CDC has provided an update on its collaboration with state health departments and the Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) in an investigation into a multistate outbreak of Salmonella Typhimurium infections.  Epidemiologic and traceback investigations linked this outbreak to eating ground beef purchased from Hannaford Supermarkets, a grocery chain based in Maine.  Reported purchase dates range from October 12, 2011 to November 20, 2011. 

Public health investigators are using DNA "fingerprints" of Salmonella bacteria obtained through diagnostic testing with pulsed-field gel electrophoresis (PFGE) to identify cases of illness that may be part of this outbreak.  The PFGE pattern associated with this outbreak has been seen before in the U.S. PulseNet tracking system, but typically caused less than 3 cases per month in the U.S.

Preliminary testing shows that the outbreak strain of Salmonella Typhimurium is resistant to several commonly prescribed antibiotics. This antibiotic resistance may be associated with an increase in the risk of hospitalization or possible treatment failure in infected individuals.

A total of 19 persons infected with the outbreak strain of Salmonella Typhimurium have been reported from 7 states. Cases have been identified in: Hawaii (1), Kentucky (1), Massachusetts (1), Maine (4), New Hampshire (6), New York (5), and Vermont (1).  Ill persons range in age from 1 year to 79 years old, with a median age of 44 years old. Among the 15 ill persons with available information, 7 (47%) have been hospitalized. No deaths have been reported.

On December 15, 2011, Hannaford recalled an undetermined amount of fresh ground beef that bears sell-by dates of December 17, 2011 or earlier.  The products subject to recall are any size package of the following:

• 73% Hannaford Regular Ground Beef
• 75% Hannaford Regular Ground Beef
• 80% Hannaford Regular Ground Beef
• 85% Hannaford Regular Ground Beef
• 90% Hannaford Regular Ground Beef
• 80% Taste of Inspirations Angus Ground Beef
• 85% Taste of Inspirations Angus Ground Beef
• 90% Taste of Inspirations Angus Ground Beef
• 85% Nature's Place Ground Beef
• 90% Nature's Place Ground Beef

Consumers should check their homes, including their freezers, for these recalled ground beef products and not eat them; restaurant and food service operators should not serve them. Consumers with questions about recalled ground beef products may contact Hannaford's Customer Information Center, 8 am to 8 pm at 1-800-213-9040, and choose option 6.

Most persons infected with Salmonella bacteria develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized. Salmonella infection may spread from the intestines to the bloodstream and then to other body sites and can cause death unless the person is treated promptly with antibiotics. Older adults, infants, and those with impaired immune systems are more likely to have a severe illness from Salmonella infection.   The antibiotic resistance exhibited in this outbreak strain may make complications more difficult to treat.