Alert: Ground Beef Contamination Warning Issued Nationwide by FSIS
Urgent Notice: Risk of E. Coli Contamination in Ground Beef Products across the US
The Food Safety and Inspection Service (FSIS), a branch of the US Department of Agriculture, has raised concerns about potential E. coli contamination in ground beef products. While there hasn’t been a recall as the affected products are no longer on the market, FSIS has issued a widespread health alert, particularly focusing on Greater Omaha ground beef items. This alert highlights the threat of E. coli O157:H7, a strain known for causing severe intestinal infections in humans.
List of Products at Risk of E. Coli Contamination
In a recent statement, FSIS disclosed that the affected products were processed and packaged on March 28, with an expiration date of April 22. These products were distributed to various restaurants and retailers nationwide. The identified items subject to the health alert include:
- 10-lb. ground beef chub
- 5-lb. ground beef chub
- 5-lb. ground beef chub
- 5-lb. ground beef chubs
- 4 / 8-oz ground beef patties
- 4 / 8-oz ground beef patties
- 4 / 7-oz ground beef patties
- 6-oz ground beef patties
- 5-lb. ground beef chub
- 6 / 5.33-oz ground beef patties
- 4 / 8-oz ground beef patties
- 10-lb ground beef chub
- 4 / 8-oz ground beef patties
Reason for the Public Health Alert
According to FSIS, the company detected an issue during an inventory check of products placed on hold due to testing positive for E. coli O157:H7. Greater Omaha subsequently notified FSIS of inadvertently incorporating some of the contaminated beef into the production of ground beef products, which were later distributed nationwide.
FSIS is particularly worried that affected food items might be stored in consumers’ freezers or within food service establishments. Consequently, they advise consumers who have purchased these products not to consume them, and urge food service institutions not to serve them.
FSIS recommends either discarding these products or returning them to the store of purchase. Additionally, FSIS emphasizes the importance of safely handling all raw meat products, whether fresh or frozen, and stresses the necessity of cooking ground beef to an internal temperature of 160 degrees Fahrenheit before consumption.