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With a recent outbreak associated with E. coli in ground beef and several recent recalls, it is a good time to explore the connection between E. coli and ground beef and uncover the long history between the pathogen and food.
The largest outbreak of E. coli in ground beef happened just over 30 years ago, nearly bankrupting the still popular fast-food chain Jack in the Box in 1993. This outbreak effectively paved the way for the current pathogen and outbreak response system.
However, the first E. coli outbreak associated with ground beef occurred another ten years before that in 1982.
But first, let’s discuss the current E. coli in ground beef concern. An outbreak in Montana linked to ground beef.
The Flathead City-County Health Department and the Montana Department of Public Health and Human Services are currently investigating a serious E. coli O157:H7 outbreak originating in that county.
So far there have been 14 cases associated with this outbreak. One individual has died.
The local and state agencies received confirmatory testing results of both clinical and food samples on July 25, 2024, confirming epidemiological data. Ground beef is the likely source of the outbreak.
Specifically, one lot of Wagyu beef.
All patients reported consuming undercooked or made-to-order burgers made with Wagyu beef from a handful of restaurants in the Flathead County area. The last known date of consumption associated with this outbreak was on July 14, 2024.
Outbreak data points to burgers from:
The death was associated with burgers consumed at Harbor Grille.
Flathead Fish, the Crawdad Café, and the Flathead Lake Lodge also received the same lot of contaminated Wagyu beef. However, no reports of illness have been associated with these establishments.
Following discovery of the source of exposure, affected businesses removed the contaminated lot from use and ensured all remaining affected Wagyu beef is out of circulation.
“All restaurants involved in this outbreak investigation have been incredibly cooperative,” said Jennifer Rankosky, Health Officer of the Flathead City-County Health Department. “They were willing to assist us in our investigation efforts and they all voluntarily removed the Wagyu beef once we were able to identify it as the source of concern.”
The ground beef traced back from the E. coli outbreak in Flathead County was associated with products from Lower Valley Processing in Kalispell Montana. On July 30, 2024, the firm issued a voluntary recall for all non-intact, raw products (e.g., ground meat products) produced from animals slaughtered on June 5, 2024 due to potential adulteration with the harmful pathogen, E. coli O157:H7.
Affected products were labeled with “Lower Valley Processing, Co.” and bears the establishment number “EST. 007” inside the Montana mark of inspection.
Recalled products include lots 1398, 1399, and 1400
At this time, the source of the contamination of E. coli in ground beef has not been identified.
The recall was initiated following reports of illness associated with Lower Valley Processing Wagyu ground beef. Product sampling revealed the presence of E. coli O157:H7 in products labeled as lot 1400.
If E. coli in ground beef is sounding familiar, it is likely because there have been many reports in the news of this pathogen/food combo. While not necessarily linked to outbreaks, these recalls due to E. coli in ground beef continue to pop up.
On May 1, 2024, Cargill Meat Solutions of Hazleton, Pennsylvania issued a voluntary recall through the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) for 16,243 pounds of raw ground beef.
These products were produced between April 26 and April 27, 2024, and were shipped to Walmart retail locations nationwide.
This large-scale recall was initiated when the processor discovered these products may have been contaminated with the harmful pathogen, E. coli.
A previously segregated product was “inadvertently utilized in the production of ground beef.” Potentially contaminating 8.12 tons of ground beef products.
Fortunately, there were no reports of illness or adverse reactions associated with this recall.
Other notable recalls include Valley Meats, LLC who recalled 6,768 pounds of ground meat on December 22, 2023 for potential contamination with E. coli.
Affected products were distributed to the states of Illinois, Indiana, Iowa, and Michigan to restaurants and similar institutions in the area.
The recall was announced following routine testing where E. coli was discovered in product samples.
No reports of illness or adverse reactions were associated with this recall.
Earlier that month, Colorado-based Scanga Meat Company issued a voluntary recall for 563 pounds of their raw ground beef products
Affected products were produced on December 11, 2024 and were sold both at the company’s retail locations and sent to restaurants in Colorado.
No reports of illness or adverse reactions were associated with this recall.
While not a recall, due to products no longer available for sale, this public health alert was issued by Greater Omaha Packing Co., Inc. on April 20, 2024.
The alert was published following discovery that product place on hold was found positive for E. coli O157:H7.
The affected product was produced on March 28, 2024, with a Use/Freeze by date of April 22, 2024 and shipped to food service institutions and retail locations nationwide.
No reports of illness or adverse reactions were associated with this recall.
A huge E. coli outbreak in 2019 associated with E. coli sickened 209 people across 10 different states. Illnesses from this multi-state outbreak resulted in 29 hospitalizations and two cases of hemolytic uremic syndrome (a type of kidney failure). No deaths were reported in connection with this largescale outbreak.
Epidemiologic evidence pointed to ground beef as the likely source of the outbreak. Ill people in the outbreak reported consuming ground beef at home and in restaurants.
