, Gary Deering, says “the biggest thing to consumer is to know that your beef, you meat is safe. We’ve done everything we can to ensure that. We did everything that we could get done to get it off the shelves so just the consumers need to know that the meat is safe and to go ahead and keep purchasing beef.”
One of the ways they are able to pull this off the shelves so quickly is due to the Food Standards Agency’s protocols.
“They are still continuing the Trace Back Program with that to ensure that people are aware of it,” states Deering. “We know also that there’s probably some packages in peoples freezers.”
If you are unsure if your beef has salmonella or not, cooking it properly can solve the problem.
“You want to cook all your raw ground beef products to 160 degrees Fahrenheit and that will kill all the bacteria in that. You also want to coo your steaks and stuff to 145 degrees. The best way to know you’re there is to get an instant read thermometer and check it there,” explains Deering.
The recalled products were sold nationwide, but have been pulled off the shelves.