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The salmonella outbreak that resulted in the recall of more than 5 million pounds of ground beef in December is over, the Centers for Disease Control announced Friday, but warns that many consumers may still have contaminated beef in their freezers.
More than 100 chain-line stores and retail locations across the country sold beef manufactured by JBS Tolleson, Inc., of Tolleson, Arizona, and sold under the brands Kroger, Laura's Lean and JBS generic.
Consumers who check their frozen beef must look for EST establishment number. 267 of the USDA inspection mark, said the CDC, although it can also be stamped at another place in the package. If found, return the recalled beef to the store or discard it. Do not "eat, serve or sell," said the CDC.
A long epidemic
The outbreak began in October 2017 and JBS Tolleson Inc. has recalled more than 6 million pounds of raw beef products. The recall was expanded in early December, when the company recalled an additional 5.1 million pounds.
The disease of the epidemic ranged from August 5, 2018 to February 8, 2019, the CDC said. To date, a total of 403 people have been infected in more than 30 states aged 1 to 99 years. Nearly half of those infected were men. Nobody died, but 117 people were hospitalized.
The symptoms of salmonella usually begin between 12 and 72 hours after eating contaminated food. These can include diarrhea, abdominal cramps and fever that last between four and seven days. Most people recover from themselves, but those who suffer from persistent diarrhea may need to be hospitalized. In rare cases, the infection can enter the bloodstream and cause serious illness.
Those most at risk of serious illness include people with weakened immune systems, babies and the elderly.
The safety of ground beef
In general, do not eat raw or undercooked beef, advises the CDC, suggesting that all hamburgers and meatloaf or other beef mixes be heated to an internal temperature of 160 degrees Fahrenheit. Place the thermometer on the side of the hamburger patty until it reaches the middle, says the CDC, and in the thickest part of the bread or any other item.
And of course, do not forget to wash all utensils, such as serving utensils, countertops and cutting boards, that may have been in contact with raw meat, as well as your hands with Water and soap.
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