USDA Announces Recall of Ground Beef Linked With Salmonella Outbreak.
The USDA announced on Sunday that Cargill Meat Solutions has recalled nearly 30,000 pounds of ground beef possibly infected with salmonella. While no longer on store shelves, The Food Safety and Inspection Service’s biggest concern is the ground beef connected with 33 salmonella cases in seven states could still be in people’s freezers.
The packages were produced May 25th and then shipped to distribution centers in Connecticut, Maine and New York. There, they were repackaged for consumers and sold under various brand names. So far, 33 beef recall salmonella cases have been reported across seven Northeast states, with several infected people being hospitalized. The strain of the salmonella found in the infected ground beef can be treated with antibiotics.
Although the meat is long past the “sell by” date, consumers who bought ground beef from the FSIS’s list of retailers from last week of May to mid-June should throw away any meat still in their freezers.
What is Salmonella?
Salmonella is one of the most common bacterial food borne illnesses. Salmonella is most commonly ingested in undercooked meat, especially as barbeque season rolls around. Salmonella infection can be very dangerous for the elderly, infants or those with weakened immune systems. The first and most common symptoms of salmonella are diarrehea, fever and abdominal cramps. Anyone with symptoms of salmonella should seek medical attention as soon as possible.
How to Prevent Salmonella
One of FSIS’s recommendations to prevent salmonella is to cook all meat throughly. To ensure that all potentially harmful salmonella bacteria is killed by heat, use a meat thermometer to heat all meat to 160 degrees. Never use the same cutting board for raw meat with any other food. Also, always wash your hands with soap and warm water for at least 20 seconds after handling any uncooked meat.