Ten people have been infected with the outbreak strain of Salmonella Dublin in six states. The illnesses are far more severe than typical outbreaks of Salmonella. Eight of the victims were hospitalized, including one person who died.
The hospitalization rate is usually about 20% for Salmonella outbreaks, according to the U.S. Centers for Disease Control and Prevention (CDC). Furthermore, five victims had Salmonella bacteria in their bloodstream, which can lead to sepsis and death.
In interviews, the sick people reported eating different types and brands of ground beef purchased from many different locations.
The illnesses started on dates ranging from August 8, 2019, through September 22, 2019. More recent illnesses may not be reported yet.
Illnesses have been reported in California (2), Colorado (3), Iowa (1), Kansas (2), Oklahoma (1), and Texas (1).
No recalls have been issued because no single, common supplier of ground beef has been identified. In the meantime, the CDC is reminding consumers to always handle ground beef carefully and cook it thoroughly to kill Salmonella.
Raw and undercooked ground beef can be contaminated by bacteria and other germs, such as Salmonella or E. coli, which are killed by cooking ground beef to an internal temperature of 160°F.