Recall-031-2024-Labels
Image credits: USDA
Wolverine Packing Co, a Detroit-based supplier, is recalling approximately 167,277 pounds of ground beef products due to potential contamination with E coli O157:H7, the US Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. To date, 15 cases of E coli infection have been reported in Minnesota, with illness onset dates ranging from November 2-10, 2024.1
Approximately 167, 277 pounds of ground beef are being recalled due to possible contamination. The recall affects fresh and frozen ground beef products. Fresh products have a “use by” date of November 14, 2024, while frozen items are marked with a production date of Oct. 22, 2024. The affected products carry the establishment number “EST. 2574B” inside the USDA mark of inspection. These products were distributed to restaurants nationwide.1
The recall was initiated following reports of illness from consumers who had consumed ground beef before falling ill. The Minnesota Department of Agriculture alerted FSIS about the illnesses on Nov. 13, 2024, prompting an investigation. A subsequent test of ground beef collected during the investigation tested positive for E. coli O157.1
What You Need To Know
Wolverine Packing Co is recalling 167,277 pounds of ground beef due to potential contamination with E coli O157:H7, linked to 15 reported cases of illness in Minnesota.
E coli O157:H7 can cause severe health complications, including kidney failure, and antibiotics may worsen the infection by triggering increased toxin production.
Consumers and restaurants are urged to dispose of or return the affected products, which were distributed nationwide, and to follow proper food safety practices to prevent illness.
According to Nicole M Iovine, MD, PhD, an infectious disease physician and chief hospital epidemiologist at the University of Florida, this specific strain of E coli responsible for this outbreak has potential for severe complications, “This particular type of E coli is carrying a gene that produces a toxin, and that toxin is pretty dangerous. It can lead to kidney failure, even to the point of someone needing dialysis,” she said.2
The toxin produced by this strain is especially problematic because antibiotics can worsen the infection. “If you give a person antibiotics, the bacteria can actually sense the presence of the antibiotics. It takes it as a danger signal, and the bacteria responds by revving up production of that toxin to really high levels. So, you actually make people worse when you give antibiotics for this particular strain.”2
FSIS has expressed concern that some affected products may still be in restaurant refrigerators or freezers and has warned restaurants not to serve them. Consumers who have purchased these products should dispose of them or return them to the place of purchase.1
As part of its recall process, FSIS will conduct effectiveness checks to ensure all impacted customers are notified and that the products are no longer available to the public. The FSIS advises consumers to always cook ground beef to an internal temperature of 160°F to ensure harmful bacteria are killed. A food thermometer should be used to check the temperature, as visual cues like color or texture do not guarantee the meat is safe to eat.1
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