The Salmonella Newport outbreak linked to JBS Tolleson ground beef has ground to include 120 people sick in 22 states. Thirty-three people have been hospitalized, which is a very high percentage for this pathogen.
Sixty-three more people were added to the outbreak total since the last update on October 4, 2018. Six more states were added to the outbreak total: Hawaii, Kansas, New Mexico, Oklahoma, Texas, and Washington. Illness onset dates ranged from August 5, 2018 to September 28, 2018. Ill persons range in age from less than one year to 77. The case count by state its: Arizona (21), California (27), Colorado (23), Hawaii (1), Idaho (2), Iowa (1), Illinois (1), Indiana (1), Kansas (1), Kentucky (1), Minnesota (1), Montana (5), New Mexico (1), Nevada (3), Ohio (2), Oklahoma (4), Oregon (1), South Dakota (6), Texas (2), Utah (9), Washington (3), and Wyoming (4).
In interviews, 93% of patients said they ate ground beef at home the week before they got sick. This is such higher than a survey taken at the same time period by healthy people; only 40% said they ate ground beef at home.
You can contact Fred Pritzker for help at 1-888-377-8900 or 612-338-0202.
Food safety lawyer Fred Pritzker said, “No food should be so contaminated that it makes people sick. These people got sick just because they decided to buy ground beef to make dinner at home.”
JBS Tolleson has recalled almost 7,000,000 pounds of ground beef in relation to this Salmonella Newport outbreak. All of those product were shipped nationwide to retail outlets “under many brand names,” according to the CDC. They all have the establishment number “EST. 267” inside the USDA mark of inspection. You can see the 32-page list of stores and states where the beef was sold at the USDA web site.
The CDC is offering advice about how to handle ground beef and other raw meats. Treat it as though it was contaminated. Be careful to avoid cross-contamination with the raw meat and surfaces in your kitchen, and foods that are eaten raw. Always cook all ground beef products to a minimum temperature of 160°F, and check that temp with a food thermometer. That means no rare burgers. And clean everything, including your hands, that came into contact with raw ground beef with soap and water after you’re done cooking.
