The beef products were distributed to retail distribution centers in Arizona, California, Colorado and Utah, where they were repackaged into consumer-size packages and sold under different retail brand names.
Epidemiological and traceback investigations conducted by FSIS and CDPHE determined that there is an association between the fresh ground beef products and illnesses reported in Colorado.
FSIS reminded 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 degrees Fahrenheit.
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.
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.
