HONOLULU, Hawaii – In October a preliminary settlement of $4,500,000 was reached on behalf of those exposed to Hepatitis A in correlation to Genki Sushi Restaurants. The court has extended the deadline for class members to submit a claim form to February 15, 2019. The class is represented by Marler Clark, the food safety law firm, Perkin and Faria, and Starn, O’Toole, Marcus, and Fisher, respected Hawaii firms.

Genki-Stipulation for Order to Amend Proposed Notice Plan filed 12.11.18

Genki-Order Approving Stipulation to Amend Proposed Notice Plan filed 12.11.18

Class members will be emailed and mailed a notice of settlement. Claim forms are also available at https://hawaiihepa.com or by calling 1-800-532-9250.

The class is defined as follows:

All persons who: (1) as a result of the 2016 Hepatitis A Outbreak infections linked to consuming food at thirteen Genki Sushi restaurants located on the islands of Oahu, Kauai, and Maui, were exposed to the hepatitis A virus (“HAV”) through one of three exposure-mechanisms (defined in the Exposure Subclasses), but did not become infected, and (2) as a result of such exposure, after learning of the requirement of treatment from an announcement of public health officials or a medical professional, obtained preventative medical treatment within 14 days of exposure, such as receiving immune globulin (“IG”), HAV vaccine, or blood test.

The preliminary settlement covers three subclasses:

(1) individuals who had direct contact with one of the 292 people identified by the Hawaii Department of Health as infected with the Hepatitis A virus (HAV).

(2) individuals who were exposed to HAV between August 1 and August 16 as a result of consuming food at one of the Genki Sushi restaurants implicated in the 2016 outbreak.

(3) individuals who ate at secondary restaurants reported by the Hawaiian Department of Health where infected Genki Sushi customers were employed.

Qualified claimants will be entitled to compensation as follows:

  • $350.00 for each member of Subclass 1.
  • $250.00 for each member of Subclass 2.
  • $150.00 for each member of Subclass 3.

The final hearing for approval of the class settlement is now March 6, 2019.

Marler Clark, The Food Safety Law Firm, is the nation’s food safety law firm representing victims of Hepatitis A outbreaks. The Hepatitis A lawyers of Marler Clarkhave represented thousands of victims of Hepatitis A and other foodborne illness outbreaks and have recovered over $650 million for clients.  Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our Hepatitis A lawyers have litigated Hepatitis A cases stemming from outbreaks traced to a variety of sources, such as green onions, lettuce and restaurant food. The law firm has brought Hepatitis A lawsuitsagainst such companies as Costco, Chi-Chi’s, Chipotle, Olive Garden, Taco Bell, Townsend Farms, Tropical Smoothie, Subway, McDonald’s, Red Robin, Chipotle, Quiznos and Carl’s Jr.  We proudly represented the family of Donald Rockwell, who died after consuming hepatitis A tainted food and Richard Miller, who required a liver transplant after eating food at a Chi-Chi’s restaurant.

This is Montlha Ngobeni of Polokwane – 1st named in the Tiger Brands class action and baby Theto, who got listeriosis from her in the womb. Theto turns 1 on Dec 22 but has yet to crawl, and she’s had three operations to insert shunts to drain fluid from her brain.

It will be told fully as the litigation proceeds.  See, https://listeriaclassaction.co.za 

Summary

In a new report, the Consumer Federation of America examines the legal and scientific foundations for USDA policy on Salmonella in raw meat and poultry. The report explains why the law authorizes federal regulators to treat Salmonella as an adulterant in raw meat and poultry, and it describes five policy options for harnessing new research and technology to protect public health.

