Officials advise consumers to make sure beef is handled carefully and cooked thoroughly, but they do not tell people to stop eating or buying beef.
So far, infections have been reported in Colorado (3 cases), California (2 cases), Kansas (2 cases), Iowa, Oklahoma and Texas, the agency noted.
The Center for Disease Control has put out a warning after "investigating a multistate outbreak of Salmonella Dublin infections linked to ground beef".
Considering that there are typically 1.2 million cases of illness associated with Salmonella every year, and up to 450 deaths in the United States alone, it makes sense that the CDC does not seem quite as concerned about the current issues with ground beef as people might expect. Eight of those people were hospitalized and one person has died.
The salmonella strain was found in a leftover ground beef package left in one patient's home in California, and in six samples of raw beef products from slaughter and meat processing facilities, the CDC said. Those who have contracted Salmonella have reported consuming different types and brands of ground beef purchased from many different locations.
In order to ensure that beef is safe to eat, health officials said consumers should be cooked to an internal temperature of 160 degrees Fahrenheit. "This outbreak is a reminder that raw and undercooked ground beef can have germs in it that can make you sick and can contaminate areas where food is prepared".
Cook ground beef to an internal temperature of 160°F. The bacteria can also spread through the bloodstream to other parts of the body. Any surfaces or utensils that were exposed to raw ground beef should be cleaned.
The CDC says most people infected with salmonella will endure diarrhea, fever, and stomach cramps from 12 to 72 hours after exposure.
Though most recover within four to seven days without treatment, some severe cases might call for hospitalization.
For more information on the outbreak, visit the CDC's website.