Two CT residents hospitalized with E.coli infection after beef recall

An E.coli outbreak is linked to beef from a slaughterhouse in Massachusetts. (WFSB)

At least two people in Connecticut are feeling the brutal effects of E.coli after purchasing ground beef from a local farm stand.

The source of the outbreak comes from a slaughterhouse in central Massachusetts, and local officials are worried more cases will pop up.

According to Hospital of Central Connecticut’s Dr. Joseph Garner said symptoms could be making their way around after a confirmed outbreak of E.coli.

The USDA said the Adams Farm slaughterhouse in Athol, Mass. is the source.

Officials are looking at beef slaughtered from July 15 through Aug. 26, and processed between July 21 and Sept. 22. The farm is recalling beef, veal and bison.

“It's hard to determine in advance how large an outbreak might be. They label all meat produced with a code number and they can trace it back and that's what the DPH is doing right now,” Garner said.

The state’s Department of Health said in the two Connecticut cases, the bad ground beef was purchased from a farm stand, but they won’t say where.

Local farmers at Killam and Bassette Farm in South Glastonbury said they pour their hearts into their produce and animals.

“You want the best for your customers and want to make sure they get what you're putting into it,” Bassette said.

Owners Kevin and Christine don’t work with Adams Farm. The meats at their farm are prepared at a slaughterhouse in New York.

They said it is tough when they have to put their hard work and reputation essentially into the hands of a stranger.

“We do the research, make sure we find good quality slaughterhouses to make sure they come highly recommended from other farmers and from the safety standards from the USDA,” Bassette said.

The outbreak that has extended from Massachusetts, Pennsylvania, West Virginia and Connecticut has affected people as young as 1-year-old, and as old as 74.

No deaths have been reported, but the Department of Health suggests farm stand customers ask if the meat has come from Adams, and to always cook the beef to a minimum of 160 degrees.

The state went on to say that because the equipment in that slaughterhouse probably was the source of the E.coli, nearly every cut of beef from that farm needs to be thrown away if it falls between any of those dates.

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