There’s a Salmonella Outbreak Being Linked to Ground Beef — Here’s What We Know So Far

It’s no secret how much we all love to attend a good weekend barbecue. Before you throw any meat on the grill this summer, however, you should practice a little caution. On June 7, the Illinois Depart of Public Health (IDPH) issued a press release to alert the public of a Salmonella outbreak being linked to the consumption of ground beef.

So far, the source of the infected ground beef has not been located, but the IDPH has confirmed that there have been 26 reported cases of the outbreak. The illness’s onset dates range from April 25 to May 18, but with confirmation testing taking about four weeks to complete, experts are predicting that the number of identified cases will soon rise. The confirmed cases are being reported in Chicago as well as Cook, DuPage, Kane, Lake, McHenry, and Will counties. While a small number of cases in other states are currently being investigated by the Center of Disease Control (CDC) and other health departments, the names of each have not been identified as of yet.

Because the source of the ground beef has yet to be confirmed and consumers may currently have unused portions of the beef stored, the IDPH is reminding residents to ensure ground beef is cooked to a temperature of 160°F, and to visually inspect the color and juices of beef prior to serving.

Follow these food safety tips published by the CDC for a complete list of food preparation, cooking, and storing habits to ensure that your next summer BBQ is just as safe as it is successful.

Wondering what other recalls and public health alerts have been issued lately from your favorite brands? Check out this page that’s updated regularly to stay in the know.