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Salmonella related to ground beef



So far, no suppliers have been linked to the outbreak. People who have been ill reported eating different brands, purchased from several places. Eight people are hospitalized.

Of eight of the interviewees, six said they ate ground beef at home.

People who get sick from salmonella usually develop fever, diarrhea and abdominal cramps approx. 12 to 72 hours after exposure to the bacteria. Usually, a disease will last 4 to 7 days, most recover without treatment, but sometimes a disease can be so bad that a patient must be admitted.

The outbreak has been identified in six states. The person who died lived in California. Colorado, Kansas, Oklahoma, Texas and Iowa have also had patients, according to the CDC.
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Lab tests identified the outbreak strain of Salmonella Dublin in repackaged residual ground beef as was collected from home in California to one of the people who fell ill.

People started getting sick in August. Of the nine who became ill, eight were hospitalized, which CDC is much higher than we expect for salmonella infections. Usually, hospitalization is about 20%.

The investigation will continue, and the CDC promises to keep the public updated.

The agency reminds you if you cook minced meat, make sure you keep it or any raw meat separate from foods you don't want to cook before eating. Wash your hands thoroughly after touching raw meat, at least for 20 seconds with soap and water. Also, remember to wash cutting boards, countertops, plates and silverware that come into contact with the meat or its juice to avoid cross contamination with other foods.

CDC recommends eating raw or undercooked ground beef. A meat thermometer can tell you when it has reached a safe internal temperature.

You should make sure that minced meat is cooked to 160 ° F. Put it in the refrigerator or freezer within two hours after you buy it, and if you keep it in the refrigerator, remember to use it during one to two days.


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