Skip to main content

The Globe and Mail

E. coli sparks expansion of burger recall

The Canadian Food Inspection Agency and Cardinal Meat Specialists Ltd. are warning the public not to consume the Cardinal Select brand Prime Rib Beef Burgers because this product may be contaminated with E. coli O157:H7 bacteria.


The Canadian Food Inspection Agency is expanding a nationwide recall of frozen beef burgers that may be contaminated with E. coli bacteria.

The public is now warned not to consume Cardinal Select brand Prime Rib Beef Burgers sold in 1.13 kilogram packages with a best before date of July 31, 2013 (UPC 0 63351 01561 1).

The same warning was issued Saturday for Butcher's Choice Hickory Barbecue Beef Burgers and Butcher's Choice Garlic Peppercorn Beef Burgers sold at Loblaw stores across Canada.

Story continues below advertisement

This recalls are the result of an ongoing food safety investigation at Cardinal Meat Specialists Ltd. in Brampton, Ont.

On Dec. 5 the Public Health Agency of Canada notified the CFIA about five people who got sick after eating E. coli contaminated burgers in Ontario and Quebec. Officials, however, have still yet to confirm whether the illnesses are connected to the burgers being recalled.

Food contaminated with E. coli can cause serious illnesses, but the five victims of this latest out break are all reported to have recovered or be recovering.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at