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

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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:

  • 2, 20-lb. packages of “BEEF-GROUND COARSE 80/20” with product code 00297.
  • 48, 4-oz. packages of “BEEF-PATTIES ANGUS 4-1” with product code 00263.
  • 48, 4-oz. packages of “BEEF-PATTIES ANGUS 4-1” with product code 11062.
  • 24, 10-oz. packages of “BEEF-PATTIES BLACK HAWK” with product code 97675.
  • 1, 60-lb. package of “BEEF-GROUND 80/20 W/SALT CK” with product code 00239.
  • 62, 60-lb. cases of “BEEF-GROUND BULK 80/20 W/SALT” with product code 00291.
  • 30, 6-oz. packages of “BEEF-PATTIES BLACK HAWK” with product code 97673.
  • 30, 6-oz. packages of “BEEF-PATTIES STRIP-SHORT RIB” with product code 32100.
  • 1, 30-lb. packages of “BEEF-RIBEYE EXPORT BLACK HAWK” with product code 79684.
  • 24, 8-oz. packages of “BEEF-PATTIES BRISK-SHORT RIB” with product code 00274.
  • 30, 6-oz. packages of “BEEF-SIRLOIN C/C BLACK HAWK” with product code 00496.
  • 1 Case of “BFRESH-BEEF SLIDER 15-2 0Z” with product code 02374.
  • 30, 6-oz. packages of “BEEF, PATTIES 75/25 6 0Z STK PAC” with product code 00249.
  • 24, 10-oz. packages of “BEEF, PATTIES 75/25 10 0Z STK PA” with product code 00248.
  • 1, 10-lb. package of “BEEF-GROUND 80/20 HOUSE BRAND” with product code 00300.
  • 24, 7-oz. packages of “BEEF-PATTIES 100% NATURAL ANGU” with product code 00286.
  • 8, 8-oz. packages of “BFRESH-PATTIES BRISK/ SHORT RIB” with product code 02309.
  • 24, 7-oz. packages of “BEEF-PATTIES BLACK HAWK” with product code 77749.
  • 30, 6-oz. packages of “BEEF-SIRLOIN C/C BLACK HAWK” with product code 00496.
  • 24, 10-oz. packages of “BEEF-PATTIES BRISK-SHORT RIB” with product code 99943.
  • 1, 15-lb. package of “BEEF-RIBEYE LIPON BLACK HAWK” with product code 05471.
  • 24, 8-oz. packages of “BEEF-PATTIES ANGUS 2-1” with product code 00258.
  • 30, 5.3-oz. packages of “BEEF-PATTIES ANGUS 3-1” with product code 00261.
  • 1, 10-lb. package of “GROUND, BEEF 75/25 10#;” with product code 00232.
  • 1, 30-lb. package of “BEEF-RIBEYE EXPORT BLACK HAWK;” product code 79684.
  • 24, 8-oz. packages of “BEEF, PATTIES 75/25 2-1 STK PAC;” product code 00240.
  • 4, 10-lbs. packages of “BEEF-GROUND 80/20 HOUSE BRAND;” product code 00299.

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.

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