Urgent Health Warning: Do Not Eat This Ground Beef Sold at Whole Foods Nationwide!

A health alert is out for ground beef sold in Illinois and at Whole Foods across the U.S. This comes after concerns about possible E. coli contamination.

On Tuesday, the U.S. Department of Agriculture’s Food Safety and Inspection Service issued the alert, advising people not to eat these products.

The ground beef, labeled “Organic Rancher Organic Ground Beef 85% Lean 15% Fat,” was produced on May 22 and 23. It was shipped to locations in Connecticut, Georgia, Illinois, Maryland, and various Whole Foods stores. The affected one-pound packages have use or freeze by dates of June 19 and June 20, 2025, bearing the establishment number “EST. 4027.”

The USDA found out about the issue when the establishment informed them that the ground beef tested positive for E. coli O157:H7. Fortunately, no illnesses from this batch have been reported, but officials worry that some of the meat may still be in people’s fridges or freezers.

Consumers are advised to discard the affected products or return them to the store where they were bought. While no illnesses have been linked to these products yet, anyone feeling unwell should reach out to their healthcare provider.

Understanding E. coli

So, what exactly is E. coli? According to the Mayo Clinic, E. coli is a type of bacteria that resides in the intestines of healthy people and animals. Most types are harmless, but some can lead to severe stomach issues, including cramps and diarrhea.

The bacteria can be found in contaminated food or water, especially in raw vegetables or undercooked beef. Symptoms tend to show up within three to four days after exposure.

The Centers for Disease Control and Prevention (CDC) highlights the common symptoms:

• Severe stomach cramps and diarrhea
• Vomiting
• Fever over 102°F
• Persistent diarrhea for more than three days
• Inability to keep liquids down
• Signs of dehydration, like dizziness when standing

While most recover in about a week, complications can occur, especially in vulnerable populations like young children or the elderly. The CDC noted that some cases have led to serious kidney issues, such as hemolytic uremic syndrome (HUS).

Safe Meat Handling Practices

The FSIS recommends cooking ground beef to an internal temperature of 160 degrees Fahrenheit to ensure safety. A food thermometer is key to avoiding harmful bacteria. If you have questions about food safety, you can call the USDA Meat and Poultry Hotline at (888)-674-6854.

Staying informed and practicing safe handling can help protect you and your family. With recent trends suggesting a rise in foodborne illnesses, it’s more important than ever to be cautious with what you eat. Remember, safety begins at home!

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