In a public health alert issued by the USDA Food Safety Inspection Service on Saturday night, it was revealed that ground beef contaminated with a potentially deadly strain of E. coli had been used in various products sent to retail stores and food service institutions. However, the specific retail stores affected and the definition of “food service institutions” were not clearly outlined in the alert or on Greater Omaha Packing Co.’s website or social media channels. The Herald has tried to contact the company for further information through email and phone messages.
The issue was discovered by Greater Omaha Packing during an inventory check of products that were on hold due to testing positive for E. coli O157:H7. It was reported to the FSIS that contaminated beef had been unintentionally used in the production of ground beef products that were then distributed to customers. This strain of E. coli can cause symptoms such as bloody diarrhea, stomach pain, and vomiting for up to seven days. A small percentage of those affected may develop hemolytic uremic syndrome (HUS), a serious condition that can lead to kidney failure and potentially be fatal.
Consumers are advised to cook ground beef to an internal temperature of 160 degrees Fahrenheit to eliminate the risk of E. coli contamination. The affected products include chubs and packs of ground beef patties produced on March 28 with a use by or freeze by date of Monday, April 22. These products consist of various blends of ground chuck and rib-brisket-chuck.
For further information regarding this public health alert, consumers can contact Gina Adami from Greater Omaha Packing at [gadami@gmail.com](mailto:gadami@gmail.com) or 402-575-4702
