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Authorities are issuing a public health alert on certain ground beef products over E. coli concerns. The affected products were included in HelloFresh meal kits.
The public health alert is related to an ongoing E. coli outbreak investigation wherein ground beef appears to be the source of the illnesses, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) said in an announcement.
The agency noted “concerns” that the ground beef in certain HelloFresh meal kits distributed in July may be “associated” with E. coli illness. However, they aren’t being recalled anymore because they’re no longer available for sale.
“Traceback information identified that multiple case-patients received ground beef produced at establishment M46841 and distributed by HelloFresh in meal kits from July 2-21, 2022,” the FSIS said in the announcement. “Traceback of materials used to produce the ground beef is ongoing and FSIS continues to work with suppliers and public health partners on the investigation.”
As of the announcement, the Centers for Disease Control and Prevention (CDC) hasn’t released an investigation notice about the said outbreak, according to Food Poisoning Bulletin. So far, there is no further information about it, including how many people have fallen ill or where they live.
Those who may still have the affected ground beef product in their freezers are being advised not to eat them. These came in 10-ounce packages with the codes “EST#46481 L1 22 155” or “EST#46481 L5 22 155.” They also have “EST.46841” inside the USDA mark of inspection and the label “GROUND BEEF 85% LEAN/15% FAT.”
A photo of the packaging is available here.
The agency is also urging people to practice proper preparation of raw meat, whether fresh or frozen, including cooking it to the right minimum internal temperatures to make sure that any harmful bacteria that may cause a foodborne illness have been killed. For ground meats, this minimum internal temperature is 160 degrees Fahrenheit (71.1 degrees Celsius).
As the agency said, people can’t “see, smell or taste” harmful bacteria, and the only way to know whether a food product has been cooked to a safe internal temperature is to use a food thermometer.
Other important food safety basics include always washing hands and surfaces, keeping raw meat separate from other food products to avoid cross-contamination and refrigerating food promptly to avoid bacterial growth.
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