In February 1995, the New Mexico Department of Health (NMDOH) investigated an outbreak of salmonellosis associated with carne seca, a locally produced beef jerky. Illness in 93 persons met the probable or confirmed case definitions. Ill persons reported purchasing the jerky at the localprocessing plant and eating the jerky during January 21-February 7;onset of symptoms occurred during January 22-February 11. Incubation periods for most (89%) persons were less than or equal to 3 days. The median age of ill persons was 22 years (range:2-65 years); 56 (60%) were male. Symptoms of the 93 persons included diarrhea (93%), bloody diarrhea (13%), abdominal cramps (87%), headache (74%), fever (61%), vomiting (43%), and chills (40%). The median duration of illness was 7 days (range: 1-40 days). Five persons (5.4%) were hospitalized.

Of the 93 cases, 40 were culture-confirmed. From the stool samples of these 40 ill persons, three Salmonella serotypes were isolated: Salmonella Typhimurium (31 persons), Salmonella Montevideo (12), and Salmonella Kentucky (11). Stool samples from 12 persons yielded two serotypes, and the sample from one patient contained all three serotypes. Samples of leftover beef jerky were obtained from five ill persons and from the manufacturer; 11 of the12 samples tested contained one or more of the three Salmonella serotypes isolated from the patients. Each of the Salmonella Typhimurium isolates obtained from 31 persons with culture-confirmed cases and from the beef jerky were the same uncommon phenotypic variant.

The processing plant that manufactured the contaminated beef jerky was inspected by state authorities on January 31. However, because the plant was not in production, processing-stage temperatures could not be obtained. The owner of the plant described the processing to include placement of slices of partially frozen beef on racks in a drying room at 140 F (60 C) for3 hours, then holding the meat at 115 F (46 C) for approximately 19hours; however, temperatures of the meat were never measured. Afterprocessing, the jerky was placed in uncovered plastic tubs for saleto the public. The plant owner, who performed all the work in the plant, denied a history of recent gastrointestinal illness but declined to provide a stool specimen. The plant voluntarily closed permanently on February 10. Salmonella was not isolated from environmental swabs taken from 20 surfaces within the plant on February 20.