The JBS Tolleson ground beef Salmonella outbreak has sickened at least 57 people in 16 states, according to the Centers for Disease Control and Prevention. Fourteen people have been hospitalized. No deaths have been reported.
Illnesses started on dates ranging from August 5, 2018 to September 6, 2018. The case count by state is: Arizona (15), California (4), Colorado (12), Idaho (1), Iowa (1), Illinois (1), Indiana (1), Kentucky (1), Minnesota (1), Montana (5), Nevada (2), Ohio (2), Oregon (1), South Dakota (2), Utah (6), and Wyoming (2). The patient age range is from less than one year to 88. Thirty-one percent of patients have been hospitalized.
In interviews, 92% of the 39 people investigators questioned said they ate ground beef at home before they got sick. Several patients ate ground beef at the same events or purchased ground beef from the same grocery store chains.
The ground beef and ground beef products produced by JBS Tolleson are linked to the multistate Salmonella Newport outbreak by epidemiologic and traceback evidence. The company recalled about 6.5 million pounds of ground beef products on October 4, 2018. The recalled JBS Tolleson ground beef products were produced and packaged from July 26, 2018 to September 7, 2018, and were shipped to retailers nationwide.
Check the recall list and see if you have any of these products in your homes. The establishment number on these products, which is inside the USDA mark of inspection, is “EST. 267.” Do not eat this ground beef. Return it to the store or throw it away in a secure garbage can.
Attorney Fred Pritzker, who has represented clients sickened with Salmonella infections, said, “Even when you recover from this infection, there is a risk you will develop a serious health complication in the future.” Call 1-888-377-8900 for help.
Food safety lawyer Fred Pritzker, who has represented many clients sickened after eating contaminated ground beef, said, “No one should get sick because they decided to buy ground beef from a grocery store. And no food should be sold if it contains enough bacteria to make someone sick.”
It’s important to remember that no ground beef product should be eaten unless it has been cooked to a temperature of 160°F, and that temperature checked with a reliable food thermometer. Don’t eat raw or undercooked ground beef. And remember that you can’t tell if meat is cooked to a safe final temperature by looking at it.
In addition, watch out for cross-contamination between ground beef, kitchen counters, the fridge, utensils, and plates. Wash your hands well with soap and water after handling raw ground beef.
The symptoms of a Salmonella infection include diarrhea, fever, stomach cramps, nausea, and vomiting. People usually start feeling sick 12 to 72 hours after exposure. Children under the age of 5, elderly adults, and anyone with a chronic illness or weakened immune system are more likely to suffer serious complications from this infection.