Findings

The report shows that reforms to reduce Salmonella in raw meat and poultry are not only long overdue, but also legally and economically feasible. In particular, the report finds that:

  • Lack of enforcement has led to widespread incompliance with Salmonella standards introduced in response to recent outbreaks.
  • Progress on reducing Salmonella infections in the U.S. has stagnated for over a decade, with five large outbreaks associated with meat and poultry occurring in just the last year.
  • Many Salmonella reduction strategies with proven effectiveness, particularly on-farm, are not applied by major U.S. companies.
  • Federal regulators have refused to adopt common sense policies on the basis of legal precedent that is woefully outdated and scientifically wrong.Conclusion and Recommendations

    The report urges USDA’s Food Safety and Inspection Service to announce an interpretiverule under which the agency will consider raw meat and poultry “adulterated” if it iscontaminated with Salmonella. The report describes the pros and cons associated with five policy options for implementing such a rule, namely:

  • A zero tolerance approach to all Salmonella
  • Prohibiting particular Salmonella serotypes associated with human illness on rawfoods
  • Prohibiting Salmonella strains associated with an ongoing outbreak
  • Prohibiting Salmonella resistant to certain medically important antibiotics

• Prohibiting high loads of Salmonella bacteria

The report explains why any of these policies would protect public health better than the status quo.

Foodborne Illness Statistics

Each year 48 million Americans are sickened, 128,000 are hospitalized and 3,000 die from foodborne disease. (CDC, 2011)

Between 2009 and 2015, 35% of outbreak associated illnesses were attributable to meat and poultry products. (CDC, 2018)

The medical costs of treating Salmonella infection in the U.S. is estimated to exceed $3.7 billion each year. (USDA ERS 2014)

Timeline

1905 – Upton Sinclair publishes The Jungle. Six months later, Congress passes the Federal Meat Inspection Act (FMIA).

1974 – The D.C. Circuit rules in American Public Health Association v. Butz that Salmonella is not an adulterant under the FMIA or PPIA because “American housewives and cooks normally are not ignorant or stupid and their methods of preparing and cooking of food do not ordinarily resultin salmonellosis.”

1993 – E. coli O157:H7 outbreak in the Pacific Northwest linked to Jack-in-the-Box causes 400 illnesses and four deaths. A year later, Administrator Michael Taylor announces that FSIS considers “raw ground beef that is contaminated with E. coli O157:H7 to be adulterated”under the FMIA.

July 25, 1996 – FSIS issues landmark Pathogen Reduction/HACCP Systems rule.

December 6, 2001 – Fifth Circuit Court of Appeals rules in Supreme Beef Processors, Inc. v. USDA that FSIS cannot take enforcement action against meat processors on the basis of Salmonella testing results alone.

November 17, 2003 – European Commission issues Salmonella control rule that targets certain serotypes in livestock.

August 3, 2011 – Cargill Meat Solutions, Inc. recalls 36 million pounds of turkey for suspected contamination with Salmonella Heidelberg implicated in 136 illnesses and one death.

July 12, 2014 – Foster Farms recalls an “undetermined amount” of chicken products for suspected contamination with Salmonella Heidelberg implicated in 634 illnesses.

February 11, 2016 – FSIS finalizes updated standards for Salmonella and Campylobacter in ground poultry and poultry parts.

November 23, 2018 – FSIS publishes data indicating nearly all major poultry companies are operating plants that fail to comply with the new rules.

That is the Microbiological Date Program – deceased.

Hundreds sicken and hospitalized, dozens with kidney failure and 7 deaths from romaine in the last 12 months in the U.S. and Canada and the response from industry and government has been what?  Please put labels on the product so we know when the next outbreak happens that we might know where it came from.  No discussion about reviving the water rules?  No discussion about safe irrigation water? No discussion about dealing with CAFOs and Dairy in proximity to growing fresh produce?  No discussion about implementing a rational HACCP plan for fresh fruits and vegetables?

FDA and Industry and Congress all need to step up and do something.

The do nothing made me think of an editorial from Dan Flynn, my friend for nearly 41 years – and, you thought I didn’t have any.

Here is Dan Flynn’s editorial from Food Safety News from Spring 2012:

Big Fresh has the blood on its hands.

The big fruit and vegetable lobby managed to kill a little food safety program that cost this $3 trillion government a grand total of $5 million annually. Chump change.

Big Fresh meanwhile has its snout so far up the 2012 Farm Bill trough that it’s going to reap hundreds of millions of dollars worth of business for fruit and vegetable growers, thanks to the federal government’s willingness to take our money and put us further in debt.

But nothing for the little “trip wire” that was out there catching pathogens in fruits and vegetables – not even after last year’s cantaloupe-caused Listeria incident that killed more people than any other foodborne illness outbreak in a century.

