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Does socioeconomic status play a role in whether or not you get sick in a Salmonella outbreak from ground beef?
Inquiring minds want to know. And so did some scientists.
This was the topic of a recently published paper in the Journal of Food Protection by Centers for Disease Control and Prevention (CDC) scientists.
But first, lets talk about Salmonella before we dive into the paper.
Salmonella is a type of bacteria often responsible for foodborne illness. Non-typhoidal Salmonella (the more common version) causes an estimated 1.4 million illnesses in the United States each year. This accounts for around 26,000 hospitalizations and 400 deaths.
The environment, infected animals, and contaminated food or water are typical ways people get sick.
This paper talks specifically about ground beef. So, let’s start there.
The first recorded outbreak linking Salmonella to ground beef was documented in 1975. As more data became available over the years, sets of conclusions could be made.
While most people think of E. coli as a germ associated with ground beef, Salmonella is a big offender as well. In fact, 2021 data indicates that all Salmonella-related foodborne illnesses were attributable to contaminated ground beef.
This study examined 10 Salmonella outbreaks between 2012 and 2018 that were associated with ground beef.
These outbreaks resulted in 737 illnesses, 206 hospitalizations, and one death. One outbreak (the study labels Outbreak 10) accounted for over half of those illnesses.
Some of these outbreaks involved risky dishes. For example, Outbreak 2 involved kibbeh, a Middle Easter dish sometimes served raw. Outbreak 8 involved an Ethiopian dish called kitfo that contains minced raw beef. The third raw meat source was in Outbreak 9. This outbreak was linked to “cannibal sandwiches.” A dish popular in the Upper Midwest where raw ground beef with raw onion are served on bread.
There is rare, which you never want to do with ground beef. And then there is raw, which is an illness waiting to happen.
Researchers wanted to better understand the human factor of these outbreaks. Do certain social characteristics or demographics play a role in risk factors? Are certain groups of people more likely to become sick in an outbreak?
Certain socioeconomic status variables were analyzed to see if there is a connection between some of these characteristics and number of people with those characteristics involved in an outbreak. In this case, a Salmonella outbreak associate with ground beef.
Why Salmonella and ground beef?
About half of all Salmonella outbreaks were tied to ground beef during the study period.
Compared to the general population, some groups were overrepresented in outbreak statistics.
Based on the 10 outbreaks analyzed in this study, non-Hispanic white person and non-Hispanic American Indians, and non-Hispanic Asians were overrepresented in ground beef Salmonella outbreaks.
As were those living in non-metropolitan counties and those living in counties with high social vulnerability.
Other increased risk factors included age, language barriers, housing type, and transportation. All the things that contribute to the socioeconomic status of those involved in the outbreak.
The study followed factors that mirrored the Social Vulnerability Index – a scale used to better understand social and health disparities and the economic and social consequences of a public health emergency.
Most of those involved in these Salmonella outbreaks associated with ground been ranked higher on the social vulnerability index indicating socioeconomic status is a significant indicator of illness.
For example, those in minority households with English language “less than well” were had high representation. The paper indicates that information available about ground beef safe handling activities may not be understood as well as if it were in their native language.
Certain cultural practices also rank higher on the vulnerability index. Risky foods, like those involving raw ground beef, contribute to cultural overrepresentation.
Aspects of housing were also considered. Access to effective storage appliances, like refrigerators that can safely store ground beef, or cooking appliances that are capable of cooking to appropriate temperatures were also considered. These aspects also ranked high on the vulnerability index.
All of these individual concepts, when added up, increase the risk of Salmonella illness.
Certain symptoms are commonly seen with Salmonella illness. However, only specialized laboratory tests can confirm your illness.
Common Salmonella symptoms include:
These symptoms can range from mild to severe and may begin anywhere from 6 hours to 6 days after exposure. Most people recover on their own without medical treatment within 4 to 7 days. For some, however, symptoms may be so severe that additional treatment or hospitalization is necessary.
Contact your healthcare provider if you have:
If you have been impacted by a Salmonella infection and wish to make a legal claim, The Lange Law Firm, PLLC has a Salmonella lawyer that can help!
The Lange Law Firm, PLLC has won millions of dollars for families just like yours in product contamination and liabilities cases. Reach out to go over the details of your situation to determine if you have a legal case.
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By: Heather Van Tassell (contributing writer, non-lawyer)
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