Multistate Outbreak of Shiga toxin-producing Escherichia coliO157:H7 Infections Linked to Ground Beef (Final Update)

Posted June 20, 2014 3:30 PM ET

This outbreak appears to be over. However, E. coli is still an important cause of human illness in the United States. More information about E. coli, and steps people can take to reduce their risk of infection, can be found on the CDC E. coli Web Page.

At a Glance:

Case Count: 12
States: 4
Deaths: 0
Hospitalizations: 58%
Recall: Yes

More Information:

Highlights

Read the Advice to Consumers and Restaurants »
A total of 12 persons infected with the outbreak strains of Shiga toxin-producing Escherichia coli O157:H7 (STEC O157:H7) were reported from 4 states.
- 58% of ill persons were hospitalized. No ill persons developed hemolytic uremic syndrome (HUS), and no deaths were reported.
Epidemiologic and traceback investigations conducted by local, state, and federal officials indicated that contaminated ground beef produced by Wolverine Packing Company was the likely source of this outbreak of STEC O157:H7 infections.
On May 19, 2014, Wolverine Packing Company recalled approximately 1.8 million pounds of ground beef products that may be contaminated with STEC O157:H7.
- The products subject to recall bear the establishment number “EST. 2574B.”
- The recalled ground beef was shipped to distributors for retail and restaurant use nationwide. There was no distribution of the products to the U.S. Department of Defense, the National School Lunch Program, or catalog/internet sales.
- The recalled ground beef was also distributed to a limited number of retail establishments for consumer purchase.
- Read the full list of products that were recalled.
Although the use-by date of the recalled ground beef products has passed, consumers and restaurants might still have recalled ground beef in their freezers if the ground beef was frozen.
- Consumers should check their freezers for recalled ground beef products and should not attempt to cook the ground beef and eat it.
- Restaurants should check their ground beef products for the recalled establishment number and should not attempt to cook the ground beef and serve it.
Consumers should not eat raw or undercooked ground beef.
- Cook ground beef hamburgers and beef mixtures such as meat loaf to 160°F internal temperature using a food thermometer.
- Ask that ground beef hamburgers and beef mixtures be cooked to 160°F internal temperature when ordering at a restaurant.
This outbreak appears to be over. However, E. coli is still an important cause of human illness in the United States. More information about E. coli, and steps people can take to reduce their risk of infection, can be found on the CDC E. coli Web Page.