Multistate Outbreak of Salmonella Enteritidis Infections Linked to Ground Beef

A total of 40 persons infected with the outbreak strain of Salmonella Enteritidis have been reported from 8 states. 

The number of ill persons identified in each state is as follows: Maine (1), Massachusetts (3), New Hampshire (2), New York (18), Rhode Island (2), Vermont (11), Virginia (2), and West Virginia (1). Eleven ill persons have been hospitalized, and no deaths have been reported.

Collaborative investigation efforts of state, local, and federal public health and regulatory agencies indicate that ground beef produced by Cargill Meat Solutions at a single production facility is the likely source of this outbreak. On July 22, 2012, Cargill Meat Solutions recalled 29,339 pounds of fresh ground beef products. Consumers should check their refrigerators and freezers for recalled products and not eat them; retailers and food service operators should not serve them.

Results of antibiotic susceptibility testing indicate that this strain of Salmonella is susceptible to commonly prescribed antibiotics.

CDC and state and local public health partners are continuing laboratory surveillance through PulseNet to identify additional ill persons.

Advice to Consumers:

1.- Check for recalled product and do not eat recalled ground beef products

2.- Practice food safety for ground beef:

·  Cook ground beef thoroughly. Ground beef dishes should always be cooked to 70°C internal temperature as measured with a food thermometer; leftovers also should be reheated to 74°C. The color of cooked ground beef is not an indicator that product has been safely cooked.

·  Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry, including frozen and fresh ground beef. Then, disinfect the food contact surfaces using a freshly prepared solution of 1 tablespoon unscented liquid chlorine bleach to 1 gallon of water.

·  Avoid cross-contaminating other foods. Uncooked meats and ground beef should be kept separate from produce, cooked foods, and ready-to-eat foods. Do not wash raw meat or poultry before cooking because splashing water can spread any pathogens present on raw meat surfaces to other kitchen surfaces.

·  Refrigerate raw and cooked meat and poultry within 2 hours after purchase (1 hour if temperatures exceed 32°C). Refrigerate cooked meat and poultry within 2 hours after cooking. Refrigerators should be set to maintain a temperature of 4°C or below.

Source: http://www.cdc.gov/