Disease control centers warn Friday that many consumers can still pollute beef in their freezers. The outbreak of salmonella infections, which led to the withdrawal of more than 5 million pounds of beef in December, has ended, the Centers for Disease Control announced Friday, but warns that many consumers may still be Injured More than 100 stores and a retail chain throughout the country sold beef produced by JBS Tolleson, Inc., Tolleson, Arizona, and sold as Kroger, Laura's Lean and JBS generic.
Consumers check the frozen beef should look for the EST number. 267 within the USDA inspection mark, indicates the CDC, although it may be placed elsewhere on the packaging. If found, return the extracted beef to the store or discard it. Do not eat, serve or sell, says CDC.
A long time outbreak
The outbreak began in October 2017 and JBS Tolleson Inc. recalled more than 6 million pounds of raw beef products. Withdrawal was extended in early December, when the company pulled another 5.1 million pounds.
The disease from the outbreak varies from August 5, 2018 to February 8, 2019, the CDC reported. To date, a total of 403 people have been infected in more than 30 countries, ages 1 to 99. Almost half of the infected are men. No one died, but 117 were hospitalized. Symptoms of Salmonella usually start from 12 to 72 hours consuming contaminated food. These may include diarrhea, abdominal cramps and fever that lasts between four and seven days. Most people recover themselves, but those who experience persistent diarrhea may need hospitalization. In rare cases, the infection may enter the blood stream and cause serious illness.
The greatest risk for severe disease includes people with a weakened immune system, babies and adults.
Do not eat raw or undercooked beef, advises the CDC, suggesting that all hamburgers and meat rubles or other beef mixtures are heated to an internal temperature of 160 degrees Fahrenheit, which must be checked using a thermometer food. Place the thermometer on the side of the gambling until it reaches the middle, says the CDC, and in the thickest part of the bread or other item.
Of course, do not forget to wash all utensils, such as a serving utensil, countertops and cutting boards that may have come in contact with raw meat, and with your hands with soap and water.