Salmonellosis and Ground Beef | DFWED (2024)

FAQs

Is the salmonella outbreak linked to ground beef? ›

As of August 23, 2023, a total of 18 people have been infected in a multistate outbreak of Salmonella illnesses linked to ground beef: (Multistate Salmonella Outbreak Linked to Ground Beef| CDC). Illnesses started on dates ranging from April 27, 2023, through June 16, 2023.

Did you know that the bacteria that cause food poisoning multiply quickest in the "danger zone," the temperatures between 40 and 140°F (4.4 and 60°C)? To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160°F (71.1°C) as measured with a food thermometer.

E. coli, E. coli O157:H7, and Salmonella are illness-causing bacteria that can be found in ground beef.

True or false: Salmonella Typhi is commonly linked with ground beef. False: Salmonella Typhi is commonly linked with poultry. Ready to Eat foods and beverages.

Check the expiration date. Sell-by and expiration dates are additional guidelines for determining whether your ground beef is good. A sell-by date tells the retailer how long a product can be displayed for sale. Ground beef can be refrigerated and safely eaten up to 2 days past this date.

FSIS Announcement. WASHINGTON, May 1, 2024 - Cargill Meat Solutions, a Hazleton, Pa., establishment, is recalling approximately 16,243 pounds of raw ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

Washington, D.C.—Tomato juice can kill Salmonella Typhi and other bacteria that can harm people's digestive and urinary tract health, according to research published this week in Microbiology Spectrum, a journal of the American Society for Microbiology.

Cook: Cook your food to a temperature ranging between 145 and 165 degrees F to kill bacteria, including Salmonella. The CDC advises against cooking or storing food in the danger zone between 40 degrees F and 140 degrees F, which will cause bacteria to multiply.

From 2012 to 2019, beef was estimated to account for 5.7%–9.1% of all foodborne Salmonella illnesses (Interagency Food Safety Analytics Collaboration, 2017, Interagency Food Safety Analytics Collaboration, 2018a, Interagency Food Safety Analytics Collaboration, 2018b, Interagency Food Safety Analytics Collaboration, ...

E.

coli lives in the intestines of cattle and can contaminate beef during the slaughtering process. Ground beef is especially risky, because the bacteria can spread when meat is ground up. Symptoms of E. coli infection include severe abdominal cramps, watery diarrhea, and vomiting.

Which meat has the most bacteria? ›

Chicken. Chicken tends to be responsible for the most foodborne illnesses, but that is likely because it's the kind of meat we eat the most. Many cases of food contamination come from the mishandling of meats and cross-contamination in our own kitchens.

3 Salmonella Typhi is commonly linked with ground beef. 4 Parasites are commonly associated with seafood.

Any ground beef can have germs, like Salmonella. Always cook ground beef to an internal temperature of 160°F.

Proper cooking will kill Salmonella, so follow our guide to make sure your meat is properly cooked. Good kitchen hygiene will help protect you from cross-contamination. So always wash your hands straight away after handling raw meat and poultry, and before you touch any kitchen surfaces and utensils.

Salmonella bacteria generally colonize the gastrointestinal (GI) tract of animals. Though numerous practices and preventative measures are enforced, the meat of animals can become con- taminated during slaughter when hides and/or materials from the GI tract come into contact with the carcass surface.

E. Coli Has Been Found in Ground Beef and Walnuts. Here's What to Know. The bacteria sickens an estimated 265,000 Americans each year. Last week, federal officials announced recalls of ground beef and organic walnuts because they were potentially contaminated with E. coli bacteria that can make people sick.

The Centers for Disease Control and Prevention said illnesses have been reported in New York, New Jersey, Connecticut and Massachusetts. Ground beef is the only common food reported in the outbreak.

1. Poultry. Raw and undercooked poultry such as chicken, duck and turkey has a high risk of causing food poisoning. This is mainly due to two types of bacteria, Campylobacter and Salmonella, which are commonly found in the guts and feathers of these birds.