In a joint U.S. regulatory agency recall effort, up to 6.5 million pounds of beef are being yanked after Salmonella infects 120 people nationwide and hospitalizes at least 33. The multi-state outbreak was announced on October 23rd, but not soon enough. Consumers, be on the lookout for beef products carrying the establishment number EST. 267 inside the USDA label. You can return the infected carcass to the store you bought it from.

Who produced the nightmare? An Arizona-based company called JBS Tolleson, Inc. is reportedly responsible. Brand names carrying the contaminant can differ, but were all packaged by Tolleson (according to epidemiologic and trace-back evidence) from late July to early September, then shipped to certain retailers across the USA. This tainted beef may have reached restaurants also, so you may even be contacted by certain retailers with this information. There is a hotline number to call if you have questions – contact the JBS USA consumer hotline at 800-727-2333.

CAFO meat disease is sweeping the Nation — and many doctors call it “the flu” just to inject more innocents with deadly mercury

Since the recall and investigation began, more than 60 new people have become ill from this outbreak, totaling at least 14 different states during the month of October, including folks from Kansas, New Mexico, Texas, Oklahoma, Hawaii, and Washington. That’s a total of 22 states where this particular strain of Salmonella has reared its ugly head. Luckily, no deaths have been reported, yet.

You might find these JBS meats at Walmart, sold under their Showcase brand, or as Cedar River Farms Natural Beef, Grass Run Farms Natural Beef, or even maybe Gourmet Burger. This goes for fresh or frozen meats, by the way.

If you are infected with Salmonella poisoning, your symptoms may include severe abdominal cramps, fever for 2 or 3 days, and recurring diarrhea, which are all symptoms quite similar to the flu. It can remain attacking your system for up to a week, but most people recover without having to visit a medical quack. Many medical doctors rush to prescribe a full dose of antibiotics for food poisoning, but food-borne bacteria, such as Salmonella, can cause even more severe health consequences because most are immune and resistant to antibiotics.

The main problem and source of most of these meat contamination incidents is the fact that most beef, pork, poultry, milk, eggs, and butter comes from animals that suffer severe health issues in confined animal feeding operations, or “CAFOs.” They wallow in their own feces, in overcrowded barns and cages, eating genetically modified corn, soy, and alfalfa, are shot up with hormones and antibiotics, tortured and then killed inhumanely. Many of those meats are then treated with ammonia to kill the bacteria. Think about all that before you even consider eating conventional meats again.

Undeclared “allergens” cause another massive recall of “ready-to-eat” meat and poultry

This time, Red Square Foods, Inc., out of Somerset, New Jersey, has dished out an “undetermined amount” of meat and poultry products during the month of October, that may contain eggs, milk, and wheat, with known allergens that aren’t even declared on the product label, according to the USDA. Check those frozen blintzes and ravioli that were shipped to Pennsylvania, Ohio, Maryland, New Jersey and New York.

That recall falls on the heels of a previous recall of over 800,000 pounds of ready-to-eat meat and poultry, produced by Bakkavor Foods USA, Inc., that were infected with Salmonella and Listeria monocytogenes and were sold mainly to Harris Teeter and Trader Joe’s stores (mainly in the Southeast). That recall is still underway. Watch those Carnitas with Salsa Verde Burritos from Trader Joe’s and that BBQ Style Chicken Artisan Pizza from Harris Teeter. Also, look out for Teeter’s Chicken Sausage, Egg White, and Cheese Breakfast Burrito (with use dates up until October 25).

Check updates at Food.news for more information on tainted, recalled, or mutated CAFO meats that Big Food tries to push on the masses.

Sources for this article include:

Fortune.com

FoodAndWine.com

Fortune.com

CDC.gov

NaturalNews.com

Food.news

CDC.gov

CafoTheBook.org