Beef recalls are among the most serious and widely publicized food safety events in the United States. Ground beef in particular has been at the center of multiple large E. coli O157:H7 outbreaks that have resulted in serious illness, kidney failure, and deaths — driving major reforms in how beef is tested and processed. Because beef is consumed in such high volumes and is often eaten undercooked, timely identification of a recall is critical. There are currently multiple food recalls tracked on Recall Tracker, including beef and other meat products.
This page explains how to check your specific beef product, why beef is recalled, which agencies oversee these recalls, and what to do if your beef is affected.
Step 1: Locate the establishment number and package date.
USDA-regulated beef products carry an establishment number (EST. number) printed inside the USDA mark of inspection on the package. This number identifies the specific processing facility where the beef was produced. Beef recalls typically identify affected products by establishment number, production date ranges, and product codes — not just brand name.
Step 2: Note the UPC barcode.
The UPC on your beef package identifies the specific cut, weight range, and brand. For store-packaged beef, the label may be provided by the retailer rather than the processor, and the establishment number is the most reliable identifier.
Step 3: Search Recall Tracker.
Go to Recall Tracker and search your brand name or the establishment number. USDA FSIS recall notices list specific product descriptions, establishment numbers, production dates, and packaging codes. Compare all of these against your package.
Step 4: Use the barcode scanner.
The barcode scanner at /scan lets you scan the UPC on your beef package directly to check it against the recall database. For store-packaged meat with retailer-generated labels, a manual search by brand or establishment number may be more reliable.
Step 5: Set up brand alerts.
Visit brands and follow your beef brands or processors to receive automatic notifications if future recalls are issued.
USDA FSIS (Food Safety and Inspection Service) has primary jurisdiction over beef recalls. Beef and other meat products are regulated under the Federal Meat Inspection Act (FMIA), which requires continuous USDA inspection of federally inspected meat processing plants. FSIS inspectors are present at slaughter and processing facilities and collect samples for pathogen testing as part of ongoing verification programs. When contamination is detected — through FSIS testing, company testing, or illness reports — FSIS works with the establishment to determine the scope of affected product and coordinate a voluntary or, if necessary, mandatory recall. FSIS also operates a 24-hour hotline (1-888-674-6854) for consumer questions about meat recalls. See the USDA agency page for more on how USDA FSIS recall authority works.
FDA does not have jurisdiction over raw beef or processed beef products — that authority rests entirely with USDA FSIS. FDA would only be involved if a beef product were sold alongside a non-meat component that fell under FDA's authority.
E. coli O157:H7 is the pathogen most closely associated with ground beef recalls in public awareness, and for good reason. This strain of E. coli produces Shiga toxins that can cause severe hemorrhagic colitis (bloody diarrhea) and, in a subset of cases — particularly in young children — hemolytic uremic syndrome (HUS), a potentially fatal condition that causes kidney failure and hemolytic anemia. The Jack in the Box outbreak of the early 1990s, linked to undercooked ground beef patties, was a watershed event that resulted in new federal meat safety regulations and made E. coli O157:H7 an "adulterant" in ground beef — meaning its presence in any amount is grounds for recall.
Ground beef is particularly susceptible to E. coli O157:H7 because the grinding process distributes surface contamination (which may have originated from the hide or intestinal contents during slaughter) throughout the entire batch. A whole muscle cut with surface E. coli contamination can be made safe by cooking the surface to adequate temperature, but in ground beef, bacteria that begins on the surface ends up throughout the interior — requiring the entire patty to reach a safe internal temperature of 160°F (71°C).
Salmonella contamination in beef — including ground beef, intact cuts, and further-processed products — is a recurring cause of recalls. Unlike E. coli O157:H7, salmonella is not classified as an adulterant in beef, which historically led to a different regulatory approach. However, FSIS has strengthened salmonella performance standards for beef products over time. Salmonella recalls in beef often follow illness cluster investigations in which epidemiological data links a multistate outbreak to a specific processor or product.
Symptoms of salmonella infection include diarrhea, abdominal cramps, and fever beginning 6 hours to 6 days after consuming contaminated food. Most people recover within a week, but salmonella can spread to the bloodstream in severe cases — a particular risk for young children, elderly individuals, and immunocompromised people.
Undeclared allergen recalls in beef products most commonly affect seasoned, marinated, or further-processed products — such as beef patties with added ingredients, flavored ground beef blends, taco meat, or beef-based prepared meals. Common undeclared allergens in these products include wheat (from breadcrumbs or seasoning blends), soy (from soy protein fillers or sauces), and milk (from dairy-based flavor components).
These recalls typically result from labeling errors, ingredient substitutions not reflected in the label, or cross-contact during production on shared equipment. Plain, unseasoned ground beef and whole muscle cuts are rarely involved in allergen recalls.
Physical contaminants including metal fragments, hard plastic pieces, and rubber material have been identified in beef recalls. Metal contamination most commonly results from equipment failures at grinding, mixing, or forming operations — worn metal components, broken blade fragments, or mesh screen pieces. Plastic contamination can enter through packaging material failures, equipment components, or foreign material in ingredient supplies.
