Washington, D.C., Nov. 20, 2024 (GLOBE NEWSWIRE) —
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| Recall Release | |
| CLASS I RECALL HEALTH RISK: HIGH |
Congressional and Public Affairs Soledad Calvino FSISpress@usda.gov FSIS-RC-031-2024 |
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WOLVERINE PACKING CO. RECALLS GROUND BEEF PRODUCTS
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WASHINGTON, Nov. 20, 2024 – Wolverine Packing Co., a Detroit, Mich. establishment, is recalling approximately 167,277 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The fresh products have a “use by” date of 11/14/2024 and the frozen products are labeled with production date 10 22 24. View full product list. View labels.
The products subject to recall bear establishment number “EST. 2574B” inside the USDA mark of inspection. These items were shipped to restaurant locations nationwide.
The problem was discovered when FSIS was notified by the Minnesota Department of Agriculture of a group of ill persons who had reported that they consumed ground beef prior to their illness.
FSIS was notified of illnesses on November 13, 2024, and working in conjunction with Minnesota Departments of Agriculture and Health, FSIS determined that there was a link between the ground beef products from Wolverine Packing Co. and this illness cluster. On November 20, 2024, a ground beef sample collected by the Minnesota Department of Agriculture as part of an outbreak investigation tested positive for E. coli O157. To date, 15 case-patients have been identified in one state with illness onset dates ranging from November 2, 2024, to November 10, 2024. FSIS continues to work with the Minnesota Departments of Agriculture and Health on this investigation.
Anyone concerned about an illness should contact a healthcare provider. E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
FSIS is concerned that some product may be in restaurant refrigerators or freezers. Restaurants are urged not to serve these products. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.
Consumers and members of the media with questions about the recall can contact Don Tanner, company representative at 248-762-1533.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.
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NOTE: Access news releases and other information at FSIS’ website at http://www.fsis.usda.gov/recalls.
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| USDA RECALL CLASSIFICATIONS | ||
| Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death. | ||
| Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product. | ||
| Class III This is a situation where the use of the product will not cause adverse health consequences. | ||
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