MINNEAPOLIS, MINNESOTA – Wolverine Packing Co. has issued a recall for over 167,000 pounds of ground beef distributed to restaurants due to potential E. coli contamination, the US Department of Agriculture Food Safety and Inspection Service reported. The recall comes after fifteen cases of illness have been reported in Minnesota, with symptoms appearing between November 2 and November 10.
The affected products have a use-by date of November 14 for fresh items and a production date of October 22 for frozen products. Consumers can identify the products by checking for establishment number EST. 2574B in the USDA mark of inspection. The agency has urged restaurants nationwide to dispose of any recalled products, as there is a concern that some items may still be stored in refrigerators or freezers.
The Minnesota Department of Agriculture issued the alert to the Food Safety and Inspection Service after individuals who consumed ground beef fell ill. Subsequent testing on a ground beef sample revealed the presence of E. coli O157. Symptoms of E. coli infections may include severe stomach cramps, diarrhea, fever, and vomiting, typically emerging within three to four days of ingestion.
Detroit-based Wolverine Packing has assured its cooperation with the Food Safety and Inspection Service and has informed all customers who received the recalled products. The company emphasized its commitment to consumer safety, detailing plans for internal audits to ensure compliance with stringent quality control measures. With nearly 90 years in the industry, Wolverine Packing affirms its dedication to upholding the highest production standards and prioritizing food safety.
As investigations continue into the source of the contamination, consumers are advised to remain vigilant and promptly discard any recalled ground beef products. Symptoms of E. coli infection should not be taken lightly, as they can escalate to serious kidney issues requiring medical attention. It serves as a reminder of the importance of thorough food safety protocols and swift responses to potential health risks in the food industry.
