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Multilateral salmonella outbreak with reported cases in Colorado



(KKTV) – The Centers for Disease Control publishes information on the epidemic of Salmonella infections related to ground beef, including multiple cases in Colorado.

There are 10 infected by the epidemic in six states. A California man has died. There have been three reported cases in Colorado since Friday.

Epidemiological and laboratory data indicate that ground beef is a likely source of this outbreak.

Click here for more information from the CDC.

"The CDC does not advise consumers to stop eating thoroughly ground beef or that retailers stop selling ground beef," the agency posted on its website. "Always handle ground beef and cook it thoroughly to prevent food poisoning. This outbreak is a reminder that raw and unprocessed ground beef may have germs in it, which can make you sick and contaminate areas where food is prepared. "

Symptoms of Salmonella infection by CDC:
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1; The majority of people infected with salmonella develop diarrhea, fever and stomach cramps 12 to 72 hours after exposure to the bacteria.

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

-In some people, the disease can be so severe that the patient has to be Salmonella infection can spread from the gut to the bloodstream and then elsewhere in the body.

-Children younger than 5 years old, 65 years of age and older, and people with weakened immune systems

Information on handling minced beef from CDC:
– Store raw meat separately from foods that will not be cooked before eating.

– Moisten your hands with soap and water for 20 seconds after touching raw meat and before touching other kitchen items.

-Handle the hobs, cutting boards, plates and utensils with hot, soapy water or whitening solution after they come in contact with raw meat or its juices to avoid contamination with other foods and kitchen items.

CDC Grilled Beef Cooking Information:
– Raw or undercooked beef is not eaten.

– Dumplings ground beef burger and mixes like meat bread to an internal temperature of 160 ° F. Use the thermometer icon for outside food to make sure the meat has reached a safe internal temperature. You cannot determine if the meat is cooked safely by looking at it.

– For burgers, insert a thermometer through the side of the sweet until it reaches the middle.

– For foods such as meat, place the thermometer in the thickest part of the meat.

– For gravy and for sauces that contain ground beef, such as spaghetti sauce or low-fat Zhou sandwiches, check the temperature in several places.

-After cooking ground beef, cool within 2 hours and use within 3 to 4 days.

-When ordering at a restaurant, ask for burgers and blends to be cooked to an internal temperature of at least 160 ° F.

CDC minced beef storage information:
-Cold or frozen raw minced beef within 2 hours of purchase.

– If you are cooling raw ground beef, use within 1 or 2 days.
Store the ground beef in a plastic bag on the lowest shelf of your refrigerator.

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

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

– Label your packages with the date they were placed in the freezer and where you purchased the ground beef.


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