| Hows Markets |
CA |
| Safeway |
AZ, CA, CO, HI, NE, NM, NV, SD, and WY |
| Sam's Club |
AK, AZ, CA, CO, ID, NM, NV, UT, and WY |
| Super A Foods |
CA |
| Super Ctr Concepts |
CA |
| Top Valu |
CA |
| Valu Plus |
CA |
| Vons |
CA and NV |
Investigations conducted by FSIS and the Colorado Department of Public Health and Environment (CDPHE) determined there is an association between the fresh ground beef products recalled by Beef Packers and illnesses reported in Colorado.
FSIS would like to remind consumers of the importance of following food safety guidelines when handling and preparing raw meat. Ground beef should be cooked to a safe minimum internal temperature of 160° F.
This particular strain of Salmonella Newport is resistant to many commonly prescribed drugs, which can increase the risk of hospitalization or possible treatment failure in infected individuals.
Consumers with questions about the recall should contact the company's Consumer Line at (877) 872-3635.
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 manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.
Source: U.S. Department of Agriculture Food Safety and Inspection Service
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Recommendations for Preventing Salmonellosis:
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90º F). Refrigerate cooked meat and poultry within two hours after cooking. |
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