Big Fresh, also known as the United Fresh Produce Association, through its paid lobbyists, gets the credit for the kill.

But as my more objective colleagues Helena Bottemiller and Gretchen Goetz have reported over the past few months, it was President Obama who zeroed out USDA’s 11-year old Microbiological Data Program in the fiscal year 2013 budget.

Back in February, U.S. Rep. Rosa DeLauro, D-CT, grilled Secretary of Agriculture Tom Vilsack over the bone-headed move.   The Secretary hemmed and hawed about the MDP being inconsistent with the mission of USDA’s Agricultural Marketing Service.

Actually, that’s true. The AMS has never really been much concerned about food safety, nor is Big Fresh.

Rep. DeLauro probably would have been more effective if she’d pointed out that 7 of the 11 state laboratories involved in MDP are located in swing states and it really does not look good for the President to putting those “lab rats” out of work.

Sadly, other than the heroic stand DeLauro did make, the rest of the Congress complied.   It means the states involved will be shutting down the program in July when their laboratories get their last payment.

Speaking of payments, it will be interesting to see how much money Obama and members of Congress on the relevant committees will be collecting before this year is out from those who put fruits and vegetables on their employment line.

While putting its foot on the oxygen tube for the only program testing produce for pathogens, Big Fresh is racking up millions upon millions for fruit and vegetable growers in the 2012 Farm Bill games.

The Fresh Fruit and Vegetable line item alone is said to be approaching $200 million.   Big Fresh wants that money, for sure, but nothing for testing fresh produce for pathogens.

From 2002-2011, the MDP conducted tests in 42 states on 120,887 samples of fruits and vegetables, including cantaloupe, celery, green onions, hot peppers, leaf lettuce, romaine lettuce, bagged lettuce, parsley, peanut butter, spinach, bagged spinach, alfalfa sprouts and tomatoes.

By my calculation, these tests were completed at a cost of something north of about $200 each. Believe me, Big Fresh spilled more on the floor of their last congressional reception than that.

Leave it to Washington D.C. to kill a tiny cost-effective food safety program while being clueless about fiscal responsibility in general.

Let’s give credit to where credit is due.   Big Fresh gets credit for:

– Killing the nation’s only produce surveillance program.

– Turning Congress against the only program to collect data on the prevalence of foodborne pathogens in domestic and imported produce.

– Leaving the Food and Drug Administration (FDA), federal Centers for Disease Control and Prevention (CDC), and state health departments in the dark about the incidence of pathogens in fresh produce commodities.

Under the MDP program, positive test results were immediately reported to FDA, CDC and state health agencies.   MDP testing was responsible for 23 produce recalls during 2010 and 2011 alone, and 15 of these involved human illnesses.

Like I said, MDP testing has been a trip wire. If Big Fresh came with a brain, it would be able to figure out on its own that a system that catches problems early is best for fruit and vegetable growers.

Big Fresh, however, does not have clue.   As recently as last week, a bagged organic spinach recall for Salmonella was because an MDP lab detected the contamination.

Yes, fresh produce gets consumed pretty quickly, often before test results are known.  But that was no reason to kill MDP.  We should be going back to places where contamination has occurred and find out what’s going on.

Had there been an early test of Jensen Farms cantaloupe, maybe some government inspector -s tate or federal – might have paid a visit and said: “Hey! Isn’t that a potato washer?”

Such a discovery might have saved as many as 36 lives that poisoned cantaloupes took last growing season. That blood is not on Big Fresh’s hands. Next time, we’ll see.

Total Sick – 350
Hospitalized – 162
Kidney Failure – 31
Deaths – 7

In 2017 in Canada, a total, of 42 cases of E. coli O157 illness were reported in five eastern provinces: Ontario (8), Quebec (15), New Brunswick (5), Nova Scotia (1), Newfoundland and Labrador (13). Seventeen individuals were hospitalized. One individual died. Individuals who became ill were between the ages of 3 and 85 years of age. The majority of cases (74%) were female.

In 2017 in the United States, 25 people infected with the outbreak strain of STEC O157: H7 had been reported from 15 states. Ill people ranged in age from 1 to 95 years, with a median age of 26. Among ill people, 67% were female. Nine ill people were hospitalized, including two people who developed the hemolytic uremic syndrome. One death was reported from California.

