USDA announces Class I recall of 22,912 pounds of ground beef over possible E. coli O145 contamination

Recall announcement details

The USDA’s Food Safety and Inspection Service announced a Class I recall on February 11, 2026. Ground beef produced January 14 at CS Beef Packers in Kuna, Idaho, is involved.

A Class I recall means there is a reasonable probability that using the product could cause serious adverse health consequences or death.

No illnesses have been confirmed yet, but FSIS urges foodservice operators to act immediately to prevent exposure and protect public health.

What suppliers were involved

CS Beef Packers supplies raw ground beef to distributors serving restaurants and retailers. The recall covers three products in cardboard cases, each with 4 or 8 ten-pound chubs.

Packages carried time stamps between 07:03 and 08:32 and a Use/Freeze By date of February 4, 2026. All products are marked with EST. 630, clearly visible on packaging. The company cooperated fully with the federal investigation.

Affected products list

The recalled items included an 80-pound case of coarse ground beef labeled 73L and two 40-pound cases of Fire River Farms Classic Beef fine ground, labeled 73L and 81L. Each chub weighed ten pounds and matched the January 14 production date.

Case codes were 18601, 19583, and 19563. These labels and codes were confirmed by FSIS and federal reports, correcting previous misreported brand names and ratios.

Distribution states

The recalled beef had been shipped to distributors in California, Idaho, and Oregon. It reached restaurants and other foodservice locations. FSIS warned that some products may remain in institutional freezers and that operators should not serve them.

FSIS said the recalled product was shipped to distributors in California, Idaho, and Oregon, primarily serving foodservice locations. Businesses were instructed to check freezers and follow disposal instructions to prevent potential exposure to E. coli O145.

E. coli O145 dangers explained

E. coli O145 is a Shiga toxin producing strain that can cause severe stomach cramps and diarrhea that may become bloody.

In a smaller share of severe Shiga toxin-producing E. coli infections, complications such as hemolytic uremic syndrome can occur, especially in young children and older adults.

How contamination was detected

FSIS said the issue was discovered through testing at a downstream customer. The company said the lot had passed internal and third-party testing at the time of production and that it cooperated with the recall process.

The company cooperated fully with the investigation. The process demonstrated the importance of independent testing and oversight in detecting contamination that internal checks might have missed, ensuring that recalled products did not reach consumers or foodservice customers.

Class I recall significance

A Class I recall means the food was very dangerous and could make people very sick or even be deadly. It’s the most serious type of recall. Out of all food recalls each year, only a tiny fraction are this risky.

When a Class I recall occurs, the government acts quickly to warn stores, restaurants, and distributors so that no one eats contaminated food and everyone stays safe.

What was the company statement

CS Beef Packers stated that all production lots had passed internal pathogen tests, and the issue had been discovered through FSIS testing at a downstream customer. The company emphasized its HACCP program and audits that verified food safety protocols.

The statement reassured customers and regulators that CS Beef Packers followed standard safety procedures and cooperated with federal authorities to prevent contaminated products from reaching the public.

What consumers can do in this situation?

People were told not to eat the recalled beef and either throw it away or return it to the store. Restaurants and other food establishments had to check their freezers and remove any affected meat.

All ground beef needs to be cooked to 160 degrees Fahrenheit on a thermometer to kill any bacteria. Counters, cutting boards, utensils, and hands had to be cleaned well with bleach or another disinfectant to stop germs from spreading.

Reporting illnesses

Anyone experiencing symptoms such as bloody diarrhea or severe cramps after possible exposure was instructed to seek medical care immediately.

The USDA Meat and Poultry Hotline was available at 1-888-674-6854 and via email at MPHotline@usda.gov.

Consumers could also check online at AskUSDA by searching for recall information. Reporting suspected illnesses helped authorities track outbreaks and respond quickly to prevent further cases.

Best practices for buying ground beef

Buy ground beef from trusted stores and always check the packaging and the use-by date. Keep it in the fridge at 40 degrees Fahrenheit or colder, and freeze it within two days if not using right away. Thaw meat in the fridge, not on the counter.

Cook burgers and patties until a thermometer reads 160 degrees to be safe, not just by looking at the color. Wash your hands, knives, cutting boards, and counters after handling raw meat to avoid getting sick.

In other news, a TikToker found hundreds in overpriced Walmart meat in under 60 seconds.

Broader food safety impact

Food recalls protect public health but could affect trust in the food system. The CDC estimated roughly 48 million foodborne illnesses occurred each year, leading to 128,000 hospitalizations.

Outbreaks of E. coli carry high medical and productivity costs. FSIS inspections and recall actions are aimed at preventing contaminated products from reaching consumers, reducing illness risk, and maintaining safety across the beef supply chain.

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Have you checked your freezer for this recalled beef? Tell us in the comments.

This slideshow was made with AI assistance and human editing.

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