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Ground Beef Salmonella Outbreak linked to International Marketplace in Midvale?

Posted in Our Blog,Outbreaks & Recalls,Salmonella on April 12, 2022

Utah residents be cautious this week when purchasing ground beef. There may be a new outbreak in your state. Here’s what we know about this new potential Ground Beef Salmonella Outbreak:

Another Ground Beef Salmonella Outbreak?

On April 11th, the Utah Department of Agriculture (UDAF) has announced a Salmonella outbreak at a grocery store in Midvale. The UDAF found Salmonella enterica in samples from ground beef from International Marketplace in Midvale on March 31.

Additional products were tested on March 31, and officials say those products tested presumptive for Salmonella as well.

Based on laboratory results, any ground beef products produced by International Marketplace from March 22 to March 31, 2022, are deemed under suspicion of contamination. Consumers who purchased ground beef products from this location between the suspected dates are urged not to consume them. These products should be thrown away or returned to the place of purchase.

UDAF and the Utah Public Health Laboratory are currently testing other products derived from the International Marketplace to determine the scope of the contamination.

How do I know if I have Salmonella?

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.

If you or someone you know is experiencing any of the above symptoms or signs after recently consuming ground beef products, be sure to visit your healthcare provider in order to get your illness properly treated and any foodborne infection reported. It is diligent reports like these that help investigators identify and subsequently eliminate the source of a foodborne illness outbreak.

More Information About Ground Beef

The CDC has become a great resource for consumers to learn more about outbreaks including the Stater Bros Salmonella outbreak.

Always handle ground beef carefully and cook it thoroughly to prevent food poisoning. This outbreak is a reminder that raw and undercooked ground beef can have germs in it that can make you sick and can contaminate areas where food is prepared.

  • Don’t eat raw or undercooked ground beef.
  • Cook ground beef to an internal temperature of 160°F. Use a food thermometer

external icon to make sure the meat has reached this safe internal temperature. You can’t tell whether meat is safely cooked by looking at it.

  • For hamburgers, insert thermometer through the side of the patty until it reaches the middle.
  • Place the thermometer in the thickest part of the meat for other items.
  • Ask that ground beef hamburgers and mixtures be cooked to 160°F internal temperature when ordering at a restaurant.
  • Wash hands with soap and water for at least 20 seconds after touching raw meat. Wash items that came into contact with raw ground beef, such as countertops, utensils, dishes, and cutting boards, with hot, soapy water or in a dishwasher.

Handling ground beef:

  • Keep raw meat separate from foods that won’t be cooked before eating.
  • Wash your hands with soap and water for 20 seconds after touching raw meat and before touching other kitchen items.
  • Thoroughly wash countertops, cutting boards, plates, and utensils with hot, soapy water or a bleach solution after they come in contact with raw meat or its juices, to avoid contaminating other foods and kitchen items.

Cooking ground beef:

  • Don’t eat raw or undercooked ground beef.
  • Cook ground beef hamburgers and mixtures such as meatloaf to an internal temperature of 160°F. Use a food thermometer
  • external icon
  • to make sure the meat has reached a safe internal temperature. You can’t tell whether meat is safely cooked by looking at it.
  • For hamburgers, insert the thermometer through the side of the patty until it reaches the middle.
  • For foods such as meatloaf, place the thermometer in the thickest part of the meat.
  • For casseroles and for sauces that contain ground beef, such as spaghetti sauce or sloppy joe sandwiches, check the temperature in several places.
  • After cooking ground beef, refrigerate within 2 hours and use within 3 to 4 days.
  • When ordering at a restaurant, ask that ground beef hamburgers and mixtures be cooked to an internal temperature of at least 160°F.

Storing ground beef:

  • Refrigerate or freeze raw ground beef within 2 hours after purchase.
  • If you refrigerate raw ground beef, use within 1 or 2 days.
  • Store ground beef in a plastic bag on the lowest shelf of your refrigerator.
  • If you break large packages of ground beef into smaller packages for freezing:
    • Wash your hands with soap and water for 20 seconds after touching the meat or its packaging, and before touching other surfaces.
    • Use hot, soapy water to clean the area where you divided the ground beef, including kitchen counters and utensils.
    • Label your packages with the date they were placed in the freezer and where you purchased the ground beef.

Thawing ground beef:

  • The best way to safely thaw ground beef is in the refrigerator. Cook or refreeze within 1 or 2 days.

Handling ground beef:

  • Keep raw meat separate from foods that won’t be cooked before eating.
  • Wash your hands with soap and water for 20 seconds after touching raw meat and before touching other kitchen items.
  • Thoroughly wash countertops, cutting boards, plates, and utensils with hot, soapy water or a bleach solution after they come in contact with raw meat or its juices, to avoid contaminating other foods and kitchen items.

Cooking ground beef:

  • Don’t eat raw or undercooked ground beef.
  • Cook ground beef hamburgers and mixtures such as meatloaf to an internal temperature of 160°F. Use a food thermometer
  • external icon
  • to make sure the meat has reached a safe internal temperature. You can’t tell whether meat is safely cooked by looking at it.
  • For hamburgers, insert the thermometer through the side of the patty until it reaches the middle.
  • For foods such as meatloaf, place the thermometer in the thickest part of the meat.
  • For casseroles and for sauces that contain ground beef, such as spaghetti sauce or sloppy joe sandwiches, check the temperature in several places.
  • After cooking ground beef, refrigerate within 2 hours and use within 3 to 4 days.
  • When ordering at a restaurant, ask that ground beef hamburgers and mixtures be cooked to an internal temperature of at least 160°F.

Storing ground beef:

  • Refrigerate or freeze raw ground beef within 2 hours after purchase.
  • If you refrigerate raw ground beef, use within 1 or 2 days.
  • Store ground beef in a plastic bag on the lowest shelf of your refrigerator.
  • If you break large packages of ground beef into smaller packages for freezing:
    • Wash your hands with soap and water for 20 seconds after touching the meat or its packaging, and before touching other surfaces.
    • Use hot, soapy water to clean the area where you divided the ground beef, including kitchen counters and utensils.
    • Label your packages with the date they were placed in the freezer and where you purchased the ground beef.

Thawing ground beef:

  • The best way to safely thaw ground beef is in the refrigerator. Cook or refreeze within 1 or 2 days.

For more information about current outbreaks, please continue to check our blog.

How The Lange Law Firm Can Help

Our mission is to help families who have been harmed by contaminated food or water.  When corporations cause Salmonella food poisoning outbreaks, we use the law to hold them accountable.  The Lange Law Firm is the only law firm in the nation solely focused on helping families in food poisoning lawsuits and contaminated water lawsuits.

If you got Salmonella food poisoning and are interested in making a legal claim for compensation in this Ground Beef Salmonella Outbreak, we can help.  Our Salmonella lawyer can help you pursue compensation for your Salmonella food poisoning.  Call us for a free no obligation legal consultation at (833) 330-3663 or send us an e-mail here.