FoodFacts.com will be looking at Salmonella today.
As of April 6, 2012, 100 people have been stricken with Salmonella in an outbreak that has spread across 19 states. The specific serotype is Salmonella Bareilly. Dates for the onset of the illness ranges from January 28 to March 25, with reported cases of the disease occurring in people ranging from 4 years of age to 78. People who are reported to have contracted Salmonella live from Texas eastward, with New York having the highest number of reported cases thus far at 23, and Arkansas, Mississippi and Missouri have the lowest number of reported cases at one. The outbreak has resulted in 10 hospitalizations, but no deaths.
While the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) are working together on an investigation into the cause of this outbreak, there has yet to be an official food source identified, but it has been said that the cause of the outbreak is most definitely a food source. One possibility being investigated by the FDA is sushi, as several people who were infected reported eating sushi, sashimi, or other related products in the week prior of infection symptoms showed up.
This particular serotype of Salmonella is actually one of the rarer ones. Symptoms of being infected with Salmonella include:
– Abdominal Cramps
– Diarrhea (which can be bloody and with mucus)
– Rose spots
The symptoms of Salmonella infection can typically last up to seven days, with symptoms showing up anywhere from 12 to 72 hours after coming into contact with the bacteria. Most people recover without treatment, but some may be hospitalized for dehydration caused by the symptoms of the infection.
Some common foods that have caused Salmonella outbreaks in the past include ground beef, ground turkey, cantaloupe, and whole, fresh imported papayas, all in 2011 alone. In 2010, alfalfa sprouts and shell eggs sickened 140 people and over 1900 people, respectively.
So how can you protect yourself against Salmonella? First and foremost, make sure you cook your food thoroughly. The better it’s cooked, the more likely you are to kill the germs in it. Also, make sure to wash your cooking utensils and prep area thoroughly, as well as your hands often. Finally, pay attention to the news and food recalls – if you have a product listed in a recall, don’t hesitate to get rid of it. It could save you some agony down the road. There is no medication to prevent the disease, but you can cut down your chances of developing the infection by following a few basic safety tips such as the ones listed above.
Wishing you a safe and healthy week from FoodFacts.com!