“I think we are going to learn a lot through the process, while continuing to promote continued rebuilding of the population,” said FWC Chairman Rodney Barreto.

“Conservation is not about closing a resource forever; it’s about closing it as a management measure and giving access back when we can,” said Commissioner Robert Spottswood. “I believe we are at this point, and it is a small and productive step in the right direction.”

The proposed draft rules include:
• A recreational harvest of up to 200 goliath per year, with a maximum of 50 from Everglades National Park.
• Requiring a recreational goliath harvest permit and tag, issued via a random-draw lottery, to legally harvest a goliath (staff will explore setting the cost of the tag, currently proposed to be $500, based on the cost of managing the program).
• Limiting harvest to one fish per person per open season with permit and tag.
• A March 1 through May 31 season.
• Allowable gear would be hook-and-line.
• A slot limit of 20 to 36 inches total length (staff will explore raising the slot minimum size limit to 22 or 24 inches total length).
• Harvest would be permitted in all state waters except those of Palm Beach County south through the Atlantic coast of the Keys (staff will update the proposal to include Martin County).
• Harvesters would also be subject to post-harvest requirements.

In addition, staff will explore modifying gear regulations to minimize impacts from catch-and-release fishing on goliath grouper spawning aggregations.
The FWC will continue to monitor the status of the stock using alternative metrics approved by the Commission in 2018.

The FWC will also continue ongoing efforts that recognize goliath’s role in the ecosystem and promote stock rebuilding.
Learn more about Goliath Grouper at MyFWC.com/Marine by clicking on “Recreational Regulations” and “Goliath Grouper” under the “Reef Fish” tab.

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Of those 196 people sickened, 28 have been hospitalized due to the outbreak, which health officials said Monday has been linked to “many sources.”

At least two companies have recalled ground beef products, but officials warn that contaminated food could still be in stores.

Grant Park Packing in Franklin Park, Ill., recalled 53,200 pounds of raw ground beef products on April 24, the CDC said.

• Recalled products were sold in 40-lb. bulk cardboard boxes of “North Star Imports & Sales, LLC. 100% GROUND BEEF BULK 80% LEAN/ 20% FAT” marked “FOR INSTITUTIONAL USE ONLY” with lot code GP.1051.18 and pack dates 10/30/2018, 10/31/2018, and 11/01/2018.
• Recalled products are labeled with establishment number “EST. 21781” inside the USDA mark of inspection on the boxes.

On April 23, Colorado Premium Foods in Carrollton, Ga., recalled 113,424 pounds of the product.

• Recalled products were sold in two 24-lb. vacuum-packed packages in cardboard boxes containing raw “GROUND BEEF PUCK” with “Use Thru” dates of 4/14/19, 4/17/19, 4/20/19, 4/23/19, 4/28/19, and 4/30/19.
• Recalled products are labeled with establishment number “EST. 51308” inside the USDA mark of inspection.

The outbreak has affected residents Illinois, Indiana, Minnesota, Mississippi, Ohio, Virginia, and Tennessee. At least 49 people were reported as sick in Georgia, while another 69 people have been reported sick in Kentucky and in Florida 5 people have been reported sick.

E. coli are bacteria found in both human and animal intestines and while most strains are harmless, some are pathogenic and can cause illness. E. coli infection symptoms include severe stomach cramps, diarrhea, and vomiting. Symptoms begin, on average, three to four days after ingesting the bacteria according to the CDC. E. coli bacteria can be transmitted through contaminated water or food and sometimes through contact with other people and animals.

While most people recover from E. coli after a few days, some cases can be life-threatening. This is especially true for pregnant women, newborns, older or elderly adults and those with weakened immune systems.

Health officials recommend thorough hand-washing, washing fruits and vegetables, cooking meat thoroughly and avoiding cross-contamination in food preparation areas as ways to prevent E. coli illness. Consumers and restaurants should always handle and cook ground beef safely to avoid foodborne illness. Thoroughly cook ground beef to an internal temperature of 160°F to kill germs. Cook casseroles containing ground beef to 165°F. Never eat, serve, or sell recalled ground beef.

Positively Osceola will continue to report on the E. coli outbreak once the CDC provides more updates as additional information becomes available.

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Twenty of those infected have been hospitalized, the Centers for Disease Control and Prevention said Tuesday. No deaths have been reported.

The cases include people who’ve eaten the beef since March 1, the agency said, but no supplier, distributor or brand of beef has been identified. According to the CDC, people fell ill starting March 1. The infected range in age from younger than 1 to 83 years old, with a median age of 19.

“Traceback investigations are ongoing to determine the source of raw ground beef supplied to grocery stores and restaurant locations where ill people reported eating,” the CDC said. “Illnesses that occurred after March 26 might not yet be reported due to the time it takes between when a person becomes ill with E. coli and when the illness is reported. This takes an average of two to three weeks.”

Earlier this month the CDC said it had identified ground beef as the food responsible for an outbreak that at the time involved 109 cases of illnesses in six states. The outbreak has now expanded to include: Georgia, Kentucky, Ohio, Tennessee, Virginia, Indiana, Florida, Illinois, Mississippi, and Minnesota.

Colorado Premium Foods recalled more than 113,000 pounds of raw ground beef products due to possible E. Coli contamination, the Food Safety and Inspection Service said Tuesday in a statement. The Georgia company said the ground beef items were produced on March 26 and 29, and on April 2, 5, 10 and 12.

There’s no established link between the product and the ongoing E. coli outbreak, according to the statement.

E. coli infection symptoms include severe stomach cramps, diarrhea, and vomiting. Symptoms begin, on average, three to four days after ingesting the bacteria. Most people recover in five to seven days.

Consumers are urged to prevent the spread of E. coli by washing hands, cooking ground beef to an internal temperature of 160 degrees and keeping uncooked foods away from raw beef to prevent cross-contamination.

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