July 31, 2009: Salmonella Newport Outbreak Reported In Several States

Ten counties in Colorado have reported cases of Salmonella Newport since the end of June.  A total of 21 people have reported becoming ill and 4 of those have been hospitalized.

While the Colorado Department of Public Health and Environment has not confirmed that ground beef is the source of the infections, they are urging consumers to pay special attention to food preparation if they are going to eat ground beef.  The CDPHE has also noted that this strain of Salmonella is resistant to several types of antibiotics.

Food safety tips offered by the CDPHE are as follows.

  • Buy a cooking thermometer, and cook all ground beef completely to kill any E. coli or Salmonella bacteria. If you are cooking ground beef, use a thermometer and ensure an internal cook temperature of 165°F is reached.
  • Avoid cross-contaminating foods by always using a clean plate or tray for cooked food items such as hamburgers, hotdogs, chicken or other grilled items. Do not re-use the plate that the uncooked items were stored on unless it has been washed, rinsed and sanitized.
  • Keep all cold foods at 41 F or below. Do not keep the following foods at room temperature for more than four hours: foods containing meat, milk, eggs, fish or poultry; fresh tomatoes that are cut, diced or sliced, such as for salsas or garnishes; or cut melon. If these foods are kept at room temperature for more than four hours, throw them away.
  • After preparing raw foods and before preparing foods that do not require further cooking, thoroughly clean cutting boards, knives and other utensils with hot, soapy water, rinse them with clean water and sanitize. A sanitizing solution can be prepared using 1 tablespoon of bleach per gallon of water.
  • Always wash hands with hot, soapy water for at least 20 seconds after using the bathroom, changing diapers, sneezing, coughing, eating, drinking or smoking. Also, wash hands between handling raw food, particularly raw meat or poultry, and handling foods that will not be cooked prior to being consumed.
  • Dispose of any food product that has been recalled. If instructed, return the recalled product to the retailer where the item was purchased.
  • If you question whether a food should be kept, remember the adage, “When in doubt, throw it out!”

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may include chills, headache, nausea and vomiting that can last up to seven days.

The Law Firm of Eric H. Weinberg represents victims of Salmonella outbreaks nationwide, including Peanut Butter Corporation of America, Banquet Pot Pie, Veggie Booty, Arby’s, and Peter Pan outbreaks. We are ready to help you.  If you have been injured as a result of Salmonella food poisoning and you have a question concerning you legal rights, please call us toll free at 1-877-934-6274, or click Free Legal Case Evaluation.