FOR IMMEDIATE RELEASE

Friday, July 31, 2009

CONTACT
Mark Salley
Director, Office of Communications
303-692-2013

Consumers Cautioned to Cook Thoroughly or Avoid Eating Ground Beef to Prevent Foodborne Illness Practice Proper Food Preparation and Storage

DENVER— Colorado state health officials, the U.S. Department of Agriculture and several other state health departments are investigating an outbreak of Salmonella Newport infections that are resistant to several commonly used antibiotics. Experts from the Colorado Department of Public Health and Environment Friday urged Coloradans to avoid ground beef or to cook it carefully to prevent foodborne illness. To date, cases of illness have been identified in nine states. The majority of cases have been reported in Colorado. Preliminary evidence from the multi-state investigation strongly suggests that ground beef is the source of the outbreak, although further investigation is ongoing.

Twenty-one illnesses have been reported in Colorado in the following counties: Arapahoe (3), Broomfield (3), Denver (3), Douglas (1), Elbert (1), Garfield (1), Jefferson (4), Mesa (1), Pueblo (1) and Weld (3). Four people have been hospitalized and all are recovering. Most people became ill during late June and early July, with the most recent illness starting on July 13. Because it can take at least two weeks for cases of illness to be reported to the state health department, it is possible that the source of illness, suspected to be contaminated ground beef, is still available for sale.

This is the second large Salmonella outbreak that the department has investigated in July. Both outbreaks have been linked to ground beef. Further investigation with the USDA in to the source of the meat in this outbreak is ongoing.
Alicia Cronquist, the foodborne disease epidemiologist at the state health department, said, “We can’t be certain that ground beef is the source of these infections, but we are concerned enough that it might be and want consumers to be aware.”

Patti Klocker, assistance director for the department’s Consumer Protection Division provided the following food safety tips for a healthy summer barbecue:

• Buy a cooking thermometer, and cook all ground beef completely to kill any E. coli or Salmonella bacteria. If you are cooking ground beef, use a thermometer and ensure an internal cook temperature of 165°F is reached.

• Avoid cross-contaminating foods by always using a clean plate or tray for cooked food items such as hamburgers, hotdogs, chicken or other grilled items. Do not re-use the plate that the uncooked items were stored on unless it has been washed, rinsed and sanitized.

• Keep all cold foods at 41 F or below. Do not keep the following foods at room temperature for more than four hours: foods containing meat, milk, eggs, fish or poultry; fresh tomatoes that are cut, diced or sliced, such as for salsas or garnishes; or cut melon. If these foods are kept at room temperature for more than four hours, throw them away.

• After preparing raw foods and before preparing foods that do not require further cooking, thoroughly clean cutting boards, knives and other utensils with hot, soapy water, rinse them with clean water and sanitize. A sanitizing solution can be prepared using 1 tablespoon of bleach per gallon of water.

• Always wash hands with hot, soapy water for at least 20 seconds after using the bathroom, changing diapers, sneezing, coughing, eating, drinking or smoking. Also, wash hands between handling raw food, particularly raw meat or poultry, and handling foods that will not be cooked prior to being consumed.

• Dispose of any food product that has been recalled. If instructed, return the recalled product to the retailer where the item was purchased.

• If you question whether a food should be kept, remember the adage, “When in doubt, throw it out!”

Klocker said, “Whether hosting a barbecue or cooking for your family or yourself, please remember to cook foods thoroughly and store them promptly at appropriate temperatures. Too many people become ill unnecessarily because of improperly prepared and stored food or by food that has been cross-contaminated.”

For more information about food safety, call the Colorado Department of Public Health and Environment’s Consumer Protection Division at 303-692-3620.

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