USDA Issues Ground Beef Recall Impacting Thousands of Pounds Across 6 States
A new ground beef recall issued by the U.S. Department of Agriculture is prompting consumers across several states to check their refrigerators and freezers. The recall involves thousands of pounds of raw beef that may be contaminated with E. coli O26, a potentially dangerous strain of bacteria.
Because ground beef is a common household staple, the announcement has drawn widespread attention despite no confirmed illnesses being reported so far. Food safety officials say the risk lies in the possibility that contaminated products may already be stored in homes or still available through retailers.
The recall underscores how routine grocery purchases can quickly become public health concerns, especially when contamination is discovered after products have entered the distribution chain.
What Products Are Affected
The recall covers approximately 2,855 pounds of raw ground beef produced by Mountain West Food Group, LLC. The affected product is 16-ounce vacuum-sealed packages of “Forward Farms Grass-Fed Ground Beef”, produced on December 16, 2025, with a “Use or Freeze By 01/13/26” date and establishment number EST. 2083.
The USDA classified the recall as Class I, its highest risk level, indicating a reasonable probability that consumption could cause serious health consequences. The issue was identified during routine testing that detected E. coli O26.
The beef was distributed to retailers in California, Colorado, Idaho, Montana, Pennsylvania, and Washington. While the product reached stores in these states, a precise list of grocery chains has not yet been released. The USDA typically publishes retail distribution lists once they are confirmed and cleared for public release.
Why E. Coli Contamination is Serious
E. coli O26 belongs to a group of bacteria that can cause severe gastrointestinal illness, including diarrhea, abdominal pain, and vomiting. Symptoms often appear several days after exposure and can be more severe in children, older adults, and people with weakened immune systems.
In rare cases, infection can lead to hemolytic uremic syndrome, a serious condition that affects the kidneys and may require hospitalization. Health officials emphasize that ground beef carries higher risk because bacteria can be mixed throughout the meat during processing.
Consumers are advised to cook ground beef to an internal temperature of 160°F and to avoid relying on color alone to judge doneness. Proper handling and thorough cooking remain critical safeguards against foodborne illness.
What Consumers Should Do
Anyone who purchased the recalled product should check the packaging carefully and avoid consuming the beef if it matches the recall description. The USDA recommends discarding the product or returning it to the place of purchase.
Consumers who experience symptoms such as severe stomach cramps, bloody diarrhea, or vomiting after eating ground beef should seek medical care promptly. Questions can also be directed to USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854), toll-free.
While recalls can be unsettling, food safety experts stress that early detection and public alerts are key to preventing outbreaks. Officials say staying informed and responding quickly to recall notices helps reduce risk and protect public health.
