Nearly 23,000 pounds of ground beef, primal cut products recalled amid E. coli concerns

LOUISVILLE, Kentucky -- Nearly 23,000 pounds of ground beef and beef primal cut products have been recalled, because they could be contaminated with E. coli, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Tuesday, June 6th.

The "Creation Gardens, Inc." beef products were produced on May 31st, June 1st and June 2nd in Louisville, Kentucky.

The following products are subject to recall:

    The products subject being recalled bear establishment number “EST. 7914” inside the USDA mark of inspection. These items were shipped to food service locations in Indiana, Kentucky, Ohio and Tennessee.

    The problem was discovered on June 5th when plant management notified FSIS in-plant inspection personnel of two positives for E. coli test results.

    According to the FSIS, E. coli is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps for two to eight days (three to four days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under five-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

    Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

    Meanwhile, FSIS officials have offered the below tips to help you prepare meat safely:

    USDA Meat and Poultry Hotline
    1-888-MPHOTLINE or visit

    Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

    Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

    Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.

    The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

    • Fish: 145°F

    • Beef, pork, lamb chops/steaks/roasts: 145°F with a three minute rest time

    • Ground meat: 160°F

    • Poultry: 165°F

    • Hot dogs: 160°F or steaming hot

    Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking.