outbreak in the Chicago area that has been linked to ground beef., with cases being reported in Chicago as well as DuPage, Kane, Lake, McHenry, Will and suburban Cook counties.
Officials have yet to identify a source of the ground beef, yet are reminding residents to always cook ground beef to an internal temperature of 160 degrees and to check the temperature with a food thermometer.Feeling out of the loop? We'll catch you up on the Chicago news you need to know. Sign up for the weekly
According to health officials, the date of the illness' onset ranges from April 25 to May 18, with a small number of cases in neighboring states also under investigation by the Centers for Disease Control and state health departments., which can be found in beef, pork and chicken.Separate: Keep food that won’t be cooked separate from raw meat and poultry.
Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs. For ground beef, it should have a minimum internal temperature of 160°F. Chill: Refrigerate perishable food within 2 hours, or within 1 hour if food is exposed to temperatures above 90°F, like a hot car or a picnic. Thaw food in the refrigerator, not on the counter.include diarrhea , fever and cramps. Nausea, vomiting and headaches are also reported as symptoms.