Ground Beef Products Recall: Unanswered Questions and Safety Measures after E. Coli Contamination Alert by USDA

In a public health alert issued by the USDA Food Safety Inspection Service on Saturday night, it was reported that ground beef products contaminated with a dangerous strain of E. coli were distributed to retail stores and food service institutions. The specific retail stores affected and what is meant by “food service institutions” are not clear, as Greater Omaha Packing Co. has not provided any further clarification on their website or social media platforms. Attempts to contact the company for more information have been made by The Herald.

The issue came to light when the establishment discovered that some of their inventory tested positive for E. coli O157:H7 during routine checks. This strain of E. coli can cause symptoms such as bloody diarrhea, stomachaches, and vomiting for up to a week. In severe cases, around 5-10% of infected individuals may develop hemolytic uremic syndrome (HUS), a form of kidney failure that can be fatal.

To ensure the safety of consumers, it is recommended to cook ground beef to an internal temperature of 160 degrees Fahrenheit. The affected products, including ground chuck and rib-brisket-chuck blends, were produced on March 28 and have a use by or freeze by date of April 22. A list of the specific products involved was included in the USDA alert.

For additional information about the public health alert, consumers can contact Gina Adami at Greater Omaha Packing Company via email at gadami@gmail.com or by phone at 402-575-4702.