Two more people have been infected with a strain of Salmonella, Salmonella typhimurium, found in ground beef sold at Hannaford grocery stores. This brings the total number of cases to 16. This particular strain is antibiotic-resistant, which makes it very dangerous, potentially causing increased risk of treatment failure and hospitalization.
The USDA has not been able to determine the source of the contaminated beef. Supermarkets combine ground meats from more than one source to create blends with varying fat levels. That can make it very difficult to find the origin of meats.
The cases of illness have occurred in the following states:
- Hawaii: one person
- Kentucky: one person
- Maine: four people
- Massachusetts: one person
- New Hampshire: four people
- New York: four people
- Vermont: one person
On December 15, 2011, Hannaford recalled ground beef products with a “sell by” date of December 17, 2011 or earlier. The beef included in the recall is:
- 73% Hannaford Regular Ground Beef
- 75% Hannaford Regular Ground Beef
- 80% Hannaford Regular Ground Beef
- 85% Hannaford Regular Ground Beef
- 90% Hannaford Regular Ground Beef
- 80% Taste of Inspirations Angus Ground Beef
- 85% Taste of Inspirations Angus Ground Beef
- 90% Taste of Inspirations Angus Ground Beef
- 85% Nature’s Place Ground Beef
- 90% Nature’s Place Ground Beef
- purchase dates ranged from October 12, 2011 to November 20, 2011
Hannaford did follow current requirements for record keeping, but since the USDA doesn’t force retailers to keep detailed records of where the meat comes from, tracking the source is very difficult. The USDA may require new rules about more complete record-keeping, but they will not go into effect until 2012.
The Center for Science in the Public Interest (CSPI) urges the USDA to take stronger and more stringent precautions to protect consumers. CSPI officials said in a statement, “Consumers cannot afford to wait. Retailers must be responsible for keeping track of where beef is coming from so that they can assist FSIS and consumers with timely trace back during an outbreak investigation.”
Consumers should always cook ground meats well done, to 165 degrees F, whether the meat is being used in a casserole, in meatballs, meatloaf, or hamburgers. Color is not a reliable indicator of doneness. Always use a reliable meat thermometer and cook ground beef to a final temperature of 165 degrees F.
