Salmonella Outbreak Linked to Ground Beef

Public health officials are working to identify the source of a salmonella outbreak linked to ground beef, the Centers for Disease Control and Prevention (CDC) has announced.

Between April 27 and June 16, there were 16 illnesses reported across Connecticut, Massachusetts, New Jersey and New York that resulted in six hospitalizations. The infected people ranged in age from an infant to a 97-year-old.

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But the CDC believes the true number of sick people in the outbreak is likely higher, because infected people may recover without medical care and may not get tested for salmonella. Recent cases may also not be recorded because it can take up to four weeks to determine whether an illness is linked to an outbreak.

State and local public health officials interviewed 14 infected people about the foods they ate in the week before they got sick. Of those, nine reported purchasing ground beef from ShopRite grocery stores.

Although the bacteria collected from infected individuals were identified as being closely related, a recall has not yet been made on any ground beef products because the investigation is still ongoing.

Ground beef versus steak

The surface and cuts of roasts and steaks often contain bacteria from the animal it came from, processing plants or the environment. These foods need to be cooked to an internal temperature of 145 degrees,  as recommended by the U.S. Department of Agriculture (USDA).

However, when that meat is ground, bacteria from its surface is mixed throughout the product as it is chopped in tiny pieces. Therefore, it needs to reach a higher temperature to be safe to eat, and requires a minimum internal temperature of 160 degrees.​

Symptoms of a salmonella infection

Salmonellosis, the intestinal infection caused by the salmonella bacteria, typically leads to diarrhea, fever and stomach cramps. In severe cases, the infection can spread from the intestines to the urine, blood, bones, joints, spinal fluid or brain. Symptoms generally begin six hours to six days after infection and can last up to seven days. However, in some instances, symptoms can appear weeks after infection or remain for several weeks, according to the CDC.​

Most people can recover without an antibiotic, but treatment is recommended for anyone with severe illness. Infected adults over age 65 (or over 50 if an underlying condition such as heart disease is present); infants; and those with a weakened immune system are also advised to take an antibiotic.

Call a physician right away if you or a loved one have:

• Diarrhea and a fever higher than 102 degrees;

• Diarrhea for more than three days that is not improving;

• Bloody diarrhea;

• So much vomiting that liquid can’t be kept down, or signs of dehydration, such as infrequent urination, feeling dizzy when standing up, or dry mouth and throat.​​