Salmonella ground beef link, including multiple cases in Colorado.
The Centers for Disease Control posted information on an outbreak of Salmonella infections linked to ground beef, including multiple cases in Colorado.
There are 10 people infected by the outbreak reported from six states. One person from California has died. There are three reported cases from Colorado as of Friday.
Epidemiologic and laboratory evidence indicate that ground beef is a likely source of this outbreak. A single, common supplier of ground beef has not been identified.
“CDC is not advising that consumers stop eating thoroughly cooked ground beef, or that retailers stop selling ground beef,” the agency posted to its website. “Always handle ground beef carefully and cook it thoroughly to prevent food poisoning. This outbreak is a reminder that raw and undercooked ground beef can have germs in it that can make you sick and can contaminate areas where food is prepared.”
Symptoms of Salmonella infection from the CDC:
-Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12 to 72 hours after being exposed to the bacteria.
-The illness usually lasts 4 to 7 days, and most people recover without treatment.
-In some people, the illness may be so severe that the patient needs to be hospitalized. Salmonella infection may spread from the intestines to the bloodstream and then to other places in the body.
-Children younger than 5 years, adults 65 years and older, and people with weakened immune systems are more likely to have a severe illness.
Information on Handling ground beef from the CDC:
-Keep raw meat separate from foods that won’t be cooked before eating.
-Wash your hands with soap and water for 20 seconds after touching raw meat and before touching other kitchen items.
-Thoroughly wash countertops, cutting boards, plates, and utensils with hot, soapy water or a bleach solution after they come in contact with raw meat or its juices, to avoid contaminating other foods and kitchen items.
Information on cooking ground beef from the CDC:
-Don’t eat raw or undercooked ground beef.
-Cook ground beef hamburgers and mixtures such as meatloaf to an internal temperature of 160°F. Use a food thermometerexternal icon to make sure the meat has reached a safe internal temperature. You can’t tell whether meat is safely cooked by looking at it.