333 People Infected by Salmonella from JBS Recalled Beef

The number of people who have become ill from eating Salmonella contaminated beef has gone up by 87 cases after the recall was increased to 12 million lb. ( Multimedia Graphic Network, Inc. )

The amount of people sickened by Salmonella contaminated beef from a packing plant in Arizona has increased exponentially, according to the Center for Disease Control (CDC).

Thus far, a total of 333 cases have been confirmed by the CDC, up by 87 people since the last reporting of a widespread recall by JBS Tolleson, Inc.

The beef processing facility, a division of JBS SA located in Tolleson, Ariz., recalled 6.5 million lb. of “various raw, non-intact beef products” after the discovery of Salmonella Newport contamination in October. The company later increased the recall on Dec. 4 to more than 12 million lb. on ground beef packaged on various dates from July 26, 2018 to Sept. 7, 2018.

The latest data on people who have become ill from eating the contaminated beef was released on Dec. 12. The CDC indicates that of the 333 cases that happened in 28 different states, there have been 91 people hospitalized. There have been no deaths as a part of the recall.

The prior data set from CDC updated on Nov. 15 showed 246 people were sickened by the outbreak. The most recent cases added Michigan, Mississippi and West Virginia to the list of states with people who became ill.

All of the beef from the impacted plant bears the establishment number “EST. 267” inside the USDA mark of inspection. CDC indicates that the contaminated beef was shipped and sold by more than 100 retail locations.

U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is working with JBS and CDC on the recall. FSIS has called it a Class 1 Recall with a “high” health risk.

Eating food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Symptoms of salmonellosis include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days.

FSIS and CDC recommends that any consumers who purchased the product to not consume it and either throw it away or return to the store where it was purchased. Any remaining beef would likely be frozen in someone’s freezer and should be discarded.

All raw beef should be cooked to a temperature of 160°F to reduce the risk of any food borne illness by bacteria according the FSIS. A meat thermometer will help in determining if the food has reached a high enough temperature to kill harmful bacteria.


For more on recent beef recalls read the following stories: