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CS Beef Packers, LLC, a Kuna, Idaho establishment, recalled approximately 22,912 pounds of raw ground beef products on February 11, 2026 [1]. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced the recall after testing at a downstream customer revealed E. coli O145 contamination. Products were produced on January 14, 2026, and shipped to distributors in California, Idaho, and Oregon for further distribution to foodservice locations.
Recalled Ground Beef Products
The following raw ground beef items produced on January 14, 2026, with “Use/Freeze By: 02/04/26” and time stamps between 07:03 and 08:32 are subject to recall:
- BEEF, COARSE GROUND, 73 L – Cardboard cases containing eight 10-lb. chubs, case code 18601
- FIRE RIVER FARMS CLASSIC BEEF FINE GROUND 73L – Cardboard cases containing four 10-lb. chubs, case code 19583
- FIRE RIVER FARMS CLASSIC BEEF FINE GROUND 81L – Cardboard cases containing four 10-lb. chubs, case code 19563
All recalled products bear establishment number “EST. 630” inside the USDA mark of inspection on the outside of the case and printed directly onto the clear packaging of the chub. Date and time stamps are printed on two stickers placed on the outside of the case and directly onto the chub’s clear packaging.
E. Coli O145 Contamination
E. coli O145 is a serovar of Shiga toxin-producing E. coli (STEC), similar to the more commonly known E. coli O157:H7. The contamination was discovered during FSIS testing at a downstream customer, demonstrating that contaminated beef had already progressed through the distribution chain to food establishments before detection.
Health Risks from E. Coli O145
- Diarrhea (often bloody) and vomiting developing 2-8 days after exposure
- Severe gastrointestinal illness lasting longer than typical food poisoning
- Hemolytic uremic syndrome (HUS), a type of kidney failure, though uncommon with O145
- Easy bruising, pallor, and decreased urine output indicating HUS
- Particular danger for children under 5, older adults, and immunocompromised individuals
- Most people recover within a week, but severe infections can occur
Foodservice and Consumer Instructions
- Foodservice locations must immediately check freezers and storage for recalled ground beef products.
- Verify case codes 18601, 19583, or 19563 with “Use/Freeze By: 02/04/26” dates.
- Check for establishment number “EST. 630” inside the USDA mark of inspection.
- Confirm time stamps between 07:03 and 08:32 on product packaging.
- Do NOT serve these products under any circumstances.
- Throw away contaminated products or return them to the place of purchase.
- Contact a healthcare provider immediately if illness develops after consuming ground beef.
- Seek emergency medical care for HUS symptoms: easy bruising, pallor, decreased urine output.
Downstream Distribution Contamination
The contamination was discovered during FSIS testing at a downstream customer, meaning the tainted beef had already moved beyond CS Beef Packers’ direct control and into foodservice distribution networks. This delayed detection allowed potentially thousands of pounds of contaminated ground beef to reach restaurants, institutional kitchens, and food preparation facilities where consumers may have already been exposed.
Legal Claims for Affected Parties
Foodservice establishments and consumers who purchased or consumed the recalled ground beef may assert claims including:
- Distribution of E. coli O145-contaminated ground beef products
- Negligent food safety practices and inadequate contamination testing
- Failure to prevent Shiga toxin-producing E. coli in meat processing
- Economic losses for foodservice businesses forced to discard inventory
- Medical expenses for E. coli O145 infections and complications
- Lost wages during illness and recovery
- Pain and suffering from severe gastrointestinal illness
- Medical monitoring costs for potential HUS development
Recoverable compensation may include product purchase costs, replacement inventory expenses for foodservice establishments, medical treatment for diagnosed E. coli infections, lost income during illness, pain and suffering from bloody diarrhea and severe symptoms, and damages for HUS or other serious complications. No confirmed illnesses have been reported to date, but the confirmed presence of E. coli O145 establishes product contamination and potential liability.
Safe Cooking Temperature Requirements
FSIS advises that ground beef must be cooked to an internal temperature of 160 degrees F to kill harmful bacteria. The only way to confirm proper cooking temperature is using a food thermometer to measure internal temperature. Surface appearance or color cannot reliably indicate whether beef has reached safe consumption temperature.
Evaluate Your CS Beef Packers Recall Case
Free Legal Review: If you are a foodservice establishment in California, Idaho, or Oregon that purchased ground beef with case codes 18601, 19583, or 19563 and “Use/Freeze By: 02/04/26” dates, or if you consumed ground beef and developed E. coli symptoms, contact our food safety attorneys immediately. You may qualify for compensation through a CS Beef Packers Ground Beef Recall Class Action Lawsuit.
References
- https://www.fsis.usda.gov/recalls-alerts/cs-beef-packers-llc-recalls-ground-beef-products-may-be-contaminated-e–coli-o145