CDC Warns of 'Super' Salmonella in Beef, Cheese

This bacterial strain was first seen in 2017 and has already caused 255 Americans in 32 states to become ill. It's expected that many more cases will be seen.

The U.S. Centers for Disease Control and Prevention has pinpointed the source to contaminated beef from U.S. sources and soft Mexican cheese, which suggests that cattle in both countries are infected.

"The resistant strains developed in animals, and those strains can then be transmitted to humans," explained lead researcher Dr. Ian Plumb, a CDC medical epidemiologist.

To protect yourself from salmonella, the CDC advises cooking steaks and roasts to at least 145 degrees Fahrenheit followed by a three-minute rest time, cooking ground beef and hamburgers to 160 degrees F, and avoiding unpasteurized cheese.

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