Multistate Outbreak of Salmonella Typhimurium Infections Linked to Ground Beef
Posted February 13, 2013 12:00 PM ET
More Information:
Latest Case Count Map
Latest Epi Curve
Highlights
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- A total of 18 persons infected with the outbreak strain of Salmonella Typhimurium have been reported from 5 states.
- The number of ill persons identified in each state is as follows: Arizona (1), Iowa (1), Illinois (2), Michigan (9), and Wisconsin (5).
- 50% of ill persons have been hospitalized, and no deaths have been reported.
- Collaborative investigative efforts of state, local, and federal public health and regulatory agencies indicated that ground beef produced by Jouni Meats, Inc. and Gab Halal Foods are likely sources of this outbreak.
- Seven of the ill persons reported eating a raw ground beef dish at the same restaurant before becoming ill. The restaurant served raw beef to customers and had acquired the raw beef from two retailers.
- On January 24, 2013, Jouni Meats, Inc. recalled approximately 500 pounds of ground beef products.
- On January 25, 2013, Gab Halal Foods recalled approximately 550 pounds of ground beef products.
- Consumers should not eat raw or undercooked ground beef.
- Cook ground beef hamburgers and beef mixtures such as meat loaf to 160°F internal temperature using a food thermometer.
- CDC recommends that consumers do not eat recalled ground beef products and that they dispose of any remaining recalled product in their home or return the product to the place of purchase.
- This is especially important for children under the age of 5 years, older adults, and people with weakened immune systems because these people are at a higher risk for serious illness.
- Consumers should check their freezers for recalled products and not eat them.
February 13, 2013
Case Count Update
A total of 18 persons infected with the outbreak strain of Salmonella Typhimurium have been reported from 5 states. Two new cases have been reported from Wisconsin since the last update.
Among persons for whom information is available, illness onset dates range from December 9, 2012 to January 7, 2013. Ill persons range in age from 2 years to 87 years, with a median age of 47 years. Fifty percent of ill persons are female. Among 14 persons with available information, 7 (50%) patients reported being hospitalized. No deaths have been reported. Illnesses that occurred after January 24, 2013 might not be reported yet due to the time it takes between when a person becomes ill and when the illness is reported.
Illnesses that occurred after January 24, 2013 might not be reported yet due to the time it takes between when a person becomes ill and when the illness is reported.
Initial Announcement
January 25, 2013
CDC is collaborating with public health officials in many states and the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) to investigate a multistate outbreak of Salmonella Typhimurium infections. Public health investigators are using DNA "fingerprints" of Salmonella bacteria obtained through diagnostic testing with pulsed-field gel electrophoresis, or PFGE, to identify cases of illness that may be part of this outbreak. They are using data from PulseNet, the national subtyping network made up of state and local public health laboratories and federal food regulatory laboratories that performs molecular surveillance of foodborne infections.
A total of 16 individuals infected with the outbreak strain of Salmonella Typhimurium have been reported from 5 states. The number of ill people identified in each state with the outbreak strain is as follows: Arizona (1), Illinois (2), Iowa (1), Michigan (9), and Wisconsin (3).
Among 16 persons for whom information is available, illness onset dates range from December 9, 2012 to January 7, 2013. Ill persons range in age from 2 years to 87 years, with a median age of 48 years. Forty-three percent of ill persons are female. Among 13 persons with available information, 7 (53%) reported being hospitalized. No deaths have been reported. Preliminary results of antibiotic susceptibility testing indicate that this strain of Salmonella Typhimurium is susceptible to commonly prescribed antibiotics.
This PFGE pattern has rarely been seen before in PulseNet and in the past typically caused 0-1 case per month. The outbreak can be visually described with a chart showing the number of people who became ill each day or week. This chart is called an epi curve. Illnesses that occurred after January 3, 2013 might not be reported yet due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 3 weeks. For more details, please see Salmonella Outbreak Investigations: Timeline for Reporting Cases.
Investigation of the Outbreak
Epidemiologic and traceback investigations conducted by officials in local, state, and federal public health, agriculture, and regulatory agencies indicate that ground beef produced by Jouni Meats, Inc. and Gab Halal Foods are likely sources of this outbreak of Salmonella Typhimurium infections.
Initial investigations focused on six ill persons in Michigan and one ill person in Arizona who reported eating at the same restaurant before their illness began. All seven of these ill persons reported eating raw ground beef kibbeh (a dish typically made of finely ground red meat, usually beef, minced onions, and bulghur wheat) at this restaurant before becoming ill. Investigations are ongoing to determine if the additional nine ill persons may be linked to the recalled products.
CDC and state and local public health partners are continuing laboratory surveillance through PulseNet to identify additional ill persons and to interview ill persons about foods eaten before becoming ill. FSIS is continuing to work closely with CDC and state partners during this investigation. CDC will update the public on the progress of this investigation as information becomes available.
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