Emergency Beef Recall ANNOUNCED – Do Not Eat!

Nearly 23,000 pounds of ground beef vanished from freezers overnight, caught in a silent E. coli trap before it could strike.

Story Snapshot

CS Beef Packers in Idaho recalled 22,912 pounds of raw ground beef produced January 14, 2026, after FSIS testing found E. coli O145.
Products shipped to foodservice distributors in California, Idaho, and Oregon; no consumer retail sales or confirmed illnesses.
Class I recall signals highest risk, targeting 10-pound chubs with specific case codes and February 4 “Use/Freeze By” date.
Routine testing at a downstream customer prevented potential outbreak, underscoring supply chain vigilance.
No prior incidents for producer; emphasizes HACCP protocols and proper cooking to 160°F.

Production and Detection Details

CS Beef Packers, LLC in Kuna, Idaho produced the ground beef on January 14, 2026. Packaged in 10-pound chubs inside cardboard cases coded 18601, 19583, and 19563, items carry establishment number EST. 630 and “Use/Freeze By” date of February 4, 2026, with time stamps from 07:03 to 08:32. FSIS routine testing at a downstream customer detected E. coli O145 weeks later. Products shipped to foodservice distributors in California, Idaho, and Oregon. This bulk format limits direct consumer access, focusing recall on institutional users.

FSIS Announces Class I Recall

FSIS issued recall number 003-2026 on February 11, 2026, classifying it as Class I for potential serious health consequences or death. E. coli O145, a Shiga toxin-producing strain rarer than O157:H7, causes bloody diarrhea, dehydration, and rare hemolytic uremic syndrome hitting children under 5, elderly, and immunocompromised hardest. No illnesses reported yet. Foodservice operators must check freezers, discard or return products, and sanitize equipment. FSIS hotline at 888-674-6854 aids reporting.

CS Beef Packers affirmed their lot tests showed no pathogens, crediting FSIS downstream detection. Company employs HACCP programs with internal and third-party audits. Their statement highlights cooperation, aligning with conservative values of personal responsibility in business operations and trust in regulatory prevention over reaction.

Health Risks and Prevention Measures

E. coli O145 contamination thrives in ground beef grinding, where bacteria spread from surface to interior. Symptoms emerge 2-8 days post-exposure. FSIS stresses cooking ground beef to 160°F internal temperature destroys pathogens. Vulnerable populations face gravest threats if undercooked meat enters cafeterias or restaurants. This recall exemplifies proactive USDA oversight amid common E. coli risks in meat processing, preventing broader outbreaks through vigilant testing.

Distributors and operators in affected states bear immediate costs discarding inventory, estimated at $50,000-$100,000 for 23,000 pounds. Supply disruptions hit foodservice short-term, while long-term scrutiny may tighten CS Packers’ processes. Industry-wide, it reinforces HACCP emphasis without sparking panic, given no illnesses and targeted scope.

Stakeholder Responses and Broader Implications

FSIS enforces public health mandates via mandatory recalls, holding authority over producers like CS Beef Packers who comply publicly. Downstream testing proved pivotal, validating supply chain checks beyond factory gates. Operators prioritize liability avoidance, discarding suspect lots swiftly. This event signals grinding sector needs enhanced audits. Facts support CS Packers’ clean tests at origin, favoring common-sense layered defenses over single-point blame—government watchfulness paired with private diligence protects families best.

Media coverage from, consistently cites FSIS, with minor rounding discrepancies from 22,912 to 23,000 pounds. Good Housekeeping includes CS statement; others detail risks uniformly. No prior CS Beef Packers E. coli incidents noted, distinguishing this as routine vigilance success amid unrelated recalls elsewhere.