Ground beef recall: 23,000 pounds more than the risk of E contamination. coli

Federal regulators say about 23,000 pounds of raw beef are being recalled because of possible E. coli.

The US Department of Agriculture (USDA) announced a Class1 recall on Wednesday, warning that the product poses a high risk of causing “serious health effects or death.”

The affected packages were manufactured on Jan. 14 by CS Beef Packers of Idaho and shipped to distributors in California, Idaho and Oregon.

Officials said the products are intended to be distributed in places that serve food, such as restaurants and cafes, rather than sold directly to grocery stores.

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As of Wednesday, there have been no confirmed reports of illness related to the recalled product, the USDA said.

The recalled items include 10-pound cylindrical packages, or chubs, of “Beef, Course Ground, 73L,” 10-pound chubs “Fire River Farms Classic Beef Fine Ground 73L” and 10-pound chubs “Fire River Farms Classic Beef Fine Ground 81L, with codes 1815 6,1958 and 1815 13, 1815 6813 respectively.

All products have a “Use/Freeze By” date of Feb. 4, 2026, with time stamps between 07:03 and 08:32, printed with two stickers on the outside of the cardboard cases.

All products have a “Use/Freeze By” date of Feb. 4, 2026, with timestamps between 07:03 and 08:32. Date and time stamps appear on the clear packaging of meat products and on the two sides on the outside of cardboard cases.

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The US Department of Agriculture has recalled about 23,000 pounds of ground beef destined for food processing facilities. (USDA/Fox News)

The issue was identified during an inspection 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 refrigerators and not serve any suspicious products, regulators said, adding that customers should throw them away or return them to the place of purchase.

Infection with E. coli O145 usually causes diarrhea, often bloody, and vomiting two to eight days after exposure, with an average of three to four days.

Doctors often diagnose the infection through 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 in the Chronicle Studio on Tuesday, Jan. 18, 2011, in Houston. (Brett Coomer/Houston Chronicle via Getty Images/Getty Images)

In rare but serious cases, older adults, children under the age of 5 and people with weakened immune systems can develop a form of kidney failure called hemolytic uremic syndrome (HUS). It is characterized by easy breakouts, paleness and decreased urine output.

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Officials also stressed that consumers should always cook ground beef to an internal temperature of 160°F to kill harmful bacteria.