Approximately 167,000 pounds of fresh and frozen ground beef have been recalled due to potential E. coli contamination, as reported by the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture. The recall stems from an investigation initiated after the Minnesota Departments of Agriculture and Health linked a series of reported illnesses to ground beef produced by Wolverine Packing Co., a Detroit-based meat distributor.
As of now, 15 individuals have fallen ill, with symptoms ranging from November 2 to November 10. On the same day the illnesses were reported, the Minnesota Agriculture Department tested a ground beef sample from Wolverine and detected E. coli O157:H7, a harmful strain of bacteria.
The FSIS has issued a detailed list of the products involved in the recall, along with images of their labels. The affected fresh ground beef products carry a “use by” date of November 14, while the frozen items bear a “use by” date of October 22. These recalled products are marked with the establishment number “EST. 2574B” inside the USDA inspection mark.
The beef products were distributed to various restaurants nationwide, prompting the FSIS to express concern that some of the contaminated meat may still be in restaurant storage. They have urged establishments to refrain from serving these products and recommended that consumers cook all raw beef to a minimum temperature of 160 degrees Fahrenheit to eliminate harmful bacteria.
E. coli O157:H7 is recognized for causing severe health issues, including intestinal bleeding, bloody diarrhea, and hemolytic uremic syndrome, which can lead to serious kidney damage. This strain has previously been associated with other foodborne outbreaks, including a recent incident involving some McDonald’s Quarter Pounders.
In light of this situation, it is important for consumers and businesses to stay vigilant regarding food safety practices. Proper cooking and handling of meat can prevent many foodborne illnesses, and recalls like this highlight the importance of regulatory oversight in maintaining public health.
By staying informed and taking necessary precautions, both consumers and restaurants can continue to enjoy safe and delicious meals while minimizing health risks.