There’s a Big E.Coli Outbreak Tied to Beef in Restaurants

More than 167,000 pounds of ground beef have been recalled due to possible contamination with E.coli. The recalled beef, which is distributed by Wolverine Packing Co., has made at least 15 people sick so far, according to the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS).

The beef was shipped to restaurants—meaning, you’re unlikely to have this at home—with a “use by” date of 11/14/2024; frozen beef products have a production date 10/22/24. The list of recalled products is extensive, and includes products like ground beef patties, bulk ground chuck, and angus steak burgers.

This is a class I recall, which means there is a “reasonable probability that the use of the product will cause serious, adverse health consequences or death,” according to the USDA.

The Minnesota Department of Agriculture first detected the issue after learning about a group of people in the state who became sick after eating ground beef, according to an alert issued by FSIS. A sample of the beef tested positive for E. coli O157, which was linked to the illnesses.

But FSIS points out that the products were shipped to restaurants nationwide, raising the odds that people outside Minnesota could likely be impacted.

What is E.coli?

Escherichia coli (E.coli) is a type of bacteria found in several places, including the intestines of people and animals, according to the Center for Disease Control and Prevention (CDC). While many types of E.coli are harmless, some can make you sick.

The particular type of E.coli in this recall—E. coli O157:H7—is one of the most common causes of gastroenteritis (a.k.a. the stomach flu) in the U.S., says Benjamin Chapman, Ph.D., department head, professor, and food safety specialist at North Carolina State University.

E.coli O157:H7 can produce a powerful toxin called Shiga toxin, which can lead to severe foodborne illness, explains Darin Detwiler, LP. D., author of Food Safety: Past, Present, and Predictions and a professor at Northeastern University. “When ingested, this pathogen can cause symptoms like severe stomach cramps, bloody diarrhea, vomiting, and in some cases, kidney failure—a condition known as hemolytic uremic syndrome (HUS),” Detwiler says. “This complication is especially life-threatening for vulnerable populations like children, the elderly, and individuals with weakened immune systems.”

If E. coli O157:H7 is in your food, it’s very likely to make you sick, Chapman says, noting that “even a small amount of contamination can lead to illness.”

How does E.coli get into beef?

E.coli can get into beef in several ways, including spreading from the cow’s intestines during slaughtering. “E. coli O157:H7 is most commonly found in ruminants that occur naturally within the flora in animal gastrointestinal tracts,” Chapman points out.

E.coli infections usually stem from contaminated meat, especially undercooked beef, making it crucial to cook beef to an internal temperature of at least 140°F (62.8 °C), Detwiler says. Ground meats should be cooked to an internal temperature of 160 °F (71.1 °C).

What happens now?

FSIS says in the alert that the agency is concerned that some beef products may still be in restaurant refrigerators or freezers. Restaurants with the recalled beef are highly encouraged to throw the products away or return products to where they purchased them. If you’re concerned about potentially consuming beef that’s been affected, you may want to avoid menu items that contain beef for the next few weeks, out of abundance of caution.

If you do develop symptoms of an E.coli infection after eating beef, the FSIS recommends contacting a healthcare provider about next steps.