(KKTV) – The Centers for Disease Control published information about an outbreak of Salmonella infections related to minced meat, including several cases in Colorado.
10 people from six states were infected with the outbreak. A person from California has died. As of Friday, three cases were reported from Colorado.
Epidemiological and laboratory results indicate that ground beef is a likely cause of this outbreak. Not a single common mincer was identified.
Click here for more information from the CDC.
"The CDC does not discourage consumers from consuming thoroughly cooked minced meat or retailers stopping the sale of minced meat." The agency has posted on its website. "Always handle minced meat carefully and cook thoroughly to avoid food poisoning, an outbreak that suggests raw and undercooked minced meat may contain germs that can make you sick and contaminate areas where food is made . "
Symptoms of Salmonella Infection by the CDC:
– 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 hospitalized. Salmonella infection can spread from the intestine into the bloodstream and elsewhere in the body.
Children under the age of 5, adults over 65, and immunocompromised individuals are more likely to have a serious illness.
Notes on handling ground beef from the CDC:
– Keep raw meat separate from foods that are not cooked before eating.
– After handling raw meat, wash with soap and water for 20 seconds before touching other kitchen utensils.
-Wash worktops, chopping boards, plates, and utensils thoroughly with hot soapy water or bleach solution after coming into contact with raw meat or its juices to prevent contamination of other food and kitchen utensils.
Information about cooking minced meat from the CDC:
– Do not eat raw or uncooked minced meat.
-Hamburger made from minced meat and mixtures such as meatloaf to an internal temperature of 160 ° F. Use a food thermometer icon to make sure the meat has reached a safe internal temperature. You can not tell if meat is safe when you look at it.
-For hamburgers, pass the thermometer through the side of the pie until it's in the middle.
-For foods such as meatloaf, place the thermometer in the thickest part of the meat.
-For casseroles and for sauces containing ground beef, such as spaghetti sauce or sloppy-joe sandwiches, check the temperature in several places.
-After cooking minced beef within 2 minutes, refrigerate for hours and consume within 3 to 4 days.
-When ordering at a restaurant, ask that minced meat hamburgers and mixes be cooked to an internal temperature of at least 160 ° F.
Information about storage of minced meat from the CDC:
-Cool or freeze raw ground beef within 2 hours of purchase.
– Cool raw ground beef, use it within 1 or 2 days.
Store ground beef in a plastic bag on the bottom shelf of your refrigerator.
-When you break large packets of ground beef to freeze into smaller packs:
– Wash your hands with soap and water for 20 seconds after you've touched the meat or the wrapper and before you touch other surfaces.
Use hot soapy water to clean the area where you shared ground beef, including kitchen counters and utensils.
– Label your packages with the date they were put in the freezer and where you bought the ground beef.