FSIS issues Public Health Alert for Bismillah Halal Meats ground beef due to E. coli O103 contamination

• Date issued: April 30, 2025
• Announced by: FSIS on May 1, 2025
• Company: Bismillah Halal Meats, Marietta, Georgia
• Product: Raw ground beef
• Issue: Contamination with E. coli O103, a Shiga-toxin-producing strain
• Product details: Sold from April 10–23, 2025, weighed and labeled in-store
• Action: Do not consume; discard or return product

Stick around to find out more about this recall!

What happened?

FSIS issued a public health alert (not a full recall, we’ll explain why) after detecting the presence of E. coli O103 in retail samples of ground beef from Bismillah Halal Meats in Georgia.

The problem came to light during routine FSIS surveillance testing, where a sample of the in-store labeled ground beef tested positive for the bacteria. Though no illnesses have been reported (phew!), the alert covers all ground beef sold between April 10 and April 23, 2025.

Here are the juicy details—well, maybe not juicy in a good way:

Brand	Product	Size	UPC	Best By Date	Issue
Bismillah Halal Meats	Ground Beef	Varies by order	N/A	N/A	E. coli O103 detected

• How the company found out: FSIS surveillance sampling
• Where it was sold: In-store only at Bismillah Halal Meats, Marietta, GA
• Product identifiers: No USDA inspection mark, labeled and weighed in-store
• Why no recall? Products are no longer for sale—alert is for consumers who may still have it at home

What caused the issue?

So, what’s the beef with this beef? Turns out, the culprit is E. coli O103, a lesser-known but still dangerous type of Shiga toxin-producing E. coli (STEC). While most people are familiar with the infamous E. coli O157:H7, O103 can be equally nasty—and often harder to detect.

What is E. coli O103?

E. coli O103 is one of several STEC strains that can cause serious gastrointestinal illness. It’s not as widely tested for in clinical labs, which means it can slip under the radar—until it shows up in people’s guts or government sampling, like in this case.

Health risks and symptoms

When consumed, this pathogen can lead to a host of unpleasant (and potentially severe) symptoms, including:

• Bloody diarrhea
• Vomiting
• Stomach cramps
• Fever (occasionally)
• Fatigue and dehydration

Symptoms typically appear 2–8 days after exposure (with 3–4 days being the average). Most people recover within a week, but certain groups may face life-threatening complications, such as:

Hemolytic Uremic Syndrome (HUS): A rare but serious form of kidney failure that can result from STEC infections. It’s especially dangerous for:

• Children under 5
• Older adults
• Immunocompromised individuals

Are There Any Confirmed Cases? So far, the USDA has confirmed zero illnesses linked to this product. That’s the good news—but the warning is still serious. Ground beef can live in freezers for weeks, so the risk isn’t entirely behind us yet.

10 common questions you might have

Here’s a quick-hit FAQ to help your team, your customers—or even your concerned grandma—understand what’s going on:

1. Q: What exactly is E. coli O103?
   A: It’s a type of bacteria that produces Shiga toxin, which can cause severe gastrointestinal illness.
   
2. Q: Is E. coli O103 as dangerous as O157:H7?
   A: While it’s less common, it can still cause serious illness and, in rare cases, kidney failure (HUS).
   
3. Q: What are early symptoms I should look for?
   A: Diarrhea (possibly bloody), vomiting, and abdominal cramps are the big red flags.
   
4. Q: How long after eating contaminated food do symptoms appear?
   A: Usually between 2–8 days, but typically around 3–4.
   
5. Q: Who is most at risk?
   A: Young kids, older adults, and anyone with a weakened immune system.
   
6. Q: Can I cook the bacteria out?
   A: Yes, cooking ground beef to an internal temp of 160°F kills E. coli, but if the product is recalled or under alert, don’t take the risk—just toss it.
   
7. Q: Is there a treatment?
   A: Supportive care like rehydration. Antibiotics are generally not recommended for STEC.
   
8. Q: How do I report symptoms or food illness?
   A: You can contact your doctor and report to the USDA at https://foodcomplaint.fsis.usda.gov/eCCF/.
   
9. Q: What do I do if I still have this beef in my freezer?
   A: Don’t consume it. Throw it out or return it to the retailer.
   
10. Q: Why wasn’t this a full recall?
    A: Because the product is no longer on store shelves—this is a public health alert, not a recall, but the safety risk is still real.

Here’s what you should do

If you bought ground beef from Bismillah Halal Meats recently, don’t panic—just follow these steps:

• Check your freezer/fridge for ground beef bought April 10–23
• No USDA inspection mark? That’s your clue
• Don’t eat it. Toss it or return it to the store
• Questions? Contact Murad ManJiyani, Owner
  • Phone: 404-786-1356
  • Email: [email protected]
• Still unsure? Reach out to the USDA Meat & Poultry Hotline: 888-MPHotline

Behind the brand

Located in Marietta, Georgia, Bismillah Halal Meats caters to a local market with freshly prepared meat products. While this may be their first major food safety alert, E. coli concerns are nothing new in the meat industry. Similar recalls occurred last week; for instance, on April 29, Smith Packing, LLC—based in Utica, NY— recalled nearly 19,000 pounds of its ready-to-eat sausages and meat and poultry products after discovering sodium nitrite levels that went a bit overboard. Sodium nitrite is commonly used for curing meats, but when it crosses the regulatory limit, it can turn from preservation hero to health hazard. NPC Processing Inc. also recalled ground beef over E. coli risk, underscoring the industry-wide vigilance required to keep meat products safe.

“Ensuring food safety isn’t just about catching contamination—it’s about preserving consumer trust. Even when an issue is discovered before anyone gets sick, like in this case, it highlights why rigorous testing, quality control, and compliance aren’t optional—they’re essential. This alert is a clear reminder that public health starts with responsible sourcing and oversight at every level.” — Eran Mizrahi, CEO of Source86

Ensuring safe eats

Why does this matter? Because whether you’re a co-manufacturer, wholesale buyer, or private label brand, food safety can make or break your business. A single contaminated batch can damage trust, trigger lawsuits, and derail production.

Key industry takeaways:

• Routine testing is crucial—even for small, retail-level operations
• Follow HACCP protocols, especially with raw, non-intact meats
• Proper labeling and tracking help with traceability in emergencies

Quick reminder:
If you bought ground beef from Bismillah Halal Meats in mid-April, don’t eat it. Toss it or return it—safety first!

For more industry news and insights on safe ingredient sourcing, contact our team or explore our curated catalog of high-quality ingredients. We’re here to keep your operation recall-free. Let’s chat!