Ground beef is one of the most closely monitored foods in the U.S. food supply due to the persistent risk of E. coli O157:H7 contamination. Unlike whole cuts of beef, where bacteria on the surface are killed by cooking the exterior, grinding distributes surface bacteria throughout the entire product — meaning a burger must be cooked to a safe internal temperature all the way through, not just on the outside. Ground beef recalls can involve millions of pounds of product and are taken seriously by USDA. There are currently multiple food recalls tracked on Recall Tracker, including beef and meat product recalls.
This page explains how to identify recalled ground beef, which agency oversees beef recalls, the main contamination reasons, and what steps to take if your product is affected.
Step 1: Find the establishment number.
All USDA-inspected beef products display a USDA mark of inspection containing an establishment number (EST. number). On ground beef packaging, this is typically printed on the tray label or on the plastic wrap. The EST. number identifies the specific grinding or processing facility and is the primary identifier in USDA recall notices.
Step 2: Find the sell-by or use-by date and lot number.
These are printed on the label and are used alongside the establishment number to define the scope of a recall. Ground beef recalls are typically time-bound to specific production dates at a specific facility.
Step 3: Note the product description and package weight.
Recall notices specify the exact product type (e.g., "80/20 ground beef patties," "ground chuck," "lean ground beef") and package sizes. A recall of one product type does not automatically affect all ground beef from the same facility.
Step 4: Search Recall Tracker.
Go to Recall Tracker and search your brand name or "ground beef." Compare the establishment number and production dates against the recall notice details.
Step 5: Use the barcode scanner.
The barcode scanner at /scan can scan the UPC on your ground beef package to check it against the recall database.
Step 6: Set up brand alerts.
Visit brands and follow the beef producer or brand to receive automatic notifications for future recalls.
USDA (Food Safety and Inspection Service) has primary jurisdiction over ground beef and all raw and processed beef products. FSIS operates under the Federal Meat Inspection Act, which requires continuous federal inspection of beef processing facilities. E. coli O157:H7 is classified as an adulterant in ground beef under federal law — meaning USDA treats it as a substance that must not be present in the product, not merely as a tolerable level of contamination. See the USDA agency page for more on how USDA recall authority works.
E. coli O157:H7 is the most serious and most frequently cited pathogen in ground beef recalls. This Shiga toxin-producing strain causes hemorrhagic colitis — severe, often bloody diarrhea — and can progress to hemolytic uremic syndrome (HUS), a life-threatening kidney failure that disproportionately affects children under five.
Cattle are a natural reservoir for E. coli O157:H7, which they carry without becoming ill. The bacteria can contaminate beef during slaughter through contact with animal hides or intestinal contents. In ground beef, this surface contamination becomes distributed throughout the entire product during grinding. A single contaminated animal can contaminate an entire batch of ground beef if mixed with other beef during grinding.
The 1993 Jack in the Box E. coli O157:H7 outbreak — involving undercooked ground beef patties — sickened more than 700 people, caused 171 hospitalizations, and four deaths, and fundamentally reshaped how USDA regulates pathogen contamination in ground beef.
Salmonella contamination in ground beef has also triggered significant recalls. While salmonella is not classified as an adulterant in ground beef in the same way as E. coli O157:H7, when a specific salmonella strain is linked to a cluster of human illnesses, USDA FSIS will typically investigate and may request a recall.
Ground beef recalls have addressed products containing metal fragments from grinding equipment, bone chip fragments, and plastic or rubber pieces. Metal contamination in ground beef is a recurring concern because grinding equipment subjects components to high stress and wear.
Ground beef recalls have been issued when products were mislabeled — such as ground beef sold with an incorrect species designation (beef mixed with other species), incorrect fat content labeling, or missing ingredient declarations for additives such as soy protein or other extenders that require label disclosure.
Products made with mechanically separated beef — where beef is forced through a sieve to separate meat from bone — have been recalled due to salmonella contamination. These products are used in some ground beef blends and processed beef products.
Do not eat it. Remove the recalled ground beef from your refrigerator or freezer immediately. Do not cook it — while thorough cooking kills E. coli, handling raw recalled beef carries cross-contamination risks.
