The Center for Disease Control has put out a warning after "investigating a multistate outbreak of Salmonella Dublin infections linked to ground beef. A single, common supplier of ground beef has not been identified."
Despite no common supplier of beef being identified, this outbreak has spread over six states, with one person dying.
This is what the CDC released as part of their investigation in regards to this current outbreak:
- 10 people infected with the outbreak strain of Salmonella Dublin have been reported from six states.Illnesses in this outbreak are more severe than expected for Salmonella. A total of 8 ill people were hospitalized, including one death reported from California.
- 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.In interviews, ill people report eating different types and brands of ground beef purchased from many different locations.Laboratory testing identified the outbreak strain of Salmonella Dublin in repackaged leftover ground beef collected from an ill person’s home in California.This outbreak investigation is ongoing and CDC will update the public if more information becomes available.
Even though the CDC can't give a list of stores or brands to avoid, they are saying that there's no need for people to stop eating properly cooked ground beef. They also gave these tips for how to prepare ground beef.
- Don’t eat raw or undercooked ground beef.
- Cook ground beef to an internal temperature of 160°F. Use a food thermometer to make sure the meat has reached this safe internal temperature. You can’t tell whether meat is safely cooked by looking at it. For hamburgers, insert thermometer through the side of the patty until it reaches the middle. Place the thermometer in the thickest part of the meat for other items.
- Ask that ground beef hamburgers and mixtures be cooked to 160°F internal temperature when ordering at a restaurant.
- Wash hands with soap and water for at least 20 seconds after touching raw meat. Wash items that came into contact with raw ground beef, such as countertops, utensils, dishes, and cutting boards, with hot, soapy water or in a dishwasher.
There are also things to keep in mind when handling ground beef.
- 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.
When it comes to storing and thawing your ground beef, the CDC also laid out some ground rules.
- Refrigerate or freeze raw ground beef within 2 hours after purchase.
- If you refrigerate raw ground beef, use within 1 or 2 days.
- Store ground beef in a plastic bag on the lowest shelf of your refrigerator.
- If you break large packages of ground beef into smaller packages for freezing: Wash your hands with soap and water for 20 seconds after touching the meat or its packaging, and before touching other surfaces.Use hot, soapy water to clean the area where you divided the ground beef, including kitchen counters and utensils.Label your packages with the date they were placed in the freezer and where you purchased the ground beef.
- The best way to safely thaw ground beef is in the refrigerator. Cook or refreeze within 1 or 2 days.
