By NewsDesk @infectiousdiseasenews
In a follow-up on the Salmonella Dublin outbreak that has sickened 10 people, killing one, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Friday a link between ground beef products from Central Valley Meat Co., Inc., and this illness cluster.
Central Valley Meat Co., Inc., a Hanford, Calif. establishment, is recalling approximately 34,222 pounds of ground beef products that may be contaminated with Salmonella Dublin.
The ground beef items were produced on July 23, 2019. The following products are subject to recall:
- 1-lb. chub packages of “STATER BROS. 100% PURE GROUND BEEF 96% LEAN 4% FAT” with lot 2049 on the retail label; lot 19204 on the case label; and Use By 08-14-19.
- 2-lb. chub packages of “STATER BROS. 100% PURE GROUND BEEF 93% LEAN 7% FAT” with lot 2049 on the retail label; lot 19204 on the case label; and Use By 08-14-19.
- 20-lb. cases containing “STATER BROS 93/7 Ground Beef 10# Chub 10 Lb. Chubs/ 2 Count” with lot 19204 on the case label and Use By 08-14-19.
The products subject to recall bear establishment number “EST. 6063A” printed on the retail labels next to the lot number and inside the USDA mark of inspection on the case labels. These items were shipped to retail locations in California.
T-shirts, coffee mugs and other merchandise with a clean, computerized image of a Giardia intestinalis trophozoite. See more at Giardia in Black and White
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
The traceback investigation indicated that a case-patient consumed ground beef produced by Central Valley Meat Co., Inc. Based on epidemiological investigation, 10 case-patients have been identified in 6 states with illness onset dates ranging from August 8, 2019 to September 22, 2019.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.
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