Ground Beef Linked to Salmonella Outbreak in US

The Centers for Disease Control and Prevention (CDC) has reported a salmonella outbreak, with 16 people from New York, New Jersey, Connecticut, and Massachusetts falling ill. Six of these cases required hospitalization. The common link amongst all affected individuals was their consumption of 80% lean ground beef purchased from ShopRite.

Source: 6abc Philadelphia/YouTube

The onset of the illnesses ranged between April 27 and June 16. However, the current ground beef available at ShopRite is not likely to be impacted, according to a spokesperson from Wakefern Food Corp., ShopRite’s parent company.

The CDC’s announcement was made to inform those who may still have the product in their freezers from the period in question. The statement also stressed the significance of safe food handling and proper cooking of ground beef products.

Salmonella symptoms, which include fever, diarrhea, and stomach cramps, usually start between six hours to six days after swallowing the bacteria, with most people recovering within a week without treatment.

To prevent salmonella infection, ground beef should be cooked to an internal temperature of 160 degrees. Shoppers should also keep ground beef separate from other foods, use individual plastic bags for purchase, and store it in a leakproof container in a fridge or freezer. However, the best option is to avoid beef and go plant-based.

In addition, utensils, bowls, and surfaces that touch raw ground beef should be cleaned before being used for other foods. A thorough 20-second hand wash after handling raw ground beef is also recommended.

As the investigation into the source of the outbreak is still ongoing, no recalls have been issued as of now. It’s important to note that the actual number of cases could be higher, as many individuals can recover from salmonella illnesses without medical care and are not tested for the bacteria.

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