Clean thoroughly. Wash any surfaces, cutting boards, plates, or utensils that came into contact with the raw recalled beef with hot, soapy water or a sanitizing solution. E. coli can persist on kitchen surfaces and cause illness through contact.
Monitor for symptoms. E. coli O157:H7 symptoms typically appear 3–4 days after eating contaminated food but can appear anywhere from 1–10 days after. Early symptoms include severe stomach cramps and diarrhea. If diarrhea becomes bloody, or if you develop decreased urination, fatigue, or pallor — signs of HUS — seek emergency medical care immediately.
Do not take antidiarrheal medications for E. coli. Antidiarrheal medications can slow the clearance of Shiga toxins from the gut and may increase the risk of progressing to HUS. Contact a healthcare provider for guidance.
Keep the packaging. Save the package with the EST. number, sell-by date, and product name visible. You will need this for a refund and for any medical consultation.
Contact the manufacturer or retailer. USDA ground beef recalls typically result in full refunds. Return the product to the place of purchase or contact the manufacturer directly.
Cooking ground beef to an internal temperature of 160°F (71°C) measured with a food thermometer kills E. coli O157:H7 and other pathogens. However, USDA advises against eating recalled ground beef because of the risk of cross-contamination during handling. When you handle raw recalled ground beef, bacteria can transfer to your hands, surfaces, and other foods. The safest course is to dispose of recalled ground beef rather than attempting to cook it.
No. Freezing pauses bacterial activity but does not kill E. coli or salmonella. Recalled ground beef remains unsafe in the freezer and should be discarded, not saved.
The EST. (establishment) number identifies the USDA-inspected facility where the beef was ground or processed. It is printed inside the oval USDA inspection mark on the package label. When a recall is issued, the EST. number is one of the primary identifiers — a recall from one establishment does not affect products from a different establishment, even from the same company.
Ask the butcher or store meat department for the source and establishment number of their ground beef. Grocery store butcher counters typically grind beef from primal cuts supplied by large processors, which have establishment numbers. The store should be able to tell you the supplier's EST. number so you can compare it against any active recall notices.
Search all food recalls to check your specific ground beef brand, and browse food brands to set up automatic alerts. You can also view recall statistics by category to understand trends in beef safety. As of {{CURRENT_DATE}}, Recall Tracker is actively monitoring recalls from USDA, FDA, and seven additional agencies.
Check the package for the brand name, product name, use-or-freeze-by date, and the USDA establishment number, which usually appears inside the USDA mark of inspection as `EST.` followed by a number. Ground beef recalls are often tied to specific lot codes or production dates, not every package from a brand. If you have the package in hand, use RecallTracker’s barcode scanner at /scan or search by company at /brands to compare it against posted recall notices.
The biggest reason is contamination with Shiga toxin-producing E. coli, including E. coli O157:H7, which can cause severe illness and kidney complications in some people. Ground beef is also recalled for salmonella, foreign material such as hard plastic or metal, and labeling problems like undeclared allergens or missing inspection details. If you want to see how often different causes show up across food categories, the breakdown on /statistics makes those patterns easier to spot.
Proper cooking to 160°F can kill many harmful bacteria in ground beef, but that does not make every recalled product safe. Some recalls involve foreign material, and some contamination may already have spread through juices, utensils, or surfaces in your kitchen. If your package matches a recall notice, the safer move is to throw it away or return it, then use /scan to check any other packages before cooking.
If you have no symptoms, keep the packaging if possible and monitor for signs like severe stomach cramps, diarrhea that may be bloody, vomiting, or fever over the next several days. Young children, older adults, pregnant people, and anyone with a weakened immune system should be more cautious because foodborne illness can become serious faster in those groups. RecallTracker Premium at /pricing can help you track saved products and alerts, but urgent symptoms should always be handled by contacting a clinician or poison help line right away.
Some are nationwide, but many ground beef recalls are narrower and apply only to certain retailers, states, or shipping dates. USDA notices often name the producing establishment and production window, which matters more than the product name alone because the same ground beef may be sold under different labels. Searching by establishment number or brand on /brands, then checking recall trends on /statistics, is usually the fastest way to tell whether your package is actually affected.