[ad_1]
The only good thing about the multi-nation Salmonella Newport outbreak is that so far no one has died.
On Thursday, the Federal Center for Disease Control and Prevention announced that an additional 126 people from 13 states have been affected by the outbreak associated with the JBS plant in Tolleson, Arizona, since the last update on October 23. For the latest update, 246 people in 25 states are associated with the outbreak that sent 59 people to hospitals for care. Since the last update, the epidemic has spread to Connecticut, Massachusetts and Missouri.
"Do not eat, serve or sell any recalled beef products, including ground beef, recalled by JBS Tolleson Inc. of Tolleson, Arizona, as they may be contaminated with Salmonella," CDC Update warns.
"The recalled beef products were manufactured and packaged from July 26, 2018 to September 7, 2018 and have been shipped to retailers nationwide under many brands. Check your freezer for the recalled beef. Look for the beef labeled with the EST establishment number. 267. "This is usually found inside the USDA inspection mark, but can be found elsewhere on the package. … bring the recalled beef back to the store or discard it.
More than 100 retailers, including local chains and stores, sold the recalled beef. Stores are listed by state, in alphabetical order, on the USDA Food Safety and Inspection Service website. FSIS has also published a list of brand names under which recalled beef has been packaged.
Public authorities and regulatory authorities in several states are investigating the Salmonella outbreak, in addition to the CDC and FSIS of the United States Department of Agriculture. JBS in Tolleson, Arizona, recalled 6.9 million pounds of beef products on Oct. 4 in one of the biggest beef recalls in years. Beef is linked to the Newport Salmonella outbreak.
The symptoms associated with the outbreak so far have been symptomatic from August 5th to October 16th. The incidence of the disease ranges from less than one year to 88 years, with a median age of 38 years. Fifty-six were men. Of the 168 people for whom information is available, 59 or 35% were hospitalized.
It is still possible, because of the time that elapses between the moment a person gets sick and the moment the disease is declared, that there are other victims. It usually takes two to four weeks for a specific case to be included as a confirmed outbreak case.
According to the CDC, the entire genome sequencing analysis failed to identify antibiotic resistance predicted in 180 Salmonella isolates from 176 diseased individuals and four food samples. Testing of seven epidemic isolates using a standard antimicrobial susceptibility test conducted by the CDC National Antimicrobial Resistance Surveillance Laboratory (NARM) confirmed these results.
State and municipal health departments continue to ask sick people questions about the foods they have eaten and other exposures exposed during the week preceding their illness. According to the CDC, 137 people responded and 123, or 90%, reported eating ground beef at home. In comparison, a non-diseased control group reported that 40% had eaten ground beef the week before their interview.
A package of unopened ground beef from the home of an Arizona resident was tested positive for the outbreak strain of Salmonella. Sequencing of the entire genome revealed that Salmonella Newport was closely linked genetically to Salmonella in samples taken from diseased individuals.
In the November 15 update, the CDC continues to provide information on food safety and ground beef, as well as on the symptoms of Salmonella infections. It is provided below.
Food security of ground beef
Consumers and restaurants must always handle and cook ground beef safely to prevent foodborne illness. It is important to handle and carefully prepare all ground beef products.
- Do not eat raw ground beef or undercooked beef.
- Cook ground beef burgers and blends such as meatloaf at an internal temperature of 160 ° F. Use a food thermometer to ensure the meat has reached a safe internal temperature. You can not know if the meat is cooked by looking at it.
- Have hamburgers and ground beef mixes baked at an internal temperature of 160 ° F when ordering at the restaurant.
- Wash hands and items in contact with raw ground beef – including countertops, utensils, dishes and cutting boards – with soap and water.
- Most people infected with Salmonella develop diarrhea, fever and stomach cramps 12 to 72 hours after exposure to the bacteria.
- The disease usually lasts 4 to 7 days and most people recover without treatment.
- In some people, the diarrhea can be so severe that the patient has to be hospitalized. Salmonella The infection can spread from the intestines to the bloodstream and then to other parts of the body.
- Children under 5, adults over 65 and people with weakened immune systems are more likely to have serious illness.
(To subscribe for free to Food Safety News, click here.)
Source link
