A recent salmonella outbreak has been traced back to lean ground beef sold at ShopRite stores in Connecticut, New Jersey, and New York. According to the Centers for Disease Control and Prevention (CDC), 16 people have fallen ill, with six requiring hospitalization. The individuals affected reported consuming ground beef labeled as 80 percent lean as the only common food they had eaten. Investigators are currently working to determine the source of the contaminated ground beef, as stated in a release by the CDC.
The outbreak may not be limited to these known cases, as one person in Massachusetts has also reported a salmonella illness. ShopRite has revealed that out of the 16 individuals affected, nine purchased ground beef from various ShopRite locations, while the source for the remaining seven cases remains unknown. It is important to note that no new illnesses have been reported since June 16. Currently, ShopRite continues to sell ground beef, and the U.S. Agriculture Department has not issued a recall based on this incident.
Salmonella is a commonly associated bacteria with ground beef and can cause symptoms such as diarrhea, fever, and stomach cramps. The bacteria reside in the intestines of both humans and animals and can spread through contaminated water, food, and surfaces used to prepare food. It is crucial to cook ground beef thoroughly at 160 degrees Fahrenheit to kill any existing salmonella and prevent illness.
It is not just undercooked meat that is susceptible to contamination. In recent years, salmonella outbreaks have been linked to produce and vegetables as well. For example, a major outbreak linked to red onions grown in California affected over 640 individuals in 43 states across the United States and Canada. This outbreak was connected to products shipped between May and August of 2020, with cases continuing into the fall of 2021. Careful handling and proper cooking of all food items can help mitigate the risk of salmonella contamination.
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