In the Spring of 2018 in Canada, there were eight Canadian illnesses of E. coli O157 with a similar genetic fingerprint to illnesses reported in the U.S. investigation.

In the United States as of June 27, 2018, 210 people infected with the outbreak strain of E. coli O157: H7 were reported from 36 states. Ill people ranged in age from 1 to 88 years, with a median age of 28. Sixty-seven percent of ill people were female. Of 201 people with information available, 96 (48%) were hospitalized, including 27 people who developed the hemolytic uremic syndrome. Five deaths were reported from Arkansas, California, Minnesota (2), and New York.

In Canada, as of November 23, 2018, there had been 22 confirmed cases of E. coli illness investigated in Ontario (4), Quebec (17), and New Brunswick (1). Eight individuals were hospitalized, and one individual suffered from the hemolytic-uremic syndrome. Individuals who became ill were between 5 and 93 years of age. The cases are evenly distributed among male and female individuals.

As of today, forty-three people infected with the outbreak strain of Shiga toxin-producing E. coli O157:H7 have been reported from 12 states. Illnesses started on dates ranging from October 8, 2018 to October 31, 2018. Sixteen people have been hospitalized, including one person who developed hemolytic uremic syndrome, a type of kidney failure.

Epidemiologic and traceback evidence from the United States and Canada indicates that romaine lettuce harvested from the Central Coastal growing regions of northern and central California is a likely source of the outbreak.

Ill people in this outbreak were infected with E. coli bacteria with the same DNA fingerprint as the E. coli strain isolated from ill people in a 2017 outbreak linked to leafy greens in the United States and to romaine lettuce in Canada. The current outbreak is not related to a spring 2018 multistate outbreak of E. coli O157:H7 infections linked to romaine lettuce.

CDC is advising that consumers not eat any romaine lettuce harvested from the Central Coastal growing regions of northern and central California. No common grower, supplier, distributor, or brand of romaine lettuce has been identified.

Thirty-two people infected with the outbreak strain of Shiga toxin-producing E. coli O157:H7 have been reported from 11 states.

Illnesses started on dates ranging from October 8, 2018 to October 31, 2018.

Thirteen people were hospitalized, including one person who developed hemolytic uremic syndrome, a type of kidney failure. No deaths have been reported.

The Public Health Agency of Canada has identified 18 ill people infected with the same DNA fingerprint of E. coli O157:H7 bacteria in two Canadian provinces: Ontario and Quebec.

Epidemiologic evidence from the United States and Canada indicates that romaine lettuce is a likely source of the outbreak.

Ill people in this outbreak were infected with E. coli bacteria with the same DNA fingerprint as the E. coli strain isolated from ill people in a 2017 outbreak linked to leafy greens in the United States and to romaine lettuce in Canada. The current outbreak is not related to a recent multistate outbreak of E. coli O157:H7 infections linked to romaine lettuce.

CDC is advising that consumers do not eat any romaine lettuce because no common grower, supplier, distributor, or brand of romaine lettuce has been identified.

In 2017, the CDC, several states, and the U.S. Food and Drug Administration(FDA) investigated a multistate outbreak of Shiga toxin-producing Escherichia coli O157:H7 (STEC O157:H7) infections.

Twenty-five people infected with the outbreak strain of STEC O157:H7 were reported from 15 states.

Illnesses started on dates ranging from November 5, 2017 to December 12, 2017.

Nine people were hospitalized, including two people who developed hemolytic uremic syndrome, a type of kidney failure. One death was reported from California.

In December 2017, the Public Health Agency of Canada (PHAC) investigated an outbreak of STEC O157:H7 infections in several provinces linked to romaine lettuce.

As of November 5, 2018, 164 people infected with the outbreak strain of Salmonella Reading have been reported from 35 states.

Tonight Jennie-O Turkey Store Sales, LLC, a Barron, Wis. establishment, is recalling approximately 91,388 pounds of raw ground turkey products that may be associated with an illness outbreak of Salmonella Reading, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced.

