The Illinois State Meat Inspection Service was the first to report that meat samples from the affected batch came back positive for the toxin.
This is an especially nerve-wracking recall, as the meats were already on shelves in stores across America before the recall was issued. That makes it especially likely that people bought the affected products and are planning on cooking them at home.
If you bought any of the following products, which were produced on April 11 and April 14, make sure to throw them out or return them to the store immediately. And as a gentle reminder, even if you love your steak bloody and rare, the USDA suggests all meat should be cooked at a temperature of 160°F in order to kill off any potentially harmful bacteria.