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More Than 120,000 Pounds Of Ground Beef Is Recalled Over Possible E. Coli Concerns

More Than 120,000 Pounds Of Ground Beef Is Recalled Over Possible E. Coli Concerns

A New Jersey manufacturer is recalling more than 120,000 pounds of ground beef products over concerns that it could contain E. coli.

Regulators discovered during routine testing that certain products from Swedesboro, N.J.-based Lakeside Refrigerated Services may be contaminated with E. coli O103, a harder-to-identify strain of the bacteria.

There have been no confirmed reports of illnesses or adverse reactions related to consumption of the food, the U.S. Department of Agriculture's Food Safety and Inspection Service said in a news release.

But the agency is urging people who may have purchased the items, which were shipped to stores nationwide, not to consume them and either throw them away or return them to the store where they were bought.

The product codes and labels of the affected products are available on the FSIS website.

The recalled products have the establishment number "EST. 46841" and were produced from Feb. 1 through April 8.

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Validating Net Energy in Commercial Swine Systems - Gustavo Lima

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In this episode of The Swine Nutrition Blackbelt Podcast, Gustavo Lima, PhD candidate at Iowa State University, explains how soybean meal net energy is evaluated using growth assays and calorimetry. He discusses caloric efficiency, validation under commercial conditions, and differences between controlled and real-world environments. Gustavo also highlights practical implications for diet formulation and ingredient valuation. Listen now on all major platforms!

“Indirect calorimetry provides a precise estimation of ingredient energy, yet validation under production conditions remains essential for accurate application in real systems.”

Meet the guest: Gustavo Lima / gustavo-lima-a9867127 is a PhD candidate in Animal Science at Iowa State University, specializing in swine nutrition, ingredient evaluation, and energy metabolism. With over 15 years of experience across Latin America, his work focuses on soybean meal utilization, caloric efficiency, and applied research for commercial production systems.