CDC Investigation into E. coli O103 Outbreak Update [US]

US FlagUS/Atlanta: Centers for Disease Control and Prevention ("CDC") LogoThe US Centers for Disease Control and Prevention (“CDC”), an Atlanta, Georgia based health promotion and disease prevention authority, updates its investigation notice concerning the Shiga toxin-producing Escherichia coli (“E. coli”) O103 outbreak that has sickened at least 109 people from five (5) US states.


Direct link:

Additional information:
The Centers for Disease Control and Prevention (“CDC”) reports this Shiga toxin-producing E. coli O103 outbreak has caused at least 109 people to become sickened and ill.

Additional information is as follows:

  • The CDC, public health departments in several US states, the US Department of Agriculture’s (“USDA”) Food Safety and Inspection Service (“FSIA”) and the US Food and Drug Administration (“FDA”) are investigating a multi-state outbreak of Shiga toxin-producing E. coli O103 infections.
  • Seventeen (17) people of the 109 people affected have had serious enough illness to been hospitalized. No deaths and no cases of Hemolytic Uremic Syndrome (a type of kidney failure) have been reported at this time.
  • Preliminary interview information from ill people suggests that Ground Beef products are the source of this outbreak. At this time, no common supplier, distributor, or brand of Ground Beef has been identified.
  • Sickened people in this outbreak report eating Ground Beef products at home and in restaurants. The investigation is ongoing to determine the source of Ground Beef supplied to grocery stores and restaurant locations where ill people ate.
  • This is the third-largest multistate E. coli outbreak reported in twenty (20) years.
  • At this time, CDC is not recommending that consumers avoid eating Ground Beef or retailers stop serving or selling Ground Beef. The health authority is, however, reminding
    restaurants, institutions and consumers that Raw Ground Beef should always be handled safely and cooked thoroughly to kill germs that could cause foodborne illness.
  • The chances of illness increase when any meat is improperly or partially cooked. The safest way to ensure food safety is to use a meat thermometer and cook Beef to an internal temperature of 160 degrees F.
  • You can get more information about safe cooking temperatures from the the following Web site:
  • State and local public health officials are interviewing ill people to determine what they ate and other exposures in the week before their illness started. Federal and state regulatory officials use that information to guide efforts to identify a contaminated food and trace it to its source.
  • More information about the steps in a foodborne outbreak investigation can be found here:
  • This investigation is ongoing and the CDC will provide more information as it becomes available.

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Recalls Direct RIN: 11355-2019
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