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Salmonella Blog

Surveillance & Analysis on Salmonella News & Outbreaks

Salmonella Paratyphi B variant L(+) tartrate(+) Outbreak Announced

CDC is collaborating with public health officials in several states and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of Salmonella Paratyphi B variant L(+) tartrate(+) infections. The investigation has not conclusively identified the source of this outbreak, but most ill people interviewed reported eating sushi made with raw tuna in the week before becoming ill. The investigation is ongoing and has not identified a common brand or supplier of raw tuna linked to illnesses.

This outbreak is caused by Salmonella Paratyphi B variant L(+) tartrate(+) bacteria. The illness caused by this bacteria typically includes diarrhea, fever, and abdominal cramps 12-72 hours after being exposed. Salmonella Paratyphi B variant L(+) tartrate(+) does not cause paratyphoid fever, enteric fever, or typhoid fever.

Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. PulseNet is the national subtyping network of public health and food regulatory agency laboratories coordinated by CDC. DNA “fingerprinting” is performed on Salmonella bacteria isolated from ill people by using a technique called pulsed-field gel electrophoresis, or PFGE. PulseNet manages a national database of these DNA fingerprints to identify possible outbreaks. This PFGE pattern has never been seen before in the PulseNet database.

As of May 21, 2015, a total of 53 people infected with the outbreak strain of Salmonella Paratyphi B variant L(+) tartrate(+) have been reported from 9 states. Most of the ill people have been reported from the southwestern United States, or reported travel to this part of the country in the week before they became ill. The number of ill people reported from each state is as follows: Arizona (10), California (31), Illinois (1), Mississippi (1), New Mexico (6), South Dakota (1), Virginia (1), Washington (1), and Wisconsin (1).

Illness onset dates range from March 5, 2015 to May 3, 2015. Ill people range in age from younger than 1 to 83 with a median age of 31, and 47% are female. Among 46 people with available information, 10 (22%) have been hospitalized, and no deaths have been reported.

Kenosha County Division of Health Investigation Foodborne Outbreak

The Kenosha County Division of Health is currently investigating an outbreak of Salmonella in the community after receiving several reports of cases in the county. The Division of Health is investigating food purchased over Mother’s Day weekend (May 9-10, 2015) at Supermercado Los Corrales (3933 52nd Street, Kenosha 53144) in Kenosha County as a possible source of the outbreak. As of today, the source of the outbreak has not been confirmed. The Division of Health is currently working with the facility. The meat and food preparation area of the Supermercado is temporarily closed while the investigation is ongoing, but the remainder of the establishment is open.

The investigation began on May 15, 2015 when the Division of Health staff received positive Salmonella lab reports. Interviews with ill individuals are being conducted and laboratory testing is currently underway.

Salmonellosis is an illness with variable severity. People infected with Salmonella bacteria may experience the following symptoms:
• Diarrhea
• Fever
• Abdominal pain
• Nausea
• Vomiting

The illness usually lasts 4 to 7 days and most persons recover without treatment. Bloodstream infections are infrequent but can be quite serious, particularly in the very young or elderly. Anyone who is experiencing the symptoms listed above for more than 4 days should contact their health care provider.

Salmonella bacteria are usually transmitted to humans by eating foods contaminated with the bacteria. Thorough cooking kills Salmonella. Food may also become contaminated by the hands of an infected food handler who did not wash hands with soap after using the bathroom. The illness is passed from the feces of people or animals to other people or animals. Salmonella is identified through laboratory testing of the stool of an infected person.

Salmonella paratyphi Outbreak Expands Into New Mexico

The New Mexico Department of Health, the City of Albuquerque Environmental Health Department, and the New Mexico Environment Department are jointly investigating a cluster of illness caused by Salmonella paratyphi. There have been six confirmed cases reported in New Mexico residents, with onsets of illness from April 4 to May 1, 2015. Five individuals reside in Bernalillo County and one resides in Sandoval County. The cases range in age from 23 to 68 years, and one individual was hospitalized as a result of the illness.

At this time, the investigation is still ongoing regarding the source of the outbreak. Five out of the six people reported eating sushi containing raw fish. The City of Albuquerque Environmental Health Department and the New Mexico Environment Department are investigating possible exposures linked to sushi. Federal agencies including the CDC and other states are also involved in the investigation following additional illnesses associated with the same Salmonella paratyphi strain in their respective jurisdictions.

