A ground beef Salmonella outbreak has sickened at least 30 people in New Mexico, according to a notice published by the New Mexico Department of Health. State officials are working with the USDA and CDC on this outbreak. It’s likely that these illnesses are part of a larger multistate Salmonella outbreak linked to JBS Tolleson ground beef.
In the last CDC update, officials stated that 21 people in New Mexico were sick. The CDC has not updated their ground beef Salmonella outbreak investigation since October 23, 2018.
Illnesses in New Mexico started being reported in late August. The average illness duration among these patients is 13 days, which is much higher than the 4 to 7 days that a typical Salmonella infection lasts. And 27% of patients have been hospitalized in that state, which is higher than the typical number of 20%. No official has given a reason why the illnesses in this outbreak have lasted longer or been more severe.
Department of Health Secretary Lynn Gallagher said in a statement, “Salmonella infection can be a very serious and sometimes deadly illness. Cross-contamination from raw meats to counter tops, utensils, and cutting boards can spread illness. We urge families to cook meats according to the USDA suggested cooking temperatures and to wash hands and utensils after handling raw meats.”
Attorney Fred Pritzker, who has represented clients sickened with Salmonella infections, said, “Even when you recover from this infection, there is still a risk you will develop a serious complication in the future.” Call 1-888-377-8900.
Food safety lawyer Fred Pritzker agrees. “I have filed lawsuits against many corporations that produced contaminated ground beef. No one should get seriously ill and be hospitalized because of a product they bought at the supermarket.”
This outbreak highlights the importance of handling raw ground beef carefully. Never eat raw or undercooked ground beef. Always handle it carefully and watch out for cross-contamination: juices from the beef dripping onto countertops, utensils, plates, cutting boards, and other foods. Cook ground beef to a final internal temperature of 160°F and test that temp with a reliable food thermometer. And always wash your hands with soap and water after handling and working with raw ground meat.
Symptoms of a Salmonella infection include fever, abdominal cramps, nausea, vomiting, and diarrhea. These symptoms appear 6 to 72 hours after exposure to the pathogen. If you have eaten ground beef and have had these symptoms, see your doctor. You may be part of this ground beef Salmonella outbreak.
