Contaminated meat steak that made over 400 people could still be in the freezer

The disease control centers warn Friday that many consumers could still have contaminated beef in the freezers. (FILFOTO)

An outbreak of salmonella infections that led to the recall of more than 5 million pounds of beef in December is over, the Centers for Disease Control announced Friday, but warns that many consumers could still have contaminated beef in their freezers.

More than 100 stores and chain stores nationwide sold the steak, produced by JBS Tolleson, Inc., Tolleson, Arizona, and sold as Kroger, Laura's Lean and JBS generic.

The consumer checks their frozen beef should look for the EST EST. 267 within the USDA brand of inspection, the CDC says, although it may be stamped elsewhere on the package as well. If found, return the recall steak to the store or throw it away. Don't eat, serve or sell it, says the CDC.

A Long Outbreak

The outbreak began in October 2017, and JBS Tolleson Inc. recalled more than 6 million pounds of raw beef products. The recall was extended in early December, when the company withdrew another £ 5.1 million.

Disease from the outbreak varied from August 5, 2018 to February 8, 2019, said the CDC. As of today, a total of 403 people were infected in more than 30 states, aged from 1 to 99 years old. Almost half of those infected were male. No one died, but 117 people were hospitalized.

Symptoms of salmonella usually begin 12 to 72 hours of consumed contaminated food. These can include diarrhea, abdominal cramps and fever lasting between four and seven days. Most people recover themselves, but those who experience persistent diarrhea may need to be hospitalized. In rare cases, the infection can enter the bloodstream and cause serious illness.

Those who most threaten serious illness include people with impaired immune system, babies and the elderly.

Steak Security

In general, not Do not eat raw or undercooked, but the CDC recommends that all hamburgers and meatballs or other beef mixtures be heated to an internal temperature of 160 degrees Fahrenheit, which should be controlled by a matte meter. Place the thermometer in the side of the hamburger patty until it reaches the middle, says the CDC, and in the thickest portion of bread or other item.

And of course, do not forget to wash some utensils, such as serving ware, worktops and cutting boards, which may have come into contact with raw meat, as well as the hands of soap and water.

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