WHAT WOULD BE THE POSSIBLE CAUSE OF SALMONELLA OUTBREAK? 2. HOW COULD THIS OUTBREAK HAVE BEEN PREVENTED? 3. IS THERE ANY ALTERNATIVE MACHINE TO BE USED IN GRINDING THE MEAT
A SALMONELLA OUTBREAK INVOLVING 107 CONFIRMED AND 51 PROBABLE CASES OCCURRED IN DODGE COUNTY, WISCONSIN.
THE ILLNESS WAS CAUSED BY EATING RAW BEEF COMMONLY KNOWN AS STEAK TARTARE.
INVESTIGATION SUSPECT INADEQUATE CLEANING OF THE MEAT GRINDER MAY HAVE BEEN THE CAUSE OF THE ILLNESS.
EMPLOYEES OF THE BUTCHER SHOP WHERE THE GROUND BEEF WAS PURCHASED INDICATED 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.
QUESTION:
1. WHAT WOULD BE THE POSSIBLE CAUSE OF SALMONELLA OUTBREAK?
2. HOW COULD THIS OUTBREAK HAVE BEEN PREVENTED?
3. IS THERE ANY ALTERNATIVE MACHINE TO BE USED IN GRINDING THE MEAT?
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