The Washington Post’s reporters, Kimberly Kindy and Brady Dennis jumped into FSIS’s “what’s an adulterant” thicket with their story posted yesterday “Salmonella outbreaks expose weakness in USDA oversight.”  The article is worth the read.

Regarding FSIS allowing the meat industry – chicken, beef, etc., to ship us all food tainted with Salmonella, what happened to my client and reported by the post says it all:

The Agriculture Department inspector showed up at Rick Schiller’s home in November to collect potential evidence from his freezer: three pounds of chicken thighs, wrapped in plastic and stamped with a Foster Farms label.

Schiller, a 51-year-old California advertising executive, had recently returned from a five-day stay in the hospital prompted by severe vomiting, diarrhea and an infection that left his joints throbbing and his right leg purple and twice its normal size.

“I’ve been around the block. I’ve had some painful things,” he said. “But nothing like this.”

He takes drops for his right eye, which is constantly congested, red and itchy. On cold nights, he carries firewood in his left arm because his right still feels weak.

“I don’t know what the long-term prognosis is going to be,” he said. “I’m just thankful that I’m alive.”

Mr. Schiller was part of one of two 2013 Foster Farm chicken Salmonella outbreaks that sickened over 500, putting 40% of those in the hospital.  And, guess what?  No recalls because Salmonella is not considered an adulterant despite what it does to Foster Farm’s customers. But, what if FSIS and the industry considered Salmonella an adulterate – like common sense tells most of us?  As the post reports, there is a history of success with calling pathogens what they are:

The agency declared a zero-tolerance policy for the strain in many beef products after hundreds of Americans fell ill and four children died in 1993 after eating tainted hamburger meat from fast-food chain Jack in the Box.

As researchers eventually identified other types of E. coli that were particularly virulent and resistant to antibiotics, those likewise got labeled “adulterants” by the USDA, meaning the agency considers them dangerous substances that should be banned from commerce. A ban gives the USDA legal authority to order recalls, something it does not have with Salmonella.

The result: Over time, deaths and infections from E. coli have decreased significantly.

“It worked,” said Seattle lawyer Bill Marler, who specializes in food poisoning cases and is representing Schiller. “Ninety-five percent of my cases used to be E. coli. Today it is nearly zero. The industry will kick and scream, but they can fix it.”

Go figure.

I have received a few emails and calls about what to do for Thanksgiving when there appears to be an ongoing outbreak and recall.  FSIS has some of the best advice – see below:

The Thanksgiving meal is the largest many cooks prepare each year. Getting it just right, especially the turkey, brings a fair amount of pressure whether or not a host is experienced with roasting one. The United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing food safety recommendations on how to properly prepare a turkey to make sure yours is both delicious and safe to serve.

“Unsafe handling and undercooking of your turkey can lead to serious foodborne illness, explains Maria Malagon, Director of Food Safety Education with USDA FSIS. “Turkeys may contain Salmonella and Campylobacter, harmful pathogens that are only destroyed by properly preparing and cooking a turkey.”

Consumers should follow certain steps to reduce the risk of foodborne illness. According to Ms. Malagon, “those handling and cooking Thanksgiving meals should be aware of the resources available to them and the measures they can take to keep food safe.”

Steps to follow before cooking a turkey:

  • Read labels carefully. Temperature labels show if the bird is fresh or frozen. If you plan to serve a fresh turkey, purchase it no more than two days before Thanksgiving.
  • Purchase two thermometers: a refrigerator thermometer to ensure the turkey is stored at 40 °F or slightly below and a food thermometer to make sure the cooked turkey reaches a safe 165 °F.
  • Thaw the turkey by using the microwave, the cold water method, or the refrigerator. The refrigerator method is USDA recommended.

Steps to follow when cooking a turkey:

  • Wash hands with warm water and soap for 20 seconds before touching any food to prevent the spread of many types of infection and illness.
  • Do not wash the turkey. This only spreads pathogens onto kitchen surfaces. The only way to kill bacteria that causes foodborne illness is to fully cook the turkey.
  • Keep raw turkey separated from all other foods at all times.
  • Use separate cutting boards, plates, and utensils when handling raw turkey to avoid cross-contamination. Wash items that have touched raw meat with warm soap and water, or place them in a dishwasher.
  • Cook the turkey until it reaches 165 °F, as measured by a food thermometer. Check the turkey’s temperature by inserting the thermometer in three places: the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing.

