The U.S. Department of Agriculture announced a Class 1 recall affecting nearly 23,000 pounds of raw ground beef produced by CS Beef Packers on January 14. The products were distributed to food service locations in California, Idaho, and Oregon, prompting the Class 1 recall across all three states, and were not intended for direct retail sale.

The affected items include 10-pound cylindrical packages, or chubs, labeled as Beef, Course Ground, 73L, Fire River Farms Classic Beef Fine Ground 73L, and Fire River Farms Classic Beef Fine Ground 81L, with case codes 18601, 19583, and 19563, respectively.

USDA officials said the recall followed Food Safety and Inspection Service (FSIS) testing at a downstream customer, which detected the presence of E. coli O145. The agency classified the recall as high-risk, noting the potential for serious, adverse health consequences or death.

As of Wednesday, there have been no confirmed illnesses linked to the recalled beef. Regulators advise food service operators to remove any affected products from freezers and consumers to discard or return them to the point of purchase.

Infection with E. coli O145 can cause diarrhea often bloody, vomiting, and abdominal cramps within two to eight days of exposure. Most patients recover within a week, but vulnerable populations including children under five, older adults, and immunocompromised individuals may develop hemolytic uremic syndrome (HUS), a form of kidney failure marked by bruising, paleness, and reduced urine output.

Officials stressed that proper cooking of ground beef to an internal temperature of 160 °F effectively kills harmful bacteria and reduces the risk of infection.