Massive Ground Beef Recall Affects Consumers Nationwide {167,000 Pounds – Possible E.Coli}

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Ground Beef Recall

Ground Beef Recall

Update: As this is a very new recall (November 1, 2015) the Distribution List has not been published yet. We have information on the “All American Meats” ground beef recall. Meanwhile, please check with your grocer where you purchase your ground beef. When available, the retail distribution list(s) will be posted on the FSIS website.” -USDA

Just hours ago, the USDA issued a massive recall of ground beef that could be contaminated with E. coli O157:H7. The affected lot of beef comes from All American Meats, Inc., based in Omaha, NE who report that over 167,000 pounds of potentially-contaminated beef were distributed to supermarkets across the country.

Here are the details of the affected products, as reported by the USDA Food Safety and Inspection Service (FSIS), who conducted the tests

  • 80-lb. (approximate weight) boxes of “Ground Beef 80% Lean 20% Fat (Fine Grind)” with Sell By Date 11-03-2015 and case code 62100.
  • 80-lb. (approximate weight) boxes of “Ground Beef 73% Lean 27% Fat (Fine Grind)” with Sell By Date 11-03-2015 and case code 60100.
  • 60-lb. (approximate weight) boxes of “Ground Beef Round 85% Lean 15% Fat (Fine Grind)” with Sell By Date 11-03-2015 and case code 68560.
  • 60-lb. (approximate weight) boxes of “Ground Beef Chuck 81% Lean 19% Fat (Fine Grind)” with Sell By Date 11-03-2015 and case code 68160.
  • 60-lb. (approximate weight) boxes of “Ground Beef Chuck 81% Lean 19% Fat (Fine Grind)” with Sell By Date 11-03-2015 and case code 63130.
  • 80-lb. (approximate weight) boxes of “Ground Beef Chuck 81% Lean 19% Fat (Fine Grind)” with Sell By Date 11-03-2015 and case code 63100.

Each affected ground beef product will also bear the establishment number EST20420 on the inside of the USDA inspection mark. You can see an example of the labels and inspection marks here.

Information on E. coli

E. coli is a type of bacteria known to cause abdominal cramps, dehydration, and bloody diarrhea. Typically, victims begin to show symptoms between 2 and 8 days after consuming an infected foodstuff. Though most people are able to recover from E. coli infection within a few days, children under age 5, the elderly, and the immunocompromised are at a higher risk for more serious injury and even death.

So far, the USDA reports that no one has been sickened by the E. coli found in All American Meat’s ground beef products, but they are particularly concerned that consumers may have it in their freezers.

Any one that finds the affected beef in their home should not consume it. Rather, discard the product or return it to the store where it was originally purchased.
In addition, the USDA and FSIS wants to emphasize that proper preparation of meats is essential when it comes to killing bacteria such as E. coli. They urge consumers to make it a practice to cook ground beef to an internal temperature of 160 degrees Fahrenheit each time. Interested consumers can read the following USDA Fact Sheet on safe meat preparation.