Emerging Strain of Salmonella Raises Concern
An investigation into an emerging strain of multidrug-resistant Salmonella Newport that was linked to beef obtained in the United States and soft cheese (likely unpasteurized) from Mexico is described in the August 23 issue of CDC’s Morbidity and Mortality Weekly Report. During June 2018–March 2019, CDC identified 255 people from 32 U.S. states who were infected with this strain, which appears to have spread from cattle in the United States and Mexico.
Testing showed that azithromycin and ciprofloxacin – two commonly prescribed oral antibiotics that are usually effective in treating severe Salmonella infections – might not work against this strain. Most patients with Salmonella infections recover without antibiotics, but those with severe infections need antibiotics. Resistant infections can be harder to treat, and patients may be at increased risk for developing serious complications.
Consumers should always cook beef to a safe internal temperature and check it with a food thermometer: 160°F for ground beef; 145°F for steaks and roasts, then let them rest for 3 minutes before cutting or serving. If you’re eating soft cheese such as queso fresco, make sure the label says “Made with pasteurized milk.”
In addition, the U.S. Department of Agriculture released a studyexternal icon this week that advised against washing raw poultry, because bacteria can easily spread when surfaces are not effectively cleaned and sanitized afterward. Results from an observational study of 300 people in test kitchens showed that of the people who washed chicken, 60 percent had bacteria in their sink afterward. In addition, 14 percent still had bacteria in their sinks even after cleaning them.