Laboratory evidence backed up those findings. The outbreak strain of E. coli O103 was identified in a sample of ground beef collected from a location where some outbreak patients reported eating.
Unfortunately, a common ground beef supplier was not identified. Sick people in the outbreak consumed ground beef from many sources. No single brand, distributor, or supplier could be identified that would account for all of the illnesses.
However, two companies issued recalls as their products were sold to restaurants and institutions implicated in the outbreak.
Nearly 100 illnesses were reported across the United States and Canada in an E. coli outbreak associated with ground beef sold by Topps Meats in 2007.
The source of the contamination was identified as “trimmings” the company obtained from an Alberta, Canada company, Ranchers Beef Ltd.
A whopping 21.7 million pounds of ground beef were recalled. Second only to a 1997 Hudson Foods Company recall for 25 million pounds of ground beef product recalled due to contamination with E. coli O157:H7.
A 2002 outbreak involving ground beef produced at a Conagra meat processing plant located in Greeley, Colorado was responsible for the third largest recall of ground beef in U.S. History.
Coming in at 19 million pounds, if fell just short of the 2007 product recall.
Prior to the early 1990’s meat and poultry inspection were primarily based on visual inspection. The process, however, was making moves to address inspections based on risk.
The 1993 Jack in the Box E. coli Outbreak changed everything.
What started out as a cluster of small children suffering from hemolytic uremic syndrome (HUS) caused by Escherichia coli O157:H7 grew to an outbreak of over 600 illnesses. Four children died. All from consuming undercooked hamburgers.
Illnesses were traced back to the regular-sized hamburger patties and jumbo patties produced by a single supplier.
Vons’ Companies of California.
Before 1993, the United States had not yet implemented the standardized systems we have today to train government or industry personnel on the use of what is now referred to as the Hazard Analysis and Critical Control Points (HACCP).
Implementation was voluntary and protocols were rudimentary.
The outbreak was so dire it was discussed as an agenda item during then President Bill Clinton’s first cabinet meeting in 1993 shortly after his inauguration.
Based on that meeting, a soon-to-be requirement in a regulatory mandate by the USDA’s FSIS enacted a HACCP system at every federally inspected meat and poultry slaughter and processing plant in the United States.
This was just the start of the “War on Pathogens” plan.
Later that year, E. coli O157:H7 was declared as an “adulterant” for raw ground beef. This action triggered a sampling program that would test for the organism in federally inspected establishments and retail stores. If contamination was discovered, it was immediately declared “adulterated” and handled with the authority vested in the agency as such.
But should that war have started sooner?
Two outbreaks, one in Michigan and one in Oregon, were associated with at least 47 illnesses in early 1982.
The common factor?
Three common ingredients from a single fast-food chain – beef patty, pickles, and rehydrated onions. While initial reports did not name the fast-food chain specifically, only one company operated out of both implicated states, cooked hamburgers on flat grills, and used rehydrated onions.
Later that year, the illnesses were quietly linked to McDonalds. But chalked up as an “anomaly.”
In fact, McDonald’s Vice Chairman, Edward Schmitt described these “small number of illnesses” as “isolated incidents.” He further explained that the restaurant chain had served almost two billion burgers since the illnesses had occurred.
To be fair, not a lot was known about E. coli at the time. The potential severity of illness and risks associated with the products were not widely addressed.
Despite the anomaly, the company took action.
They launched their own investigation into the microorganism and new cooking technologies to fight them. In fact, McDonalds hired University of Wisconsin Microbiology Professor, Dr. Michael Doyle, who recommended the chain move to new clamshell grills to cook patties from both sides.
Cook times and temperatures were thoroughly researched. A specific temperature and time were determined, and staff were instructed not to open the clamshell grill until cooking was complete.
Even pre-mainstream Internet, the 1993 Jack in the Box “scandal” made headline news. Perhaps in part due to the sheer scale of the outbreak and the associated deaths of children.
However, experts argue that if the 1982 outbreak of “anomalous” illnesses had made similar news and received government attention, would food safety initiatives been in place over the next 10 years? Could that have changed the outcome of so many lives?
Perhaps.
E. coli bacteria are among hundreds of strains of the same microorganism. While most strains are harmless and part of the normal gut biome of healthy humans and animal, some are not so friendly.
Some strains of E. coli, such as E. coli O157:H7 produce a powerful toxin that can cause severe, potentially fatal illness.
First recognized as a cause of illness in the previously discussed “anomalous” illness in the 1982 outbreak of severe bloody diarrhea traced back to contaminated hamburgers, this bad bug has become synonymous with consuming undercooked ground beef.
Each year, E. coli O157:H7 causes around 73,000 illnesses. Between 1982 and 2002 there were 350 reported outbreaks representing 49 U.S. states. The majority of illnesses identified during this time period were foodborne, meaning the sick individual consumed contaminated food and became ill. The majority of these outbreaks were related to ground beef.
E. coli symptoms often include diarrhea (often bloody) and abdominal cramps. There is usually little or no fever present, and in some cases an infected individual may experience no symptoms at all. Most of the time illness resolves in five to ten days and a normally healthy individual often recovers without the need for medical intervention.
