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# Texas Beef Products Recalled for Possible E. Coli Contamination
- URL: https://www.foodsafetynews.com/2014/09/texas-beef-products-recalled-for-possible-e-coli-contamination/
- Published: 2014-09-26T04:31:19.000Z
- Updated: 2018-07-31T03:09:55.000Z
- Author: News Desk
- Tags: Recalls, beef trimmings, Caviness Beef Packers, E. coli O157:H7, FSIS, recall, Texas, USDA, #wp, #wp-post, #Import 2025-11-25 08:58

Caviness Beef Packers of Hereford, TX, is recalling approximately 23,100 pounds of beef trimmings that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) [announced](http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-061-2014-release?ref=foodsafetynews.com) Thursday evening.

[![](http://foodsafetynewsfullservice.marlersites.com/files/2014/09/Butcher-cutting-raw-beef-300x200-1.jpg "http://www.dreamstime.com/royalty-free-stock-images-hand-cutting-raw-meat-board-image31303169")](http://foodsafetynewsfullservice.marlersites.com/files/2014/09/Butcher-cutting-raw-beef-1.jpg?ref=foodsafetynews.com)

The products were produced on Aug. 14, 2014, and Aug. 20, 2014, and were shipped to fast-food restaurants and retail distribution locations in Texas. 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. The problem was discovered during a food safety assessment. The products subject to recall are lots that tested negative; however, they were produced consecutive to the positive lots and were subsequently processed into raw ground products and distributed to retailers. FSIS and the company are concerned that some product may be frozen and in consumers’ freezers. Consumers with questions regarding the recall can contact Trevor Caviness, company president, at (806) 372-5781.

[FSIS advises](http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct%5Findex?ref=foodsafetynews.com) 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 degrees F or 160 degrees 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. 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 to 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 younger than 5 and older adults. HUS is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.