Approximately 167,000 pounds of fresh and frozen ground beef products have been recalled due to potential E. coli contamination, as reported by the USDA’s Food Safety and Inspection Service (FSIS). The recall was initiated after Minnesota’s Agriculture and Health departments identified a connection between certain illnesses and ground beef from Wolverine Packing Co., a meat distributor located in Detroit.
As of Wednesday, a total of 15 individuals had fallen ill, with symptoms emerging between November 2 and November 10. On the same day, the Minnesota Agriculture Department conducted tests on a ground beef sample from Wolverine, which revealed the presence of E. coli O157:H7, a harmful strain of bacteria known for serious health risks.
To assist consumers and businesses, the FSIS has released a comprehensive list of the affected products, including images of the labels for easy identification. The fresh products bear a “use by” date of November 14, while the frozen products have a “use by” date of October 22. The impacted items are marked with the number “EST. 2574B” found inside the USDA’s inspection seal.
These products have been distributed to restaurants nationwide, raising concerns that some may still be in storage at these establishments. The FSIS has advised restaurants to refrain from serving these products and urged consumers to ensure they cook all beef to an internal temperature of 160 degrees Fahrenheit, which is essential for eliminating harmful bacteria.
E. coli O157:H7 is notably the same strain linked to the recent onion contamination in some McDonald’s Quarter Pounders. It poses significant health risks, including intestinal bleeding, bloody diarrhea, and hemolytic uremic syndrome, which can negatively impact kidney blood vessels.
In light of this situation, it is important for consumers and businesses to remain vigilant about food safety practices. Taking preventive measures and adhering to proper cooking temperatures can significantly reduce the risk of foodborne illnesses. The recall also highlights the continuous efforts of health agencies in monitoring and ensuring food safety for the public’s health.