A deadly Salmonella Dublin outbreak linked to ground beef has been reported by the Centers for Disease Control and Prevention (CDC). At least 10 people in six states are sick. The announcement states, “Illnesses in this outbreak are more severe than expected for Salmonella. A total of 8 ill people were hospitalized, including one death reported from California.”
The case count by state is: California (2), Colorado (3), Iowa (1), Kansas (2), Oklahoma (1), and Texas (1). Illness onset dates range from August 8, 2019 to September 22, 2019. The patient age range is from 48 to 74 years. Eighty percent of patients are male.
This hospitalization rate is more than four times higher than the typical 20% hospitalization rate for Salmonella outbreaks. In five of the patients, Salmonella was found in their blood, which indicates that their illnesses are much more severe. Salmonella Dublin illnesses are naturally more severe because they can cause bloodstream infections. This outbreak is ongoing.
Epidemiologic and laboratory evidence indicates that ground beef is a likely source of this outbreak. The government has not identified a single, common supplier of the ground beef. Laboratory testing found the outbreak strain of Salmonella Dublin in repackaged leftover ground beef taken from an ill person’s home in California. In addition, the outbreak strain of Salmonella Dublin has also been identified in six samples of raw beef products from slaughter and processing establishments.
If you or a loved one has been diagnosed with Salmonella food poisoning, you can contact attorney Fred Pritzker for help by calling 1-888-377-8900 or 612-338-0202.
Food safety attorney Fred Pritzker, who has represented many clients sickened with Salmonella infections, said, “It is illegal to sell any food that contains enough bacteria to make someone sick. No one should become seriously ill or die because they bought ground beef from a grocery store and cooked it at home.”
In interviews, patients answered questions about the foods they ate the week before they got sick. Of the eight people interviewed, six said they ate ground beef at home. Ill people reported buying ground beef from several stores.
Public health officials are using the PulseNet system to identify people who may be part of this outbreak. Whole genome sequencing of patient isolates fond that they are closely related genetically, which means that the people sickened in this outback are more likely to share a common source of infection.
And once again, this outbreak is a reminder to not eat any ground beef that is not cooked to 160°F, or well done, checked with a food thermometer. Ground beef, along with other raw meats, should be handled carefully and cooked thoroughly.
Wash your hands thoroughly with soap and water for at least 20 seconds after handling raw meat. Wash items that came into contact with raw meat, such as utensils, countertops, dishes, and cutting boards, with hot, soapy water. Keep raw meats separate from other foods that are eaten raw to avoid cross-contamination.
If you have eaten ground beef and have been ill with the symptoms of Salmonella food poisoning, which includes fever, nausea, vomiting, abdominal cramps, and diarrhea that may be bloody, see your doctor. You may be part of this Salmonella Dublin ground beef outbreak.
