Sixteen people in five states have been sickened with salmonella infections, including several who ate raw ground beef, government health officials said. 

No one has died, but half of the people have been hospitalized. Nine of the victims are in Michigan, but three were reported in Wisconsin, two in Illinois and one each in Arizona and Iowa, the Centers for Disease Control and Prevention reported. 

The illnesses were caused by the same rare strain of salmonella Typhimurium, CDC officials said. This strain has a genetic fingerprint rarely seen previously. 

Tracking by state and federal officials indicated that the ground beef was produced by Jouni Meats, Inc., of Sterling Heights, Mich., and Gab Halal Food of Troy, Mich., which together recalled more than 1,000 pounds of ground beef last week. 

Seven of the victims indicated they had eaten a raw ground beef dish called kibbeh at the same restaurant, which had acquired beef from the two retailers. Kibbeh is a dish typically made of finely ground meat, minced onions and bulgur wheat.

CDC officials say people should not eat raw or undercooked ground beef. Anyone who has products made by the companies should discard them or return them to the place of purchase. 

Salmonella infections can be serious for children under age 5, older adults and those with weakened immune systems. 

Related stories: 

• New 'test and hold' rule aims to make meat safer
• 'Pink slime' in your meat? USDA labels to tell you

Related:

Trader Joe's peanut butter recalled for salmonella risk

Ricotta salata maker on import alert after listeria outbreak

At least 33 people are sick, including 11 hospitalized, from salmonella-tainted ground beef linked to nearly 30,000 pounds of recalled hamburger on Sunday.

People in seven states have been infected with salmonella Enteritidis linked to beef produced by Cargill Meat Solutions of Wyalusing, Pa., officials with the Centers for Disease Control and Prevention said Monday.

The 85-percent lean ground beef was produced on May 25. 

Ill people include 14 in New York, 10 in Vermont, three in Massachusetts, two in Virginia and New Hampshire and one in Maine, the CDC said.

Illnesses began in early June. Those that occurred after June 29 might not yet be reported because of the lag in time between when illness occurs and when it’s documented.

Cargill officials recalled 29,339 pounds of meat, packaged in 14-pound chubs, after the outbreak was detected. Federal officials with the U.S. Department of Agriculture’s Food Safety and Inspection Service linked the beef to five infected patients.

Consumers should check their freezers for recalled products and discard them. The recalled meat bears the establishment number “EST.9400” inside the USDA mark of inspection.

Related stories on Vitals:

• Salmonella scare: 29,339 pounds of beef recalled
• Salmonella by mail? Hatchery sparks 8-year outbreak
• Dry dog food salmonella outbreak sickened 49, CDC says

Nineteen people in seven states have been diagnosed with salmonella infections after reportedly eating ground beef from a chain of Maine-based supermarkets, government health officials said.

The illnesses have all been traced to Hannaford, a Scarborough grocery chain that recalled an undetermined amount of ground beef on Dec. 15, according to the United States Department of Agriculture. The beef was marked with a sell-by date of Dec. 17.

The strain of salmonella Typhimurium detected in the outbreak appears to be resistant to common drugs, which can make the foodborne illness more difficult to treat. Of 15 victims who provided information to the Centers for Disease Control and Prevention, seven have been hospitalized. No deaths have been reported.

Illnesses began on or after Oct. 8 and have been reported through mid-December. Illnesses that occurred after that time might not have been reported yet because of the lag between when a person becomes sick and when they reach out to health officials.

Consumers should check their homes for the recalled products, which are listed here.

Salmonella infections can cause diarrhea, fever and abdominal cramps within hours or days. Illness usually lasts four to seven days. 

Related stories:

Second chance for faulty foods? FDA calls it 'reconditioning'

FDA: Moldy applesauce repackaged by school lunch supplier