Salmonella Outbreak in Beef
JBS Tolleson, Inc. recalled 5.1 million pounds of raw beef products linked to a recent Salmonella outbreak. An epidemiological investigation confirmed 246 people from over 25 states. There were 117 hospitalizations from the outbreak from illnesses dating from August 5, 2018 to October 16, 2018.
Thankfully, this JBS Salmonella outbreak appears to be over, but this is what you need to know to stay safe.
- The contaminated beef was packaged on July 26, 2018 to September 7, 2018
- JBS Tolleson, Inc. packaged the contaminated ground beef
- The contaminated ground beef was distributed under various brand names to retailers nationwide
- You should check your freezer to make sure none of the beef is from that period of time and company.
or more information about this recall, visit the following link on the “Recalls and Public Health Alerts” on the Food Safety Inspection Service webpage: https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-085-2018-EXP-release
Consuming foods contaminated with Salmonella can result in illnesses with varying levels of severity. Salmonellosis is one of the most common bacterial foodborne illness and is caused by consuming foods contaminated with Salmonella.
Symptoms of Salmonellosis:
Although salmonellosis is typically not a life-threatening illness, Salmonellosis can cause dangerous complications in “infants and young children, older adults, transplant recipients, pregnant women, and people with weakened immune systems” (Mayo Clinic).
To Reduce Risk of Consuming Contaminated Foods:
You need to safely prepare raw meat products (fresh or frozen) to protect yourself from foodborne pathogens. Make sure:
- Ground beef is cooked to a temperature of 160°F
- All other cuts of beef to at least 145 °F and allowing the meat to rest for at least 3 minutes
- Properly clean surfaces and utensils before and after food preparation to prevent cross-contamination
- Do not consume undercooked meat
- Avoid eating foods that were not properly handled (left out at room temperature for over two hours, not refrigerated properly, not sufficiently heated, etc.)
Check out this chart for other minimal temperatures: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index