Salmonella Outbreak Linked To Ground Beef Sold In CT, Resident Sickened: CDC

CONNECTICUT — One person in Connecticut is among 16 in four states who have been infected in an outbreak of salmonella linked to ground beef sold at ShopRite stores, federal health officials said in an investigation notice published Tuesday.

Among those who have gotten sick, six have been hospitalized, the Centers for Disease Control and Prevention said in the notice.

Of the 14 people with salmonella illnesses interviewed by state and local health officials, nine recalled buying 80 percent lean ground beef products at ShopRite in Connecticut, New Jersey and New York, the agency said. Two others recalled buying ground beef from a ShopRite store, but didn’t recall the type.

“Ground beef is the only common food people reported eating,” the CDC said. “Investigators are working to identify the source of the ground beef sick people ate.”

Illnesses started on dates ranging from April 27 to June 16. Nine illnesses have been reported in New Jersey. Five people in New York and one person each in Connecticut and Massachusetts have also gotten sick, but the CDC said the true number of people who have been sickened is likely higher.

Recent illnesses may not be accounted for because it usually takes from three to four weeks to determine if a person is part of an outbreak, and many people recover without seeing a doctor or being tested for salmonella, according to the CDC. Also, the outbreak may not be limited to the states where illnesses have been reported, the agency said.

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Salmonella infection symptoms, including fever, diarrhea and stomach cramps, usually start six hours to six days after swallowing the bacteria. Most people recover within a week without medical treatment, the agency said.

No recall has been issued, and an investigation is ongoing, the CDC said.

The CDC said raw, undercooked beef is a known source of salmonella. It should be cooked to an internal temperature of at least 160 degrees Fahrenheit, according to the agency.