Steps to follow when consuming leftover Thanksgiving food:

  • Refrigerate leftovers within two hours to prevent bacteria from growing on the food.
  • Store leftovers in shallow pans or containers to decrease cooling time. This prevents the food from spending too much time at unsafe temperatures (between 40 °F to 140 °F).
  • Do not store stuffing inside a leftover turkey. Remove the stuffing from the turkey, and refrigerate the stuffing and the meat separately.
  • Avoid consuming leftovers that have been left in the refrigerator for longer than 3 or 4 days (next Tuesday to be exact). Use the freezer to store leftovers for longer periods of time.
  • Keep leftovers in a cooler with ice or frozen gel packs if the food is traveling home with a guest who lives more than two hours away.

As of November 5, 2018, 164 people infected with the outbreak strain of Salmonella Reading have been reported from 35 states.

Tonight Jennie-O Turkey Store Sales, LLC, a Barron, Wis. establishment, is recalling approximately 91,388 pounds of raw ground turkey products that may be associated with an illness outbreak of Salmonella Reading, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced.

The raw ground turkey products items were produced on September 11, 2018. The following products are subject to recall:

  • 1-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use by” dates of 10/01/2018 and 10/02/2018.
  • 1-lb. packages of “Jennie-O TACO SEASONED GROUND TURKEY” with a “Use by” date of 10/02/2018.
  • 1-lb. packages of “Jennie-O GROUND TURKEY 85% LEAN | 15% FAT” with a “Use by” date of 10/02/2018.
  • 1-lb. packages of “Jennie-O ITALIAN SEASONED GROUND TURKEY” with a “Use by” date of 10/02/2018.

The products subject to recall bear establishment number “P-190” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.

FSIS, and its public health partners, including the Centers for Disease Control and Prevention (CDC) and the Arizona Department of Health Services, have been conducting traceback activities for a sample of Jennie-O brand ground turkey in an intact, unopened package from a case-patient’s home. The patient tested positive for Salmonella Reading and the sample from the ground turkey matches the outbreak strain.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them.

Most ill in – Arizona 42, California 66, Colorado 50, Texas 13 and Utah 9.

According to the CDC, as of November 15, 2018, 246 people infected with the outbreak strain of Salmonella Newport have been reported from 25 states. Arizona 42, California 66, Colorado 50, Connecticut 1, Hawaii 4, Idaho 3, Iowa 1, Illinois 1, Indiana 1, Kansas 1, Kentucky 1, Massachusetts 1, Minnesota 2, Missouri 3, Montana 8, New, Mexico 9, Nevada 3, Ohio 9, Oklahoma 4, Oregon 1, South Dakota 6, Texas 13, Utah 9, Washington 3 and Wyoming 4.

Illnesses started on dates ranging from August 5, 2018 to October 16, 2018. Ill people range in age from less than one year to 88, with a median age of 38. Fifty-six percent are male. Of 168 people with information available, 59 (35%) have been hospitalized. No deaths have been reported.

Illnesses might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks.

Whole genome sequencing analysis did not identify predicted antibiotic resistance in 180 Salmonella bacteria isolates from 176 ill people and four food samples.

State and local health departments continue to ask ill people questions about the foods they ate and other exposures in the week before they became ill. Of 137 people interviewed, 123 (90%) reported eating ground beef at home. This percentage is significantly higher than results from a survey of healthy people in which 40% of respondents reported eating any ground beef at home in the week before they were interviewed.

Epidemiologic, laboratory, and traceback evidence indicates that ground beef produced by JBS Tolleson, Inc. is a likely source of this outbreak.

On October 4, 2018, JBS Tolleson, Inc. recalled approximately 6.9 million pounds of beef products that may be contaminated with Salmonella Newport.

Officials in Arizona collected an unopened package of ground beef from an ill person’s home. The outbreak strain of Salmonella Newport was identified in the ground beef. Whole genome sequencing showed that the Salmonella identified in the ground beef was closely related genetically to the Salmonella in samples from ill people. The ground beef was one of the products recalled on October 4, 2018.