Approximately 167,200 pounds of fresh and frozen ground beef are being recalled due to concerns over E. coli, announced the U.S. Department of Agriculture’s Food Safety and Inspection Service on Wednesday.

The USDA states that more than 100 products from Wolverine Packing Co., located in Detroit, are included in the recall. This comes after reports of illnesses were noted by the Minnesota Department of Agriculture. A group of individuals reported they had consumed ground beef and then became ill, leading to an investigation. Tests subsequently confirmed E. coli in ground beef from Wolverine Packing Co.

While the affected products were distributed to restaurants across the country, Minnesota has confirmed 15 cases of E. coli poisoning, with symptoms starting between November 2 and 10. The USDA warns that these products may still be in restaurant fridges and should be discarded immediately.

Here are important details regarding the Wolverine Packing Co. recall.

Which Wolverine Packing Co. products are impacted?

The recall includes over 100 different raw fresh and frozen ground beef items. These products are sold under various brand names besides Wolverine Packing Co., such as 1855 Beef, Davis Creek Meals, Farmer’s Choice, Heritage Restaurant Brands, and Cheney Brothers, Inc., as listed by the USDA.

The fresh items have a “use by” date of November 14, 2024, while the frozen items carry a production date of October 22, 2024. All affected products feature the establishment number “EST. 2574B” within the USDA inspection mark.

You can view the complete list as provided by the USDA here:

What are the symptoms of E. coli poisoning?

Most Escherichia coli (E. coli) exist harmlessly in human and animal intestines. However, some strains can lead to mild to severe gastrointestinal illnesses upon consumption, as noted by the CDC.

The USDA indicates that E. coli poisoning symptoms can develop 2 to 8 days after exposure and typically persist for about a week. Symptoms include:

• Dehydration
• Bloody diarrhea
• Abdominal pain
• Fever

In rare instances, particularly among older adults and children under 5, individuals may experience hemolytic uremic syndrome (HUS), a severe kidney condition characterized by easy bruising, pale skin, and reduced urine output. These patients should seek urgent medical attention.

How to prevent E. Coli poisoning

The Food Safety and Inspection Service emphasizes the importance of correctly preparing fresh and frozen raw beef to prevent illness. Ground beef should always be cooked to a minimum internal temperature of 160°F, verified with a food thermometer.

The CDC also recommends safe food handling practices, including washing hands with soap and water before and after handling food, using the restroom, and coming into contact with animals and their environments. Raw meats and cooked foods should not be left out at room temperature for more than two hours, and surfaces that have touched them should be cleaned thoroughly before further use.

Never store or place cooked food next to raw meat or poultry and ensure that fruits and vegetables are washed thoroughly before consumption.