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Federal regulators said nearly 23,000 pounds of raw ground beef are being recalled due to possible E. coli contamination.
The U.S. Department of Agriculture (USDA) announced the Class 1 recall on Wednesday, warning that the product poses a high risk of causing “serious adverse health effects or death.”
The affected packages were produced by CS Beef Packers of Idaho on January 14 and shipped to distributors in California, Idaho and Oregon.
Officials said the products were intended for further distribution to foodservice locations, such as restaurants and cafeterias, rather than for direct sale in supermarkets.
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As of Wednesday, there have been no confirmed reports of illness linked to the recalled product, the USDA said.
The recalled items include 10-pound cylindrical packages, or chub, of “Beef, Course Ground, 73L,” 10-pound chub of “Fire River Farms Classic Beef Fine Ground 73L,” and 10-pound chub of “Fire River Farms Classic Beef Fine Ground 81L,” with box codes 18601, 19583, and 19563, respectively.
All products have a best before date of February 4, 2026, with time stamps between 07:03 and 08:32, printed on two stickers on the outside of the cardboard boxes.
All products have a best before date of February 4, 2026, with timestamps between 07:03 and 08:32. The date and time stamps are on the clear packaging of the meat products and on two stickers on the outside of the cardboard boxes.
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The problem was identified during testing by the department’s Food Safety and Inspection Service (FSIS) at a downstream customer, with results showing the presence of E. coli O145.
Foodservice locations should check their freezers and not serve suspect products, regulators say, adding that customers should throw them away or return them to the place of purchase.
An E. coli O145 infection typically causes diarrhea, often bloody, and vomiting two to eight days after exposure, with an average of three to four days.
Doctors usually diagnose the infection with a stool test. Treatment usually involves vigorous rehydration and other supportive care, and most people recover within a week.
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Ground Beef is featured at the Chronicle Studio on Tuesday, January 18, 2011 in Houston. (Brett Coomer/Houston Chronicle via Getty Images/Getty Images)
In rare but serious cases, older adults, children under 5 years of age, and people with weakened immune systems can develop a type of kidney failure called hemolytic uremic syndrome (HUS). It is characterized by easy bruising, paleness and decreased urine production.
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Officials also emphasized that consumers should always cook ground beef to an internal temperature of 160°F to kill harmful bacteria.
