USDA warns about ground beef recall due to possible E coli contamination
The United States Department of Agriculture has announced a recall of selected raw grass-fed ground beef products due to possible contamination with E coli bacteria. The recall was issued after routine food safety testing identified the presence of harmful bacteria in specific product samples.
The recalled product includes vacuum sealed one-pound packages of grass-fed ground beef that were produced in mid-December 2025. The packages carry a use-by or freeze-by date in January 2026 and display an official establishment number that identifies the processing plant. These products were shipped to distributors in several states for retail sale.
No illnesses have been confirmed at this time. However, food safety officials are urging consumers to remain alert and avoid consuming the affected beef. Any product believed to be part of the recall should be safely discarded or returned to the place of purchase.
E coli is a bacteria that can cause serious stomach illness. Symptoms may include diarrhea, vomiting, and stomach cramps. In some cases, infections can become more severe, especially in young children, older adults, and people with weak immune systems. Health officials recommend contacting a medical provider if symptoms appear after consuming raw or undercooked beef.
USDA food safety officials continue to monitor the situation closely. Recall effectiveness checks are being conducted to ensure that the affected products are removed from retail shelves and that distributors and stores are properly notified.
Consumers are reminded to follow safe food handling practices when preparing meat products. Ground beef should always be cooked thoroughly to an internal temperature of 160 degrees Fahrenheit. Using a food thermometer is the only reliable way to confirm that meat has reached a safe temperature.
This recall highlights the importance of routine food testing programs in protecting public health. By acting quickly, food safety agencies help prevent potential illness and maintain consumer confidence in the food supply.
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