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Fluids & Electrolytes
THURSDAY, Feb. 14 (HealthDay News) -- Ground beef is the likely culprit in a multi-state outbreak of Salmonella Typhimurium, according to a statement issued Feb. 13 by the U.S. Centers for Disease Control and Prevention.
Since December 2012, 18 people in five states have been infected, resulting in seven hospitalizations and no deaths. Local, state, and federal public health and regulatory agencies conducted investigations that identified ground beef produced by Jouni Meats Inc. and Gab Halal Foods as the probable source of tainted meat. Both companies recalled 500 to 550 pounds of meat at the end of January.
Consumers are advised to refrain from eating raw or undercooked ground beef; to cook dishes composed of ground beef or meat mixtures, such as hamburgers or meatloaf, to an internal temperature of 160 degrees as indicated by a meat thermometer; and to check their freezers for recalled products.
According to the CDC, "[we recommend] that consumers do not eat recalled ground beef products and that they dispose of any remaining recalled product in their home or return the product to the place of purchase."
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