Detroit-based Wolverine Packing Co. has initiated a recall of over 167,000 pounds of ground beef products due to potential contamination with E. coli O157:H7. The affected products, identified by establishment number “EST. 2574B” within the USDA mark of inspection, were distributed to restaurants nationwide. Both fresh products with a “use by” date of November 14, 2024, and frozen products marked with a production date of October 22, 2024, are included in the recall.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) linked the contamination to an outbreak in Minnesota, where 15 illnesses were reported between November 2 and November 10, 2024. The issue was first flagged on November 13 when the Minnesota Department of Agriculture identified a cluster of illnesses associated with ground beef consumption. On November 20, a ground beef sample from the outbreak tested positive for E. coli O157.
Health Risks and Safety Measures
The bacterium E. coli O157:H7 can cause severe health issues, including dehydration, bloody diarrhea, and abdominal cramps. In rare cases, it may lead to hemolytic uremic syndrome (HUS), a serious kidney condition most common in children under 5 and older adults. FSIS advises restaurants to check their inventories and immediately dispose of or return affected products. Proper preparation of ground beef—cooking to an internal temperature of 160°F—remains critical for consumer safety.
Company Response and Industry Impact
In a statement, Wolverine Packing Co. affirmed its commitment to food safety and outlined steps being taken to address the situation. "We are conducting a comprehensive internal audit of our suppliers and processes to uphold the highest quality standards," the company said. The recall underscores the critical importance of stringent supply chain oversight and adherence to food safety protocols for the foodservice industry.
FSIS continues to collaborate with the Minnesota Departments of Agriculture and Health on the investigation while performing recall effectiveness checks to ensure compliance. For additional guidance on safe food handling, the FSIS encourages the use of food thermometers and adherence to safe cooking temperatures.
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