I would like to thank Ms. Benita Rollis for all her help. She did a wonderful job helping me.
Tujuana Sanon
a year ago
Salmonella Outbreak Reaches 25 States Beef producer JBS Tolleson, Inc. was forced to recall several millions of pounds of raw ground beef products over concerns that Salmonella-contaminated the food. According to the latest information available, 246 people residing in 25 states came down with Salmonella poisoning. Out of the 246 people sickened after coming in […]
Beef salmonella contamination
Beef producer JBS Tolleson, Inc. was forced to recall several millions of pounds of raw ground beef products over concerns that Salmonella-contaminated the food. According to the latest information available, 246 people residing in 25 states came down with Salmonella poisoning. Out of the 246 people sickened after coming in contact with the infected beef, 117 required hospitalization. The outbreak appeared to be limited to a period from August 2018 to October 2018. However, JBS Tolleson, Inc. packaged the beef from July 26, 2018, to September 7, 2018. JBS Tolleson, Inc. products are marketed under a variety of brand names. Therefore, consumers should closely inspect the dates on any packaged ground beef that might remain in their freezer if purchased during the relevant time frame.
Many people experience severe stomach pain and experience digestive discomfort when suffering from Salmonellosis, otherwise known as Salmonella poisoning. Other symptoms of Salmonellosis include diarrhea, fever nausea, joint pain called reactive arthritis, and irritable bowel syndrome.
Although Salmonella poisoning is the most common foodborne illness, few people die as a consequence of the infection. Typically, older members of the population and infants can experience life-threatening symptoms of Salmonella poisoning, and not the average, healthy adult. Notwithstanding, people who have Salmonella poisoning should immediately consult a physician for treatment.
Foodborne illnesses can be controlled, and the danger of infection eliminated by following appropriate food handling practices and thorough preparation. Cooking guidelines suggest preparing ground beef by cooking to 160 degrees and other beef cuts to at least 145 degrees. Kitchen utensils should not be cross-contaminated, in other words, use one utensil for each cut of beef. All surfaces should be cleaned immediately after preparing raw beef on them. Also, people should avoid eating food that has sat out for two hours or more, food that has not been correctly refrigerated, or undercooked.