 |
|
|
|
|
|
|
|
|
|
FSIS ALERT: FSIS Issues Public Health Alert for Ground Beef Products Due To Possible Salmonella Contamination
|
|
|
|
EDITOR'S NOTE: March 9, 2008 - FSIS is updating this public health alert to include three additional illnesses in California
as a result of the ongoing investigation reported by the California Department of Public Health. There are now a total of 41
illnesses reported with the same PFGE pattern. Based on information available from the new patients, no additional product is
subject to this public health alert.
WASHINGTON, Dec. 20, 2007 – The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS)
is issuing a public health alert due to illnesses from Salmonella Newport associated with fresh ground beef products contaminated
with multi-drug resistant Salmonella that may have been ground and sold at Safeway supermarkets in Arizona, California, Hawaii, Nevada
and New Mexico between Sept. 19 and Nov. 5, 2007.
This public health alert was initiated after epidemiological investigations and a case control study conducted by the
California Department of Public Health, Arizona Department of Health Services and the Centers for Disease Control and
Prevention, determined that there is an association between the fresh ground beef products and 41 illnesses reported in
Arizona (16), California (21), Idaho (1) and Nevada (3). The illnesses were linked through the epidemiological investigation
by their rare PFGE pattern found in PulseNet,
a database maintained by the Centers for Disease Control and Prevention.
This alert is being issued after an exhaustive and continuing investigation whereby FSIS could not identify specific establishments,
lots and products that would be subject to a recall. FSIS has no reason to believe that these products are still available for
sale in commerce.
Consumers that may have purchased these fresh ground beef products between Sept. 19 and Nov. 5, 2007, and stored them in the
freezer should look for and discard or destroy these products if they find them.
FSIS would like to remind consumers of the importance of following food safety guidelines when handling and preparing raw meat.
Ground beef should be cooked to a safe minimum internal temperature of 160° Fahrenheit.
This particular strain of Salmonella is resistant to many commonly prescribed drugs, which can increase the risk of
hospitalization or possible treatment failure in infected individuals.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial
foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems,
such as infants, the elderly and persons with HIV infection or undergoing chemotherapy. The most common manifestations of
salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills,
headache, nausea and vomiting that can last up to seven days.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24
hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry
Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached
from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are
available 24 hours a day.
|
| # |
|
|
Last Modified: March 9, 2008 |
|
|
|
 |
 |
|
|
|
|
|
 |
|
 |
|
|
|
|
To view PDF files you must have Adobe Reader installed on your computer.
|
|
|
|
|
|
|
FSIS Advertisement Rotator
|
|
|
|
|
