A recent salmonella outbreak across four states including Massachusetts, New York, Connecticut, and New Jersey, has been associated with lean ground beef sold in at ShopRite stores, specifically in Connecticut, New Jersey, and New York. This outbreak has affected 16 individuals, out of which six had to be hospitalized. The report was confirmed by the Centers for Disease Control and Prevention (CDC).

Common Link: 80 Percent Lean Ground Beef

People who fell sick during this salmonella outbreak 2023 shared a common dietary component: they had consumed ground beef labeled as 80 percent lean. Investigations are currently underway to trace the exact source of this beef. Alongside the mentioned states, one person from Massachusetts has also reported a salmonella illness, suggesting that the outbreak might not be limited to the currently known states.

ShopRite's Response

According to a statement by ShopRite, nine out of the 16 individuals who reported the illness bought their ground beef from various ShopRite outlets. The origin for the other seven cases remains unidentified. As for the timeline of these cases, the reported illnesses spanned from April 27 to June 16, with no new cases emerging post this period. Despite the outbreak, ground beef continues to be available for purchase at ShopRite. Moreover, the U.S. Agriculture Department has not yet recommended any recall for the product.

Ground Beef and Salmonella: An Overview

Salmonella, typically associated with symptoms such as diarrhea, fever, and stomach cramps, is not unfamiliar with ground beef. The bacteria reside in the intestines of both humans and animals and can spread through means like contaminated water, food, or even surfaces used for food preparation. It's important to note that salmonella is eradicated when beef is cooked at 160 degrees Fahrenheit. Therefore, consuming undercooked ground beef poses a risk of salmonella infection.

Other Sources of Salmonella

Ground beef isn't the only food source susceptible to salmonella contamination. In recent years, produce and vegetables have also been linked to several outbreaks:

Red Onions Outbreak: A major salmonella outbreak occurred in 2020, affecting over 640 individuals across 43 states in the U.S. and Canada. This was traced back to red onions cultivated in California. The affected products were shipped from May to August 2020, with cases persisting until the fall of 2021.

Precut Melons Incident: In 2018, a salmonella outbreak was traced back to precut melons supplied by an Indiana food distributor. This incident led to the recall of these products in eight states.

Preventing Salmonella: The CDC Salmonella Outbreak Four-Step Guide

Salmonella infections can be severe and, in some cases, even life-threatening. To shield yourself and your family from this harmful bacteria, especially when dealing with ground beef, the Centers for Disease Control and Prevention (CDC) recommends adhering to a four-step food safety protocol to deal with the salmonella outbreak 2023. Here's a comprehensive guide to these steps:

Clean Thoroughly

Utensils and Surfaces: Before preparing any other food items, make sure to meticulously wash bowls, utensils, and surfaces that have come into contact with raw ground beef. Use soap and water to ensure thorough cleaning.

Hand Hygiene: After handling raw ground beef, it's crucial to wash your hands for at least 20 seconds using soap and water. It’s an essential step to ensure you don't transfer any germs or bacteria to other kitchen items or food.

Maintain Separation

During Shopping: While buying groceries, keep raw ground beef separate from other food items in both your shopping cart and grocery bags. To avoid any cross-contamination, place the raw ground beef packages into individual plastic bags.

Storage: Always store raw ground beef away from foods that won't be subjected to cooking. Use sealed, leakproof bags or containers and place them on the fridge's lowest shelf or in the freezer to avoid any drips onto other foods.

Cook to the Right Temperature

Using a Thermometer: Employ a food thermometer to ascertain that the meat is cooked to a temperature sufficient to kill any germs. Ground beef, specifically, needs to reach an internal temperature of 160°F. If reheating leftovers, ensure they achieve an internal temperature of 165°F.

Beware of Undercooking: Consuming raw or inadequately cooked ground beef presents a significant risk. Always ensure your meat is thoroughly cooked before consumption.

Prompt and Proper Chilling

Usage Timeframe: If refrigerated, use or freeze raw ground beef within one to two days.

Post-cooking Care: After cooking, ensure that the ground beef is refrigerated or frozen within a two-hour window. However, if the meat has been exposed to temperatures surpassing 90°F – such as in a hot car or during an outdoor picnic – this timeframe shortens to just one hour.

Freezing Protocols: If you won't be using the meat within a couple of days, freeze it. While freezing can extend the beef's usability, remember that it won't eliminate any harmful germs already present. Always thaw frozen ground beef in the refrigerator – countertop thawing is unsafe.

Recognizing Severe Salmonella Symptoms

If you suspect you might have contracted a salmonella infection, it's crucial to act promptly. Reach out to your healthcare provider immediately if you exhibit any of the following severe symptoms:

• Diarrhea accompanied by a fever exceeding 102°F.
• Persistent diarrhea that lasts for more than three days and shows no signs of improvement.
• The presence of blood in your diarrhea.
• Excessive vomiting to the extent that you're unable to retain liquids.
• Any evident signs of dehydration.

Early detection and treatment can prevent complications and speed up recovery.