Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
Refrigerate cooked meat and poultry within two hours after cooking. If a restaurant serves you an under-cooked hamburger, send it back for more cooking. Ask for a new bun and a clean plate, too. Never put cooked hamburgers or meat on the plate they were on before cooking. Wash the meat thermometer after use. Related Links. Follow E. Links with this icon indicate that you are leaving the CDC website. Linking to a non-federal website does not constitute an endorsement by CDC or any of its employees of the sponsors or the information and products presented on the website.
You will be subject to the destination website's privacy policy when you follow the link. The FDA continues to work with CDC, Mexican authorities, state regulatory agencies and food industry groups to ensure that Americans continue to enjoy one of the safest food supplies in the world. Consumers are reminded that vegetables are an important part of a healthy diet and that cooking vegetables kills bacteria, including Salmonella.
Salmonellosis is an infection caused by bacteria called Salmonella. Most people infected with Salmonella develop fever, diarrhea, and abdominal cramps 12 — 72 hours after exposure. Although illness usually lasts 4 — 7 days and most people recover without treatment, severe illness may occur that requires medical attention and hospitalization. In these patients, the Salmonella infection can spread from the intestines to the bloodstream and then to other body sites.
In this situation, the infection can cause death unless the patient is treated promptly with antibiotics. Infants, elderly people, and people with impaired immune systems are more likely than other people to become severely ill. Salmonella bacteria live in the intestinal tracts of many animals, including food animals such as cattle and poultry, wild animals, and pets. Salmonella usually are transmitted to humans by eating food contaminated with animal feces.
Contaminated foods usually look and smell normal. Contaminated foods are often of animal origin, such as poultry, eggs, pork, and raw milk. However, contaminated fruits and vegetables also cause many illnesses. Thorough cooking kills Salmonella. The feces of some pets, especially reptiles, can contain Salmonella without causing illness in the animal.
Birds commonly carry Salmonella , and outbreaks of illness among young children given baby chicks at Easter have prompted health authorities to advise against this practice. People should always wash hands after being in contact with any animal or its environment.
Adults should assure that children practice proper handwashing techniques. More information on proper handwashing. Food handlers and others can contaminate food by not washing hands with soap after handling raw poultry, eggs, or meat, or after using the bathroom.
Most products contaminated with Salmonella do not taste or look any different than usual. Salmonella infection is usually diagnosed by culture of a stool sample. In severe illness, it can sometimes be detected in other parts of the body such as blood. Salmonella infections usually resolve in 4 — 7 days and usually do not require treatment other than oral fluids.
Persons with severe diarrhea may require rehydration with intravenous fluids. Antibiotics, such as ampicillin, trimethoprim-sulfamethoxazole, or ciprofloxacin, are not usually necessary unless the infection spreads from the intestines.
Persons with diarrhea usually recover completely, although it may be several months before their bowel habits are entirely normal. A small number of persons with Salmonella develop pain in their joints, irritation of the eyes, and painful urination. It can last for months or years, and can lead to chronic arthritis which is difficult to treat. Antibiotic treatment does not make a difference in whether or not the person develops arthritis.
In , CDC estimated that there are about 1. Approximately 40, of those infections are confirmed each year by isolation of the Salmonella strain. Salmonellosis is more common in summer than in winter. Children are the more likely than adults to get salmonellosis.
The rate of diagnosed infections in children less than five years old is about five times higher than the rate in all other persons. Young children, the elderly, and the immunocompromised are the most likely to have severe infections. Salmonella in the environment can contaminate tomatoes. Salmonella can be found in the feces of many animals e.
Although the exact mechanism by which tomatoes become contaminated is not known, experimental evidence suggests certain possibilities. In experimental studies, the insides of whole tomatoes can be contaminated in at least two ways: 1 if tomatoes are immersed in water that is colder than the tomato, water can enter through the stem scar; if the water is contaminated, Salmonella can be carried in; 2 if contaminated water touches the stem or flower of a tomato plant, the growing tomato can be contaminated.
As of July 1, three large clusters were investigated. More recently, three additional large clusters were investigated. Other clusters are still under active investigation. It appears likely that more than one food vehicle is involved in this outbreak. It cannot all be entirely accounted for by a single food item. It appears likely that more than one food vehicle is involved. Although rare, more than one food has been implicated in foodborne outbreaks in the past. Although tomatoes currently on the market are safe, raw tomatoes consumed early in the outbreak are still under investigation.
The peppers were grown in Mexico; investigators are working to determine where they were contaminated. An FDA laboratory detected Salmonella Saintpaul with the outbreak strain fingerprint pattern in a sample of serrano peppers, as well as from a water sample collected on a farm in Mexico that supplied peppers to the distribution center in McAllen, Texas. Since April, persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 43 states, the District of Columbia, and Canada.
These were identified because clinical laboratories in all states send Salmonella strains from ill persons to their State public health laboratory for characterization. Five ill persons are reported from Canada. Four appear to have been infected while traveling in the United States; the travel status of the fifth ill person is unknown. Among the persons with information available, illnesses began between April 10 and July 13, , including 49 who became ill on July 1 or later.
These numbers include those with estimated onset dates as well as those with reported onset dates. The latest reported onset date is July The latest estimated onset date is July The rate of illness is highest among persons 20 to 29 years old; the rate of illness is lowest in children 10 to 19 years old and in persons 80 or more years old. At least persons were hospitalized. A man in his eighties who died in Texas from cardiopulmonary failure had an infection with the outbreak strain at the time of his death; the infection may have contributed to his death.
A man in his sixties who died in Texas from cancer had an infection with the outbreak strain of at the time of his death; the infection may have contributed to his death. The outbreak can be visually described with a chart showing the number of persons who became ill each day. This chart is called an epidemic curve or epi curve. It shows that the number of persons who became ill peaked during May and decreased in June.
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