The multistate Salmonella Newport outbreak that is linked to recalled JBS Tolleson ground beef has prompted the Wyoming Department of Health to issue food safety advice about handling this food. The ground beef Salmonella outbreak is just one in a long line of food poisoning illness outbreaks linked to this product, including the deadly E. coli O26 outbreak linked to Cargill ground beef.
Three people in Wyoming are sick in the JBS Tolleson ground beef Salmonella outbreak. And almost 7,000,000 pounds of ground beef has been recalled.
Tiffany Greenlee, WDH epidemiologist, said, “Because ground beef can be stored in freezers for some time, people may still have recalled meat in their homes.” Anyone in the states where the ground beef has been sold should check their freezers. The recalled ground beef has the establishment number “EST. 267” inside the USDA mark of inspection.
But because it can be difficult to know if the meat you have in your home is part of a recall, you need to know are handling and cooking instructions. The only way to make sure that the ground beef you are cooking is safe to eat is if it reaches 160°F on a reliable and accurate food thermometer.
When you cook with raw ground beef, make sure that it doesn’t come into contact with any food that is eaten uncooked. And watch out for the juices. One drop of juice can contain bacteria that can contaminate countertops, utensils, your sink, and other surfaces in your home.
The symptoms of Salmonella food poisoning include fever, abdominal cramps, nausea, vomiting, muscle aches, and diarrhea that may be bloody. These symptoms start 6 to 72 hours after eating food that is contaminated with this pathogen.
Most people will recover without medical treatment, but it’s possible that anyone with this infection will develop health complications in the future. Those complications can include reactive arthritis, high blood pressure, endocarditis, and irritable bowel syndrome. If you think you are part of this ground beef Salmonella outbreak, see your doctor.
