Since the Oct. 4 recall by JBS in Tolleson,  AZ  of almost 7 million pounds of raw, non-intact beef for possible Salmonella Newport contamination, the associated outbreak has more than doubled in size, according to the federal Centers for Disease Control and Prevention (CDC) in Atlanta.

As of Oct. 23, 2018,  the number of people with the outbreak strain of Salmonella Newport has grown to 120, up from 57 at the time of the recall.    With the addition of 63 additional confirmed cases, the outbreak now involves 22 states.

Illnesses started on dates ranging from August 5, 2018, to September 28, 2018. Ill people range in age from less than one year to 88, with a median age of 42. Fifty-nine percent are male. Of 95 people with information available, 33 or 35 percent have been hospitalized. No deaths have been reported.

Illnesses might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks.

State and local health departments continue to ask ill people questions about the foods they ate and other exposures in the week before they became ill. Sixty-six or 93 percent of 71 people interviewed reported eating ground beef at home.  Among people who did not get sick, 40 percent of the respondents reported eating ground beef at home during the weekend before they were interviewed.

The six additional states reporting ill people: Hawaii, Kansas, New Mexico, Oklahoma, Texas, and Washington.


Epidemiologic and traceback evidence indicates that ground beef produced by JBS Tolleson, Inc. is a likely source of this outbreak. On October 4, 2018, JBS Tolleson, Inc. recalled approximately 6.5 million pounds of beef products that may be contaminated with Salmonella Newport.

On Oct. 4, JBS  Tolleson, AZ, recalled approximately 6.5 million pounds of beef products, including ground beef, which may be contaminated with Salmonella Newport.   The recalled was expanded on Oct.5, bringing it closer to 7 million pounds.

The recalled beef products were produced and packaged from July 26, 2018, to September 7, 2018, and were shipped to retailers nationwide under many brand names.

Products are labeled with the establishment number “EST. 267.” This is usually found inside the USDA mark of inspection.

A USDA-FSIS website contains a list of stores and states where the recalled ground beef was sold. The list is organized by state in alphabetical order. It is being updated as more information becomes available.

CDC says restaurants and retailers should not serve or sell recalled beef products and should check food storage and freezers for them. If possible, retailers who received recalled beef products should contact their customers to alert them of the recall.

Consumers who have ground beef in their homes labeled with the establishment number “EST. 267” should check the USDA-FSIS website for a list of stores and states where recalled ground beef was sold.  CDC warns the public not eat recalled ground beef. Return it to the store or throw it away.

Contact a healthcare provider if you think you got sick from eating recalled ground beef.  In general, consumers and restaurants should always handle and cook ground beef safely to help prevent foodborne illness. It is important to cook ground beef thoroughly.

CDC’s Symptoms of Salmonella

  • Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12 to 72 hours after being exposed to the bacteria.
  • The illness usually lasts 4 to 7 days, and most people recover without treatment.
  • In some people, diarrhea may be so severe that the patient needs to be hospitalized. Salmonella infection may spread from the intestines to the bloodstream and then to other places in the body.
  • Children younger than 5 years, adults older than 65 years, and people with weakened immune systems are more likely to have a severe illness

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