Federal regulators have issued a recall for about 23,000 pounds of raw ground meat due to the risk of E. coli contamination.
On Wednesday, the U.S. Department of Agriculture (USDA) classified this as a Class 1 recall, which is serious enough to potentially cause “severe adverse health effects or death.”
The contaminated product, manufactured by CS Beef Packers in Idaho on January 14, was distributed to food establishments in California, Idaho, and Oregon. Interestingly, these packages are not meant for grocery stores but are instead intended for restaurants and cafeterias.
So far, the USDA has reported that there have been no illnesses connected to these recalled items.
Specific packages involved in the recall include “Beef, Course Ground, 73L” in 10-pound cylindrical containers, “Fire River Farms Classic Beef Fine Ground 73L,” and “Fire River Farms Classic Beef Fine Ground 81L,” all also in 10-pound containers. The relevant case codes are 18601, 19583, and 19563.
The “use/freeze by” date on these products is set for February 4, 2026, with timestamps recorded between 07:03 and 08:32. You can find these dates on the transparent meat packaging as well as on two stickers attached to the cardboard cases.
The issue was uncovered during an inspection by the Department’s Food Safety and Inspection Service (FSIS), which found E. coli O145 in the products.
Authorities have urged restaurants to inspect their freezers for any of the recalled items and refrain from serving them. Customers are advised to dispose of or return suspicious products to the place of purchase.
In case you’re wondering, E. coli O145 infections often lead to diarrhea—sometimes bloody—and can manifest 2 to 8 days post-exposure, usually around 3 to 4 days on average. Physicians typically diagnose these infections through stool tests. Most recover within a week, primarily through hydration and supportive care.
However, it’s worth noting that certain groups, like the elderly, children under 5, and those with weakened immune systems, risk developing a severe condition called hemolytic uremic syndrome (HUS), which can be serious and involves symptoms like easy bruising and a bluish skin tone.
Lastly, it’s crucial, as always, for consumers to cook ground beef to at least 160°F to effectively eliminate any harmful bacteria.
