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Second Ground Beef Recall Linked to Two-State Salmonella Outbreak

A second Michigan retail store has recalled about 550 pounds of ground beef products that may be associated with a Salmonella Typhimurium outbreak linked to a Macomb County restaurant.

Troy-based Gab Halal Foods recalled various size bags of ground beef, wrapped in clear plastic. The recalled product was produced between Dec. 4, and Dec. 10, 2012 and distributed to the Macomb County restaurant and directly to consumers.

The beef products were sold without labels.

According to USDA’s Food Safety and Inspection Service (FSIS), the second recall was initiated out of concern for a cluster of Salmonella Typhimurium illnesses that may be caused by eating a raw ground beef product at a restaurant in Michigan’s Macomb County.

Working in conjunction with the Michigan Department of Community Health, Michigan Department of Agriculture and Rural Development, Arizona Department of Health Services, and the U.S. Centers for Disease Control and Prevention (CDC), FSIS determined that there is a link between this illness cluster and the ground beef products from Gab Halal Foods, as well as another retail store (Jouni Meats, Inc., which recalled ground beef products on January 24, 2013).

Based on epidemiologic and trace back investigations, 7 case-patients with the same outbreak strain have been identified in Arizona. and Michigan. with illness onset dates ranging from December 9, 2012, to December 13, 2012. The 7 case-patients consumed raw beef kibbeh in Michigan on December 7, 2012, and December 8, 2012. Some of the diners did not show symptoms until traveling to Arizona.

It is not known at this time if this outbreak strain has any drug resistance; results are pending. FSIS is continuing to work with public health partners and CDC on this investigation. FSIS will continue to provide information as it becomes available.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

FSIS routinely conducts recall effectiveness checks (including at restaurants) to ensure that steps are taken to make certain that the product is no longer available to consumers.

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. The illness usually lasts 4 to 7 days. 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.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.

© Food Safety News
  • johnmunsell

    Both of the retail meat markets which are conducting recalls purchased their meat from one common outside source slaughter provider, the true SOURCE of Salmonella-laced meat.

    Will USDA/FSIS aggressively implement meaningful enforcement actions at the one slaughter source of Salmonella-laced meat?  Wanna place a bet?  My bet is NO.  Probably inadequate evidence, or some other convenient and flaky excuse.

    John Munsell