National Beef Packing Company ground beef recall: 50,000 lbs. of meat recalled over E. coli concerns

A Kansas-based company is recalling more than 50,000 pounds of ground beef sold in grocery stores nationwide over fears it has been contaminated with E. coli.

The U.S. Department of Agriculture Food Safety and Inspection Service announced Wednesday that National Beef Packing Company recalled approximately 51,000 pounds of various ground beef products.

The following products are subject to recall:

10 lb. chub of "National Beef" 93/ 7 Fine Ground Beef, Product Code 0707

10 lb. chub of "NatureSource" 80/20 Fine Ground Chuck, Product Code 7031

10 lb. chub of "NatureSource" 85/15 Fine Ground Beef, Product Code 7054

10 lb. chub of "NatureSource" 90/10 Fine Ground Beef, Product Code 7344

10 lb. chub of "NatureSource" 93/ 7 Fine Ground Beef, Product Code 7004

10 lb. chub of "NatureWell 80/20 Fine Ground Chuck, Product Code 7484

10 lb. chub of "NatureWell" 85/15 Fine Ground Beef, Product Code 7454

10 lb. chub of "NatureWell" 90/10 Fine Ground Sirloin, Product Code 7577

10 lb. chub of "NatureWell" 93/7 Fine Ground Beef, Product Code 7404

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The FSIS indicates that these products bear the establishment number "EST. 208A" inside the USDA mark of inspection. All the recalled products were produced on July 18, 2013 and were shipped in 40- to 60-pound cases to retailers, wholesalers and food service distributors nationwide.

Investigators confirmed a positive result for E.coli O157:H7 in a sample during "routine monitoring," according to the FSIS.

FSIS officials concluded during a follow-up investigation that National Beef Packing Co. was the sole supplier of the source materials used to produce the positive product.

As of Wednesday evening, the FSIS and the meat company have received no reports of illnesses associated with consumption of the ground beef. Individuals concerned about an illness should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks to verify companies involved in recalls notify their customers, including restaurants. They also work to ensure that steps are taken to make certain that the product is no longer available to consumers.

When available, the retail distribution list(s) will be posted on the FSIS website at:

About E. Coli Risks And Tips To Stay Safe:

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 degrees farenheit. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.


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