Question

A Salmonella outbreak involving 107 confirmed and 51 probable cases occurred in Dodge County, Wisconsin. The illness was caused by eating raw ground beef commonly known as steak tartare. Investigators suspect inadequate cleaning of the meat grinder may have been the cause of the problem. Employees of the butcher shop where the ground beef was purchased indicated that the parts of the grinder were cleaned and sanitized at the end of each day. However, the auger housing, which was attached with nuts and bolts, could not be easily removed for cleaning and sanitizing. Employees indicated they had been instructed not to remove the auger housing for cleaning.

1. What went wrong?

Answer 1

The Salmonella outbreak was likely due to inadequate cleaning of a meat grinder's auger housing at a butcher shop, resulting in contamination of the raw ground beef used for steak tartare. Proper cleaning and cooking practices are crucial to preventing such foodborne illnesses.

Step-by-step explanation:

The cause of the Salmonella outbreak in Dodge County, Wisconsin, was likely due to improper sanitation of the meat grinder used for making the raw ground beef for steak tartare. While the employees of the butcher shop indicated that most parts of the grinder were cleaned and sanitized daily, the auger housing, secured with nuts and bolts, was not regularly removed and properly cleaned. Without thorough cleaning of all components, the grinder could harbor Salmonella bacteria, leading to contamination of the food prepared with it.

Consuming raw or undercooked ground beef, as well as other products like milk, juice, vegetables, sprouts, and water, if contaminated, can lead to foodborne illnesses. Typically, the most dangerous foodborne pathogens include certain serotypes of E. coli, Salmonella, Listeria, Campylobacter, and Vibrio, all of which are preventable with appropriate food handling, cooking, and sanitation practices.