Foreign material recalls are initiated when a company identifies the contamination through internal testing or consumer complaints, or when FSIS inspection activities discover the issue. The potential for dental injury, laceration, or choking makes foreign material contamination a Class I recall hazard when the fragments are of sufficient size or hardness.
Stop consuming it immediately. Remove the beef from your refrigerator or freezer and do not cook or serve it. If you have already prepared a dish containing the recalled beef, do not consume it.
Check everyone who ate it. Identify who in your household has consumed the beef and when. E. coli O157:H7 symptoms typically begin 3–4 days after exposure (range: 1–10 days). Salmonella symptoms begin 6 hours to 6 days after exposure.
Seek immediate medical care for severe symptoms. Bloody diarrhea is a key warning sign of E. coli O157:H7 infection and warrants prompt medical evaluation. In children, watch for decreased urination, unusual tiredness, and pale skin — these can be early signs of HUS developing. Call your doctor or go to an emergency room; do not wait.
Do not give antidiarrheal medications for suspected E. coli O157:H7 infection. Some evidence suggests that antidiarrheal agents such as loperamide may increase the risk of HUS in E. coli O157:H7 infection by slowing the elimination of toxin. Consult a healthcare provider before using any medications.
Keep the packaging. Save the package with the establishment number, production date, packaging code, and UPC visible. Healthcare providers and public health investigators will need this information.
Clean all surfaces and utensils. Wash cutting boards, knives, plates, and countertops that contacted the raw beef with hot soapy water and sanitize. E. coli and salmonella can survive on kitchen surfaces and spread to other foods through cross-contamination.
Return the product for a refund. Most USDA FSIS recalls allow return of the recalled product to the place of purchase for a full refund.
Report illness. Report illness to your state health department and to USDA FSIS at 1-888-674-6854. Consumer illness reports are critical to identifying the scope of outbreaks and preventing additional illness.
The establishment number (EST. number) is assigned by USDA FSIS to each federally inspected meat processing plant. It appears inside the USDA inspection mark — a circle or shield printed on the package label. The number identifies which facility produced the product and is often the primary way FSIS recalls are identified, since many retail beef products share brand names or are sold as store brands processed at multiple facilities. For packaged beef, look for "EST." followed by a number inside or near the USDA inspection mark.
For non-recalled ground beef, cooking to an internal temperature of 160°F (71°C) — as measured by a food thermometer in the center of the thickest part of the patty — is effective at killing E. coli O157:H7 and salmonella. However, if your ground beef has been recalled, the FDA and USDA recommend against consuming it even after thorough cooking. Recalls are issued conservatively, and cross-contamination risk, consumer behavior variability, and the severity of potential illness all support disposal rather than attempting to cook recalled product to safety.
If the beef is subject to a recall, refreezing does not make it safe and there is no reason to refreeze it — it should be returned for a refund or disposed of. Freezing does not kill E. coli O157:H7, salmonella, or other pathogens.
Not necessarily. USDA FSIS recall notices are specific about which products are affected, identified by establishment number, product description, production date range, and lot codes. A recall of 80/20 ground beef patties does not automatically include ground chuck, stew meat, or steaks from the same brand. Read the full recall notice carefully and check only the specific products and date ranges listed.
Search all food recalls to check your specific brand and product, and browse food brands to set up automatic alerts for beef brands and processors you purchase from regularly. You can also view recall statistics by category to understand meat recall trends over time. As of {{CURRENT_DATE}}, Recall Tracker is actively monitoring recalls from USDA, FDA, and seven additional agencies.
Check the product name, brand, package weight, use-by or freeze-by date, and the USDA establishment number printed inside the USDA mark of inspection. Beef recalls often depend on exact lot details, so the fastest way to verify a package is to scan it with RecallTracker’s barcode scanner or search the brand on the brands page. If the listing matches your package, do not eat it.
Ground beef is recalled more often than whole cuts because bacteria on the surface can be mixed throughout the product during grinding. Common recall reasons include E. coli O157:H7, salmonella, undeclared allergens in seasoned or processed beef products, and foreign material like plastic or metal. You can track patterns by product type and recall cause on RecallTracker’s statistics page.
For USDA-regulated beef, the establishment number appears inside the USDA inspection legend and usually starts with “EST.” followed by numbers. That number can be more reliable than the brand name alone, especially when the same company packs products for multiple store labels. If you are comparing labels across retailers, the brand lookup and barcode scanner help narrow down the exact match faster.
If the recall involves E. coli O157:H7 or salmonella, watch for symptoms such as severe stomach cramps, diarrhea, fever, or vomiting, and contact a medical professional if symptoms are serious or persistent. Higher-risk groups include young children, older adults, pregnant people, and anyone with a weakened immune system. For ongoing monitoring, RecallTracker Premium on the pricing page offers faster alerts and tracking tools for products you buy regularly.
Not always. Proper cooking can kill many harmful bacteria, but it does not fix problems like undeclared allergens, plastic or metal contamination, or toxins that may already be present. Even when the issue is bacterial contamination, public health guidance is generally to throw the product away or return it rather than rely on cooking. If you want quick verification before cooking, use RecallTracker’s scan tool or review recent recall trends on statistics.