Here’s what we know about the recent salmonella outbreak connected to ground beef, reported in several states across the country.
At least eight people have been hospitalized and one person is dead following the latest outbreak of Salmonella Dublin linked to ground beef, the Centers for Disease Control and Prevention reported last Friday.
As of this writing, it is not yet known which brands of meat are contaminated. According to the CDC report, those who were infected reported that they had consumed a slew of brands of beef, which had been bought at different locations spread out across California, Colorado, Iowa, Kansas, Texas, and Oklahoma.
Salmonella Dublin is a bacterial disease that, left untreated, can cause pneumonia, diarrhea, and reproductive complications. While it’s not as frequently seen as other strains of salmonella, it’s equally concerning, as the CDC explains antibiotics occasionally do not work to treat it.
Related Reading: Salmonella & Foodborne Illnesses Are Spiking: Here’s How to Protect Yourself
The most prominent symptoms derived from a Salmonella infection include stomach cramps, fever, and diarrhea, which typically set in 12-72 hours after coming in contact with the bacteria. Children and adults over 65 years of age are at the most risk for developing severe complications.
Although the CDC is not encouraging people to stop consuming ground beef altogether, the Center is urging everyone to eliminate eating raw or undercooked beef for the time being. If you continue eating ground beef, make sure the internal temperature of the cooked ground beef reaches 160°F, to wash your hands with soap and water after handling raw meat, and to place all ground beef in the fridge or freezer after it’s purchased.
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