Cargill Meat Solutions has recalled more than 25,000 lb. of ground beef following the discovery of a possible E. coli contamination.
USDA’s Food Safety and Inspection Service (FSIS) made the announcement on Aug. 23 that a probable contamination of E. coli O157:H7 was found from beef originating at Cargill’s Fort Morgan, Colo. packing plant.
The ground beef was produced on Aug. 16, 2018 and the following product has been listed for a recall:
- 10-lb. chubs of “EXCEL 93/7 FINE GRIND GROUND BEEF” with “Use/Frz. By Sep 05” on the chub label and a “PACK DATE 08/16/2018” on the box label.
The beef product was shipped to warehouses in California and Colorado. The items bear the establishment number “EST. 86R” inside the USDA mark of inspection.
A total of approximately 25,288 lb. of ground beef are impacted by the recall.
The contamination was discovered on Aug. 22 by Cargill when records were reviewed and it was determined that the ground beef might have been with a “presumptive positive for E. coli O157:H7” product. FSIS was then notified following the detection. No confirmed reports of adverse reactions due to consumption of these products.
FSIS has called it a Class 1 Recall with a “high” health risk.
E. coli can be potentially deadly causing dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. FSIS recommends that any consumers who purchased the product to not consume it and either throw it away or return to the store where it was purchased.
All raw beef should be cooked to a temperature of 160°F to reduce the risk of any food borne illness by bacteria according the FSIS. A meat thermometer will help in determining if the food has reached a high enough temperature to kill harmful bacteria.