This beef was dispatched to restaurants—meaning it’s unlikely to be found in homes—with a “use by” date of 11/14/2024; frozen products were produced on 10/22/2024. The list of recalled items is extensive, featuring products such as ground beef patties, bulk ground chuck, and angus steak burgers.
This incident is classified as a class I recall, indicating there is a “reasonable probability that the use of the product will cause serious, adverse health consequences or death,” as per USDA guidelines.
The Minnesota Department of Agriculture detected the problem after reports of illnesses following the consumption of ground beef in the state, according to an FSIS alert. A sample of the beef tested positive for E. coli O157, which was associated with the reported cases.
FSIS has noted that these products were shipped to restaurants nationwide, thus increasing the likelihood that individuals outside Minnesota may also be affected.
What is E.coli?
Escherichia coli (E.coli) is a bacterium found in various environments, including the intestines of humans and animals, according to the Centers for Disease Control and Prevention (CDC). While many strains of E.coli are harmless, some can lead to illness.
The specific strain involved in this recall—E. coli O157:H7—is a prevalent cause of gastroenteritis, commonly referred to as stomach flu, in the U.S., according to Benjamin Chapman, Ph.D., who is a professor and food safety specialist at North Carolina State University.
E.coli O157:H7 can create a potent toxin known as Shiga toxin, which can result in severe foodborne illnesses, explains Darin Detwiler, LP.D., a food safety author and professor at Northeastern University. “When consumed, this pathogen can lead to symptoms such as severe abdominal cramps, bloody diarrhea, vomiting, and in some cases, kidney failure, known as hemolytic uremic syndrome (HUS),” Detwiler notes. “This complication can be particularly dangerous for vulnerable groups, including children, the elderly, and those with weakened immune systems.”
If E. coli O157:H7 is present in food, there’s a high likelihood of illness, Chapman warns, emphasizing that “even a minor level of contamination can result in sickness.”
How does E.coli get into beef?
E.coli can enter beef through various routes, primarily through the spreading from the intestines of cattle during the slaughter process. “E. coli O157:H7 is typically found in ruminants, where it occurs naturally as part of the intestinal microbiota,” Chapman explains.
E.coli infections often arise from contaminated meat, particularly undercooked beef, making it essential to cook beef to an internal temperature of no less than 140°F (62.8 °C), says Detwiler. Ground meats should be heated to a minimum internal temperature of 160 °F (71.1 °C).
What happens now?
According to the FSIS alert, there are concerns that some affected beef products might still be located in restaurant refrigerators or freezers. Restaurants possessing the recalled beef are strongly advised to discard the items or return them to their suppliers. If you are worried about having consumed affected beef, it’s prudent to avoid beef menu items for the coming weeks as a precaution.
If you experience symptoms of an E.coli infection after consuming beef, the FSIS advises consulting a healthcare provider for guidance on the next steps.
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