Atlanta–CDC, public health and regulatory officials in several states, and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) are investigating a multistate outbreak of Salmonella Dublin infections linked to ground beef.
Ten people infected with the outbreak strain have been reported from six states. Illnesses in this outbreak are more severe than expected for Salmonella. Eight ill people have been hospitalized, including one death. The hospitalization rate is usually about 20 percent.
Interviews with ill people and laboratory evidence indicate that ground beef is a likely source of this outbreak. A single, common supplier has not been identified.
CDC is not advising that consumers stop eating thoroughly cooked ground beef, or that retailers stop selling ground beef. This investigation is ongoing, and CDC will provide updates when more information becomes available.
Food safety and ground beef:
- Don’t eat raw or undercooked ground beef.
- Keep raw meat separate from foods that won’t be cooked before eating.
- Cook ground beef to an internal temperature of 160°F. Use a food thermometer to make sure the meat has reached this safe internal temperature.
- Ask that ground beef hamburgers and mixtures be cooked to 160°F internal temperature when ordering at a restaurant.
- Wash hands with soap and water for at least 20 seconds after touching raw meat. Wash items that came into contact with raw ground beef, such as countertops, utensils, dishes, and cutting boards, with hot, soapy water or in a dishwasher.
- Refrigerate or freeze raw ground beef within 2 hours after purchase.
Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12 to 72 hours after being exposed to the bacteria. The illness usually last 4 to 7 days. In some people, the illness may be so severe that the patient needs to be hospitalized. Children younger than 5 years, adults 65 years and older, and people with weakened immune systems are more likely to have a severe illness.