- A recall has pulled nearly 23,000 pounds of raw ground beef from food service in three western states.
- The beef is contaminated with a dangerous E. coli O145 strain, posing a risk of severe illness or death.
- The products were shipped to distributors in California, Idaho, and Oregon for restaurant and cafeteria use.
- Consumers are warned to seek immediate medical care for symptoms like bloody diarrhea or decreased urine output.
- This event highlights systemic vulnerabilities in food safety inspection and production protocols.
Nearly 23,000 pounds of raw ground beef destined for restaurants and cafeterias across three western states has been pulled from the supply chain in a high-stakes recall. The U.S. Department of Agriculture is sounding the alarm after routine testing confirmed the presence of a dangerous strain of E. coli bacteria, a pathogen capable of causing severe illness and life-threatening kidney failure. This latest food safety failure exposes the vulnerabilities in our national meat supply and raises urgent questions about the adequacy of current inspection protocols.
The recall involves 22,912 pounds of product from Idaho-based CS Beef Packers LLC. The contaminated beef was produced on a single day, January 14, 2026, and shipped to distributors in California, Idaho, and Oregon specifically for use in food service locations.
Identifying the contaminated products
The recalled items are large, 10-pound chubs of ground beef packaged in cardboard cases. They include "Beef, Coarse Ground, 73L," "Fire River Farms Classic Beef Fine Ground 73L," and "Fire River Farms Classic Beef Fine Ground 81L." All products have a "Use/Freeze By" date of February 4, 2026, with time stamps between 7:03 and 8:32. The establishment number "EST. 630" is printed inside the USDA mark of inspection. The USDA warns these products may still be in food service freezers and must not be served.
The contamination was identified as the O145 strain of Shiga-toxin-producing E. coli, or STEC. This is not a minor stomach bug. The USDA has classified this as a Class I recall, meaning it poses a high risk of causing "serious, adverse health consequences or death."
A dangerous pathogen with serious consequences
Infection with E. coli O145 typically strikes two to eight days after exposure. Symptoms often start with severe stomach cramps and progress to bloody diarrhea and vomiting. While many healthy adults may recover within a week, the situation can turn catastrophic for vulnerable populations.
The gravest danger is the development of hemolytic uremic syndrome, a type of kidney failure. HUS is most common in young children, the elderly, and those with weakened immune systems. Symptoms of this life-threatening complication include easy bruising, paleness, and decreased urine output. In severe cases, a kidney transplant may be necessary.
This recall echoes a persistent and deadly pattern in American food safety. While no illnesses have been reported yet in connection with this specific event, the presence of such a hazardous pathogen in the food supply is a systemic red flag. Raw or undercooked ground beef remains one of the most common vectors for E. coli contamination.
In response, FSIS reiterated standard food safety protocols: cook ground beef to 160°F internally and use a food thermometer to verify temperature. These warnings are crucial because E. coli poses particular dangers to children, the elderly, and immunocompromised individuals.
The agency stated, "FSIS is concerned that some products may be in foodservice freezers. Foodservice locations are urged not to serve these products. These products should be thrown away or returned to the place of purchase."
For consumers, vigilance is non-negotiable. Anyone who may have consumed these products should monitor for symptoms. Medical attention is critical if symptoms like bloody diarrhea or decreased urine output occur. Incidents should be reported to the USDA’s Electronic Consumer Complaint Monitoring System.
This is far from an isolated error. It is a symptom of a food production system where contamination is detected only after tons of product have entered the stream of commerce. Each recall is a narrow escape, a warning that the next test result could come after people have already gotten sick.
The fact that nearly 23,000 pounds of potentially deadly beef reached distributors before being caught should give every American pause. It underscores that true food safety requires more than just careful cooking at home; it demands rigorous, preventative measures at the source. Until systemic reforms are prioritized, these high stakes recalls will remain a regular and alarming feature of the national dinner table.
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