Greater Omaha Ground Beef E. coli Alert at Hannaford, More [Update]

Updated April 24, 2024, to include Hannaford stores. An E. coli public health alert for ground beef produced by Greater Omaha Packing of Omaha, Nebraska includes Hannaford stores.

On April 20, 2024, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) issued a public health alert for ground beef that may be contained with E. coli O157:H7 after the company discovered the problem during an inventory review. Greater Omaha said some beef put on hold because it tested positive for E. coli was accidentally shipped to food service and retail locations.

The company said it was not aware of any illnesses associated with the recalled ground beef.

Previous Ground Beef E. coli Recall

This isn’t the first E. coli problem for Greater Omaha. On July 29, 2021, Greater Omaha recalled 295,236 pounds of raw beef products intended for use as ground beef for E. coli O157:H7 contamination.

Ground Beef E. coli Public Health Alert

The current public health alert includes:

• Raw ground beef
• Packaged in 5-lb chubs
• packaging date of 032824
• “Use/Freeze by” date of April 22, 2024
• Establishment number “EST. 960A” inside the USDA mark of inspection

Hannaford Ground Beef E. coli Recall

The current health alert includes Hannaford stores in three states –  Maine, New Hampshire, and Massachusetts

Product Name: 80% Lean Ground Beef – Small Pack

• UPC: 21377900000
• Sell-by dates: April 6-16, 2024
• Purchased between April 4-16, 2024

Product Name: 80% Lean Ground Beef – Family Pack

• UPC: 24221400000
• Sell-by dates: April 6-16, 2024
• Purchased between April 4-16, 2024

Product Name: 85% Lean Ground Beef – Small Pack

• UPC: 22312600000
• Sell-by dates: April 6-16, 2024
• Purchased between April 4-16, 2024

Product Name: 85% Lean Ground Beef – Family Pack

• UPC: 22312700000
• Sell-by dates: April 6-16, 2024
• Purchased between April 4-16, 2024

E. coli Symptoms

Symptoms of an E. coli infection, which include abdominal cramps and diarrhea that can be bloody, usually develop within one to three days of exposure and last about a week.