A Look Back at Last Summer’s Ground Beef E. coli Outbreak

Last summer’s ground beef E. coli outbreak is a stark reminder that despite how far we have come in ground beef safety, we have yet further to go.

Ground Beef E. coli Outbreak

A ground beef E. coli outbreak hit the news last summer when people eating burgers at restaurants in Flathead County, Montana began falling sick.

In all, at least 14 cases were connected to this outbreak. One person died.

The Flathead City-County Health Department and Montana Department of Public Health traced these illnesses back to at least five restaurants.

• Gunsight Saloon
• Hops Downtown Grill
• Tamarack Brewing Company
• The Lodge at Whitefish Lake
• Harbor Grille

All cases reported eating made-to-order or undercooked burgers made from wagyu beef from a restaurant in Flathead County.

With several restaurants involved, a common supplier was suspected.

Outbreak patients were sickened with a type of E. coli strain that produces a toxin – Shiga toxin-producing E. coli O157. A germ that is often associated with consuming raw or undercooked animal products.

Samples obtained from restaurant ground beef tested positive for the outbreak strain.

A recall was announced.

Ground Beef E. coli Outbreak Prompts Recall

A large-scale recall was initiated once the source of the ground beef E. coli outbreak was discovered.

On July 30, 2024, the Montana Department of Livestock announced a voluntary recall of Lower Valley Processing products.

The recall included all “non-intact, raw products (e.g., ground meat products) produced from animals slaughtered on June 5, 2024, because they may be adulterated with Escherichia coli 0157:H7.”

While the outbreak strain was only found in one specific lot, Lot 1400, several other lots were included in the recall.

Recalled product included ground beef products bearing the establishment number EST. 007 with lot numbers 1398, 1399, and 1400.

Flathead Fish, the Crawdad Café, and the Flathead Lake Lodge also received the contaminated lot, but no reports of illness were reported from those restaurants.

The recall was initiated, and potentially contaminated product was removed from use. The outbreak was quickly contained, but not soon enough. At least not quickly enough for those experiencing severe illness and the one patient who died.

How does this happen?

How Does a Ground Beef E. coli Outbreak Happen?

E. coli bacteria are among hundreds of strains of the same microorganism. Many of which are a normal part of the gut microbiome of humans and animals.

Including cows.

Some of these E. coli strains are quite harmful to humans, despite no signs of illness in the cow.

During meat processing, sometimes intestinal contents come in contact with meat. This is the first opportunity for contamination to occur.

Further along the processing procedure, shared equipment can further spread contamination from one carcass to another.

In this case, reports of Lower Valley Processing employees failing to take appropriate precautions were noted in a Food Safety Assessment conducted by the regulatory body. Some of which included failure to sanitize equipment, improper cleaning, and other red flags for cross contamination.

How Common Are E. coli O157:H7 Outbreaks?

According to the Centers for Disease control and Prevention (CDC), each year, E. coli O157:H7 causes around 73,000 illnesses.

Historically, between 1982 and 2002, there were 350 reported outbreaks. Most of which were food related. The majority were associated with ground beef.

This Ground Beef E. coli Outbreak Proves That Despite Progress in Food Safety, We Have a Long Way to Go

Believe it or not, most of the food safety procedures we have in place were not implemented until 1993. That is the year that the United States launched standardized systems to train government and industry personnel. This is what we now know as the Hazard Analysis and Critical Control Points (HACCP).

The outbreak that prompted this food safety overhaul was so dire, it was discussed as an agenda item during President Bill Clinton’s first cabinet meeting in 1993, shortly after his inauguration.

Based on that meeting, a soon-to-be requirement in a regulatory mandate by the USDA’s FSIS enacted a HACCP system at every federally inspected meat and poultry slaughter and processing plant in the United States.

This was just the start of the “War on Pathogens” plan.

Later that year, E. coli O157:H7 was declared as an “adulterant” for raw ground beef. A declaration that has been argued ever since. But still remains in place.

Following this new HACCP announcement, a new sampling program to test for this organism in federally inspected establishments and retail stores was put into place.

We Still Continue to See Ground Beef E. coli Outbreaks

Despite this successful HACCP and the United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) with their watchful eye on meat and egg manufacturers, huge recalls and outbreaks still persist.

In fact, not long after this Lower Valley Processing outbreak and recall, another major processing plant, Wolverine Beef Packing. It played out in much the same way. People eating at several locations of Red Cow restaurants reported illness. At least 10 cases were associated with this outbreak. Two of which required hospitalization.

E. coli Is a Scary Illness

E. coli symptoms often include diarrhea (often bloody) and abdominal cramps. There is usually little or no fever present, and in some cases an infected individual may experience no symptoms at all. Most of the time illness is resolved in five to ten days and a normally healthy individual often recovers without the need for medical intervention.

But unfortunately, this is not always the case.

Certain higher risk groups are more likely to become infected with E. coli bacteria if exposed and experience more serious symptoms if infected. Those under five years of age and the elderly are most susceptible to these factors. These individuals are more likely to experience a serious and life-threatening complication known as HUS.

This is where illness gets scary!

Hemolytic Uremic Syndrome and E. coli

Most cases of hemolytic uremic syndrome in the U.S. are caused by E. coli infections.

During infection, sometimes the bacteria leave the digestive system and enter other parts of the body. When in the blood stream, E. coli destroys red blood cells, which clog the filtering tubes in the kidneys. About 2% to 7% of all E. coli infections lead to this hemolytic uremic syndrome complication.

This complication is the principal cause of acute kidney failure in children.

About a third of those with hemolytic uremic syndrome have abnormal kidney functions for many years later. Some may require long-term dialysis.

Another 8% of those who develop hemolytic uremic syndrome will experience other life-long complications such as high blood pressure, blindness, seizures, paralysis, and the effects of having part of their bowel removed.

Have You Been Impacted by a Ground Beef E. coli Outbreak And Have Questions?

If you have been impacted by a ground beef E. coli outbreak and have questions, The Lange Law Firm, PLLC can help!

E. coli illnesses are preventable. Most of these illnesses are the result of lapses in safety procedures from either the processing facility, distribution, or the restaurant. Proper sanitation, holding temperature, and cooking procedures can mean the difference between a memorable meal and a memorable illness.

The Lange Law Firm Can Help!

If you have been impacted by a ground beef E. coli outbreak and wish to make a legal claim, The Lange Law Firm, PLLC can help.

Call (833) 330-3663 for a free, no obligation consultation to go over the details of your situation. Or click here to send an email.

By: Heather Van Tassell (contributing writer, non-lawye