MICHIGAN, USA — A Michigan meat packing company has recalled more than 167,000 pounds of ground beef products after customers who ate at restaurants became sick with E. coli.
The recall, issued Wednesday by the U.S. Food Safety and Inspection Service (FSIS), involves Wolverine Packing Co. out of Detroit, Michigan. The products were shipped to "restaurant locations nationwide," according to the recall.
FSIS says the Minnesota Departments of Agriculture and Health first reported illnesses on Nov. 13, and since then more than a dozen people have tested positive for E. coli, with illness dates ranging from Nov. 2 to Nov. 10. On Thursday, MDH told KARE 11 the number of confirmed E. coli cases is now up to 17, with two hospitalizations. Working in conjunction with Minnesota Authorities, FSIS determined a link between the E.coli cluster and Wolverine Packing Co.
It's unclear if there are any other illnesses outside of Minnesota at this time.
Federal health officials are concerned that some products may be in restaurant refrigerators or freezers. Restaurants are urged not to serve these products. These products should be thrown away or returned to the place of purchase.
Fresh products being recalled have a “use by” date of Nov. 14, 2024, while frozen products are labeled with a production date of Oct. 22, 2024. They were shipped to restaurant locations nationwide. See photos of the labels HERE.
Anyone concerned about potential exposure to contaminated hamburger products should contact a health care provider immediately. E. coli O157:H7 is a potentially deadly bacteria that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure.
While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5 years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency care immediately.
As a best practice, FSIS advises that all raw meat products be cooked to at least 160 degrees Fahrenheit and that temperature should be verified with a meat thermometer to kill potentially harmful bacteria.
