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March 5, 2013 (Investigation Update) Multistate Outbreak of Salmonella Heidelberg Infections Linked to Chicken

Persons infected with the outbreak strain of Salmonella Typhimurium, by state

  • Since June 4, 2012, a total of 128 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 13 states.
    • 31% of ill persons have been hospitalized, and no deaths have been reported.
    • Most of the ill persons have been reported from two states, Oregon (39) and Washington (56).
  • State public health officials are interviewing ill persons to obtain information regarding foods they might have eaten and other exposures in the week before illness.
    • Information available to date indicates that consumption of chicken is the most likely source of infection for many of the ill persons.
    • Oregon and Washington have identified Foster Farms brand chicken as the most likely source of the infections in their states.
  • Testing conducted by the Washington State Public Health Laboratories identified the outbreak strain of Salmonella Heidelberg in four intact samples of chicken collected from three ill persons’ homes in Washington.
  • The U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) is currently conducting an investigation to determine the source of infections in this outbreak.
  • It is not unusual for raw poultry from any producer to have Salmonella. This underscores the importance for consumers to follow food safety tips to help protect themselves and others from foodborne illness.

(Investigation Update) Multistate Outbreak of Salmonella Typhimurium Infections Linked to Ground Beef

Persons infected with the outbreak strain of Salmonella Typhimurium, by state

  • 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.
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