Schedule your free consultation today.

  • This field is for validation purposes and should be left unchanged.

All fields are required

LET'S TALK

CALL TODAY

(833) 330-3663

Stater Bros Salmonella Outbreak

Posted in Our Blog,Outbreaks & Recalls,Salmonella on November 19, 2019

Beef may not be what’s for dinner in homes that have recently purchased Stater Bros ground beef. In the most recent ground beef recall 10 individuals have been sickened and one has unfortunately died after exposure to the Stater Bros salmonella outbreak which was announced on Friday.

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 U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ground beef items were produced on July 23, 2019. The following products are subject to recall: [View Labels (PDF only)]

  • 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.

Salmonella is no joke when it comes to illness and can cause salmonellosis which is 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.

More About the Stater Bros Salmonella Outbreak

FSIS was notified of an investigation of Salmonella Dublin illnesses on September 9, 2019. Working in conjunction with the Centers for Disease Control and Prevention (CDC), and state and local public health partners, FSIS determined that there is a link between the ground beef products from Central Valley Meat Co., Inc., and this illness cluster. 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.

Public Concerns:

Many people buy ground beef in bulk and then divide it into packages for freezing. At this time products can sit in the freezer for months at a time and never be thought about until they are needed for cooking.

If you think you have Stater Bros ground beef that you suspect may be a part of this recall consumers have been urged to not consume it and to just throw it in the trash. Often if you have not divided it into other packages and have the original store packaging you can return to the store for a credit or replacement package.

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 keep your eyes peeled to MakeFoodSafe.

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 one of the only law firms in the nation focused on representing families in food poisoning lawsuits.

If you got sick in this latest Stater Bros Salmonella Outbreak or from ground beef and are interested in making a legal claim for compensation, 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.

By: Samantha Cooper, Contributing Writer (Non-Lawyer)