The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has issued a public health alert for certain raw ground beef products sold at Whole Foods Market due to a risk of E. coli contamination.
This alert affects 1-pound vacuum-packed packages of Organic Rancher organic 85% lean and 15% fat ground beef with use- or freeze-by dates of June 19 or June 20.
The products in question were sourced from Vermont-based NPC Processing, and they carry an Establishment number 4027 inside the USDA mark of inspection.
Details of the Recall
While the affected ground beef is no longer available for purchase, FSIS has raised concerns that these packages may still be in consumers’ refrigerators or freezers. If you have purchased any of these products, you should dispose of them immediately or return them to the store where they were purchased.
According to FSIS, there have been no confirmed reports of illnesses related to these specific products, but consumers are advised to consult a healthcare provider if they have concerns.
Affected Areas and Products
The ground beef was available from May 26 through June 3 in the following states:
- Alabama
- Connecticut
- Florida
- Georgia
- Iowa
- Illinois
- Indiana
- Kentucky
- Massachusetts
- Maryland
- Maine
- Michigan
- Minnesota
- Missouri
- Mississippi
- North Carolina
- New Hampshire
- New Jersey
- New York
- Ohio
- Pennsylvania
- Rhode Island
- South Carolina
- Tennessee
- Virginia
- Wisconsin
The products in question were sold in Whole Foods Markets within these states, as well as the District of Columbia. Other states are not affected by this recall, and products with different use- or freeze-by dates are considered safe to use.
Health Risks of E. coli
E. coli is a potentially deadly bacterium that can cause symptoms such as dehydration, bloody diarrhea, and abdominal cramps, usually within two to eight days of exposure.
Although most people recover within a week, some individuals, especially children under 5 and older adults, may develop hemolytic uremic syndrome (HUS), a serious complication that can lead to kidney failure or death.
What Consumers Should Do
FSIS stresses the importance of properly cooking ground beef to ensure safety. Ground beef should be cooked to an internal temperature of 160°F to kill harmful bacteria, and the only reliable way to confirm that the beef has reached this temperature is by using a food thermometer.
Company’s Response
In its alert, Organic Rancher assured consumers that the root cause of the contamination had been identified and that immediate corrective actions have been taken to ensure the ongoing safety and integrity of the brand.
The company stated, “We are treating this matter with the utmost seriousness and are fully committed to ensuring the safety and satisfaction of our customers.”