News Release

Texas Firm Recalls Beef Products Due To Possible E. Coli O157:H7

Class I Recall 061-2014
Health Risk: High Sep 25, 2014
En Español

Congressional and Public Affairs
Megan Buckles
(202) 720-9113


WASHINGTON, September, 25, 2014 – Caviness Beef Packers, a Hereford, Texas establishment, is recalling approximately 23,100 pounds of Beef Trimmings products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. 

The Beef Trimmings products were produced on August 14, 2014 and August 20, 2014. The following products are subject to recall:

  • Combo bins containing “Beef Trimmings, BNLS, 90 L”
  • Combo bins containing “Beef Trimmings, BNLS, 84 L”

The products subject to recall bear the establishment number “EST. 675” inside the USDA mark of inspection. These products were sent to establishments for further processing and will likely not bear the establishment number "EST. 675" on products available for direct consumer purchase. These products were shipped to fast food restaurants and retail distribution locations in Texas.

The problem was discovered during a food safety assessment. The products subject to recall are lots that tested negative, however were produced consecutive to the positive lots and were subsequently processed into raw ground products and distributed to retailers.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS and the company are concerned that some product may be frozen and in consumers' freezers.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume beef that has been cooked to a temperature of 145° F or 160° F for ground meat. The only way to confirm that beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature,

Media and consumers with questions regarding the recall can contact Trevor Caviness, President, at (806) 372-5781.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at or via smartphone at The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at:


USDA Meat and Poultry Hotline
1-888-MPHOTLINE or visit

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.

The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
- Fish: 145°F
- Beef, pork, lamb chops/steaks/roasts: 145°F with a 3-minute rest time
- ground meat: 160°F
- poultry: 165°F
- hot dogs: 160°F or steaming hot

Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º


USDA Recall Classifications
Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
Class III This is a situation where the use of the product will not cause adverse health consequences.
Last Modified Nov 05, 2014