Although this is a raw product, it shows the difficulty when a product like ground meat has a level of pathogens that increase the risk during handling or insufficient cooking (you know who you are non-thermometer users). Manufacturers must do their part to provide sufficient reduction of pathogens such as Salmonella and E. coli.
CDC Food Safety Alert
Posted October 23, 2018 at 3:00 PM ET
A multistate outbreak of Salmonella Newport infections linked to ground beef produced by JBS Tolleson, Inc.
At A Glance
- Reported Cases: 120
- States: 22
- Hospitalizations: 33
- Deaths: 0
- Recall: Yes
Latest Outbreak Information
- Sixty-three more ill people from 14 states were added to this investigation since the last update on October 4, 2018. Six more states reported ill people: Hawaii, Kansas, New Mexico, Oklahoma, Texas, and Washington.
- As of October 23, 2018, 120 people infected with the outbreak strain of Salmonella Newport have been reported from 22 states. ◦Illnesses started on dates ranging from August 5, 2018 to September 28, 2018.
- Thirty-three people have been hospitalized. No deaths have been reported.
- Epidemiologic and traceback evidence indicates that ground beef produced by JBS Tolleson, Inc. is a likely source of this outbreak.
- On October 4, 2018, JBS Tolleson, Inc. recalled approximately 6.5 million pounds of beef products that may be contaminated with Salmonella Newport.
- This investigation is ongoing, and CDC will provide updates when more information is available.
Advice to Consumers, Restaurants, and Retailers
- On October 4, 2018, JBS Tolleson, Inc., of Tolleson, Arizona, recalled approximately 6.5 million pounds of beef products, including ground beef, which may be contaminated with Salmonella Newport. ◦Recalled beef products were produced and packaged from July 26, 2018, to September 7, 2018 and were shipped to retailers nationwide under many brand names.
- Products are labeled with the establishment number “EST. 267.” This is usually found inside the USDA mark of inspection.
- Visit the USDA-FSIS website for a list of stores and states where the recalled ground beef was sold. The list is organized by state in alphabetical order. It may be updated as more information becomes available.
- Restaurants and retailers should not serve or sell recalled beef products and should check food storage and freezers for them. ◦If possible, retailers who received recalled beef products should contact their customers to alert them of the recall.
- Consumers who have ground beef in their homes labeled with the establishment number “EST. 267” should check the USDA-FSIS website for a list of stores and states where recalled ground beef was sold. Do not eat recalled ground beef. Return it to the store or throw it away.
- Consumers with questions about the recall can call the JBS USA Consumer Hotline at (800) 727-2333.
- Contact a healthcare provider if you think you got sick from eating recalled ground beef.
- In general, consumers and restaurants should always handle and cook ground beef safely to help prevent foodborne illness. It is important to cook ground beef thoroughly.
Food Safety and Ground Beef
- In general, consumers and restaurants should always handle and cook ground beef safely to avoid foodborne illness. It is important to handle and prepare all ground beef products carefully. ◦Don’t eat raw or undercooked ground beef.
- Cook ground beef hamburgers and mixtures such as meatloaf to 160°F internal temperature. Use a food thermometer to make sure the meat has reached a safe internal temperature. You can’t tell whether meat is safely cooked by looking at it.
- Ask that ground beef hamburgers and mixtures be cooked to 160°F internal temperature when ordering at a restaurant.
- Wash hands and items that came into contact with raw ground beef—including countertops, utensils, dishes, and cutting boards—with soap and water.
Symptoms of Salmonella Infection
- Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12 to 72 hours after being exposed to the bacteria.
- The illness usually lasts 4 to 7 days, and most people recover without treatment.
- In some people, the diarrhea may be so severe that the patient needs to be hospitalized. Salmonella infection may spread from the intestines to the bloodstream and then to other places in the body.
- Children younger than 5 years, adults older than 65 years, and people with weakened immune systems are more likely to have a severe illness.
Investigation Details
October 23, 2018
Since the last update on October 4, 2018, 63 more ill people have been added to this investigation.
As of October 23, 2018, 120 people infected with the outbreak strain of Salmonella Newport have been reported from 22 states. A list of the states and the number of cases in each can be found on the
Illnesses started on dates ranging from August 5, 2018 to September 28, 2018. Ill people range in age from less than one year to 88, with a median age of 42. Fifty-nine percent are male. Of 95 people with information available, 33 (35%) have been hospitalized. No deaths have been reported.
Illnesses might not yet be reported 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 4 weeks. Please see the Timeline for Reporting Cases of Salmonella Infection for more details.
State and local health departments continue to ask ill people questions about the foods they ate and other exposures in the week before they became ill. Sixty-six (93%) of 71 people interviewed reported eating ground beef at home. This percentage is significantly higher than results from a survey[PDF – 787 KB] of healthy people in which 40% of respondents reported eating any ground beef at home in the week before they were interviewed.
This investigation is ongoing, and CDC will provide updates when more information is available.
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