This is not always the case.
Certain higher risk groups are more likely to become infected with E. coli bacteria if exposed and experience more serious symptoms if infected. Those under five years of age and the elderly are most susceptible to these factors. These individuals are more likely to experience a serious and life-threatening complication known as HUS.
Most cases of hemolytic uremic syndrome in the U.S. are caused by E. coli infections.
During infection, sometimes the bacteria leave the digestive system and enter other parts of the body. When in the blood stream, E. coli destroys red blood cells, which clog the filtering tubes in the kidneys. About 2% to 7% of all E. coli infections lead to this hemolytic uremic syndrome complication.
This complication is the principal cause of acute kidney failure in children.
About a third of those with hemolytic uremic syndrome have abnormal kidney functions for many years later. Some may require long-term dialysis.
Another 8% of those who develop hemolytic uremic syndrome will experience other life-long complications such as high blood pressure, blindness, seizures, paralysis, and the effects of having part of their bowel removed.
E. coli infections are diagnosed by analyzing stool specimens. This testing can be performed by microbiological culture or genetic analysis. Since E. coli is not a routinely screened test, those potentially exposed to E. coli and experiencing bloody diarrhea should notify their healthcare provider.
Most people recover on their own without antibiotics or other specific treatments. In fact, there is no evidence to support that antibiotics improve the course of disease. Additionally, there are some schools of though that associate antibiotic treatment with associated kidney complications.
Antidiarrheal agents, such as loperamide (Imodium), should also be avoided. You want to void the bacteria from your body. Taking antidiarrheal medications may allow bacteria to hang out for longer than necessary, potentially allowing for more invasive infection to spread.
E. coli bacteria, even those that can make people sick, are a natural part of livestock digestive systems. Even E. coli O157:H7 is no problem for a normally healthy cow.
During the slaughter process, matter from the cow’s digestive system may contaminate the meat as it is processed into the various cuts. Processing facilities may become contaminated from cross-contamination of fecal matter.
But essentially, it all comes down to gut bacterial contamination.
The nature of ground beef also lends to its risk factors.
Muscle meats like steaks and other cuts are portioned into larger chunks. Those chunks become cooked on the outside. Any potential contamination would not make its way into the center of the meat.
With ground beef, on the other hand, many different parts of meat are ground down together, mixing outside parts with inside parts throughout the process. It is also more exposed to the environment, allowing for potential exposure events.
The USDA, the leader and regulatory body for all things ground beef, provides recommendations for consumers to handle ground beef safely in their homes.
Not unlike other foods, ground beef should have limited forays into the “danger zone.” A temperature between 40° F and 140°F that is perfect for rapid bacterial growth.
At every step of food preparation, consumers must be vigilant to reduce the risks of foodborne illness. With the added risk of ground beef, these steps are even more important.
The USDA explains the four basic rules of food safety – clean, separate, cook, and chill.
Wash your hands and food contact surfaces often.
For hands, use soap and warm water, gently scrubbing for 20 seconds before and after handling ground beef.
Utensils and food contact surfaces should also be washed and sanitized.
A sanitizer solution of tablespoon of unscented, liquid chlorine bleach per gallon of water is sufficient to kill most harmful bacteria. Even E. coli!
Separate raw ground beef from cooked or ready to eat foods. Raw ground beef can spread illness causing bacteria, like E. coli.
Bacteria in raw meat juices can easily make their way into cooked foods or raw foods that won’t be cooked, such as bread, salad ingredients, or fruit.
Be aware of everything raw ground beef touches and properly wash and sanitize it before it comes in contact with hands, utensils or other foods.
Keep raw meat segregated in your shopping cart while in the grocery store and placed in their own bags away from other foods when transporting them home. Store raw meat in leak-proof containers on lower shelves of the refrigerator.
Always fully cook ground beef. Raw or undercooked ground beef can be contaminated with harmful bacteria, like E. coli.
Ground beef should be cooked to a same minimum internal temperature of 160° F. This is not something that can be assessed by the naked eye. The meat may still contain live, harmful bacteria, even if the juices run clear.
Use an instant read food thermometer placed in the thickest part of the meat for an accurate measurement.
Refrigerate foods transported from the grocery store or freshly cooked promptly. Deviations into the “danger zone” for more than two hours can cause exponential growth of harmful bacteria which may lead to foodborne illness.
Always refrigerate perishable foods within two hours of cooking (one hour if ambient temperatures are above 90° F).
Have you become sick from E. coli in ground beef? You are not alone. Becoming sick from a contaminated food can be a stressful situation. Missed work, lost wages, medical bills, and other burdens associated with foodborne illness can be daunting.
The Lange Law Firm, PLLC can help!
The experienced E. coli lawyers at The Lange Law Firm, PLLC have helped people with situations just like yours.
Call (833) 330-3663 or fill out the online submission form to go over the details of your case.
By: Heather Van Tassell (contributing writer, non-lawyer)
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