Investigation notice
Investigation start date: July 25, 2023
Investigation status: Closed
Recall issued: No
This outbreak is over. Any ground beef can have germs, like Salmonella. Always cook ground beef to an internal temperature of 160°F.
Fast Facts
United States
- Cases: 18
- Hospitalizations: 7
- Deaths: 0
- States: 4
This outbreak is over. Any ground beef can have germs, like Salmonella. Always cook ground beef to an internal temperature of 160°F.
Outbreak investigation summary
Ground beef was the only common food people reported eating. Of the people who remembered the type of ground beef they ate, most reported eating 80% lean ground beef before they got sick. Traceback information did not identify a common source of ground beef.
What you should do
Follow these four food safety steps to prevent getting sick from Salmonella.
- Clean:
- Wash any bowls, utensils, and surfaces that touch raw ground beef with soap and water before using them to prepare other foods.
- Wash your hands with soap and water for 20 seconds after preparing raw ground beef and before touching other kitchen items.
- Wash any bowls, utensils, and surfaces that touch raw ground beef with soap and water before using them to prepare other foods.
- Separate:
- When shopping, separate raw ground beef from other foods in your shopping cart and grocery bags. Place packages of raw ground beef into individual plastic bags to avoid cross-contamination.
- Keep raw ground beef separate from foods that will not be cooked.
- Store raw ground beef in a container or sealed, leakproof bag on the lowest shelf in the fridge or freezer.
- When shopping, separate raw ground beef from other foods in your shopping cart and grocery bags. Place packages of raw ground beef into individual plastic bags to avoid cross-contamination.
- Cook:
- Use a food thermometer to make sure you have cooked meat to a temperature high enough to kill germs. Ground beef should be cooked to an internal temperature of 160°F, and leftovers should be heated to an internal temperature of 165°
- Eating raw or undercooked ground beef can make you sick.
- Use a food thermometer to make sure you have cooked meat to a temperature high enough to kill germs. Ground beef should be cooked to an internal temperature of 160°F, and leftovers should be heated to an internal temperature of 165°
- Chill:
- Raw ground beef that has been refrigerated should be used or frozen within 1 or 2 days.
- Refrigerate or freeze ground beef within 2 hours of cooking. If the food is exposed to temperatures hotter than 90°F, like a hot car or picnic, refrigerate or freeze within 1 hour.
- Freeze any meat that will not be used within a few days. Although freezing can help keep ground beef safe until you can cook it, it does not kill existing harmful germs.
- Thaw frozen ground beef in the refrigerator, not on the counter.
- Raw ground beef that has been refrigerated should be used or frozen within 1 or 2 days.
Symptoms of Salmonella
- Most people infected with Salmonella experience diarrhea, fever, and stomach cramps.
- Symptoms usually start 6 hours to 6 days after swallowing the bacteria.
- Most people recover without treatment after 4 to 7 days.
- Symptoms usually start 6 hours to 6 days after swallowing the bacteria.
- Some people—especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems—may experience more severe illnesses that require medical treatment or hospitalization.
- For more information about Salmonella, see the Salmonella Questions and Answers page.
See also
- Salmonella and Food
- How to Grill Safely
- Four Steps to Food Safety
- FoodSafety.gov: Safe Minimum Cooking Temperatures
- USDA-FSIS: Ground Beef and Food Safety