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Multistate outbreak of Salmonella with reported cases in Colorado



(KKTV) – Centers for Disease Control released information on an outbreak of Salmonella infections associated with ground beef, including several cases in Colorado.

There are 10 people infected by the outbreak reported from six states. A person from California is dead. There are three reported cases from Colorado as of Friday.

Epidemiological evidence and laboratory evidence suggest that ground beef is a likely source of this outbreak. A single, common supplier of ground beef has not been identified.

Click here for more information from the CDC.

"The CDC does not advise that consumers stop eating thoroughly cooked minced meat, or that retailers stop selling ground beef, the agency posted on its website." Always handle ground beef carefully and fry it thoroughly to prevent food poisoning. This outbreak is a reminder that raw and undercooked ground beef can have bacteria in it that can make you sick and contaminate areas where food is cooked. "

Symptoms of Salmonella infection from CDC:
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1; Most people infected with Salmonella develops diarrhea, fever and abdominal cramps 12 to 72 hours after being exposed to the bacteria.

– The disease usually lasts 4 to 7 days, and most people recover without treatment.

– In some people the disease can be Salmonella infection can spread from the intestine to the bloodstream and then to other parts of the body.

-Children younger than 5 years, adults 65 years and older, and people with weakened immune systems are more likely to to have a serious illness.

Information on handling dough from CDC:
-Keep raw meat separate from foods that will not be cooked before eating.

-Wash your hands with so pe and water for 20 seconds after touching raw meat and before touching other kitchen utensils.

– Wash countertops, cutting boards, dishes, and utensils with hot, soapy water or bleach after coming into contact with raw meat or juice to avoid contaminating other foods and kitchenware. .

CDC Meat Dough Information:
– Do not eat raw or undercooked ground beef.

-Cook the grinder hamburgers and mixes as meatloaf to an internal temperature of 160 ° F. Use a matte gauge external icon to ensure that the meat has reached a safe internal temperature. You can not see if meat is cooked safely by looking at it.

-For hamburgers, insert the thermometer through the side of the tub until it reaches the middle.

in the thickest part of the meat.

– For casseroles and for sauces containing ground beef, such as spaghetti sauce or sloppy joe sandwiches, you need to check the temperature in several places.

-After cooked minced meat, refrigerate for 2 hours and use within 3 to 4 days.

-When ordering at a restaurant, ask for millet hamburgers and mixtures to be cooked to an internal temperature of at least 160 ° F. within two hours of purchase.

-If you refrigerate ground ground beef dough, use within 1 or 2 days.
Store ground beef in a plastic bag on the lowest shelf of your refrigerator.

-If you break large packs of ground beef into smaller packs for freezing:

-Wash your hands with soap and water for 20 seconds after touching the meat or packaging and before touching other surfaces.
Use warm, soapy water to clean the area where you shared ground beef, including kitchen sinks and utensils.

-Make packages with the date they were placed in the freezer and where you bought the ground beef.


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