“People at risk of severe illness associated with Salmonella paratyphi, including the elderly and very young and anyone who is immunocompromised, are urged to not consume any raw seafood product,” advises Department of Health Cabinet Secretary Retta Ward, MPH. “Anyone with nausea, diarrhea (with or without blood), abdominal cramping and fever, especially after recently eating raw fish, should seek medical attention. Healthcare providers are advised to get stool cultures from patients presenting with diarrhea and fever.”

The most common sources of Salmonella infection are undercooked poultry, eggs, and meat. Pet birds and reptiles as well as other pets with diarrhea can transmit Salmonella. To prevent illness, thorough hand washing with soap and water prior to food preparation or consumption is recommended. Salmonella can be killed by cooking foods to an internal temperature of 165°F. Therefore, consumers of raw or undercooked fish and meat products may be at increased risk of illness.

Any provider who suspects a patient is ill with Salmonella can contact the New Mexico Department of Health’s on call epidemiologist at 505-827-0006 24 hours a day, seven days a week.

Salmonella in Santa Barbara

Tuna-Sushi-Salmonella-RecallThe Ventura County Public Health Department announced a Salmonella Paratyphi outbreak on Monday. Eighteen cases have already been confirmed in Southern California with one case in Santa Barbara County and four in Ventura County. Seven other cases are from out-of-state, most of who had travel to Southern California.

In a statement released to the media, the Ventura County Health Department said the cause of the outbreak remains under investigation. “As of April 17th, 10 out of 10 people who completed detailed food questionnaires stated they had consumed sushi, and over 80 percent reported having eaten raw tuna,” said the Health Department. Twenty percent of affected patients have been hospitalized.

This particular strain of Salmonella had never been seen before March 2015, but the Health Department said that a closely related strain was responsible for a Salmonella outbreak that occurred in California and Hawaii back in 2010. That outbreak was found to be linked to raw tuna imported from Indonesia. “This strain is genetically different from the 2010 strain, so it appears the two strains are unrelated at this time,” noted the Health Department.

Nuts with Salmonella Recalled

Whole Foods Market is voluntarily recalling packaged raw macadamia nuts due to possible Salmonella contamination. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The product was labeled as “Whole Foods Market Raw Macadamia Nuts” and was packaged in 11 oz. plastic tubs. The recalled product has a best-by date of Feb. 4, 2016 and a UPC code of 7695862059-1.

Recalled items were sold in AR, AZ, CA, CO, HI, KS, LA, NM, NV, OK, TX, and UT Whole Foods Market Stores.

Hines Nut Company, Dallas, TX, today announced a voluntary recall of WALNUT HALVES & PIECES, Lot Number 6989.  The product was supplied by GOLD STATE NUT COMPANY of Biggs, CA, and packaged by Hines Nut Company. There is a possibility these nuts may be contaminated with Salmonella.

Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and those with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The product was packaged and distributed as follows:

HINES NUT BRAND

  • 128 cases, 25 trays per carton, in black foam trays with a Green and Gold Label
  • Tray weight of 16 ounces
  • Packaged  March 3, 2015
  • Lot Number 6989 printed on label
  • Best Buy Date of 12.28.15
  • UPC 07826406516-5

Distributed in Texas via Randalls Food Stores

Organic Sesame Ginger Dressing After Testing Positive For Salmonella

Conway Import Co., Inc. is recalling Conway Organic Sesame Ginger Dressing and Conway Citrus Organic Vinaigrette Dressing because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Product was distributed in Illinois, Maryland, Georgia, Florida, Pennsylvania, New Jersey, New York and Texas through direct deliveries.

The products were packed in plastic gallon jars with the mfg. code printed on the top of the cap and the cardboard shipping container.

Conway Organic Sesame Ginger Dressing Recipe Code N-22

MFG.CODE DATE: 28814….363014….030015….051015

Conway Citrus Organic Vinaigrette Dressing Recipe Code L-18

MFG.CODE DATE: 276014….337014

There have been no illnesses reported to date.

This recall was a result of a recall by FRONTIER CO-OP for a possible health risk from ORGANIC GARLIC POWDER.

Salmonella Test Prompts Nut Recall

Texas Pecan Company Inc. of Dallas, Texas, is voluntarily recalling the items stated below; (refer to Table in Paragraph 3), because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The recalled packaged Macadamia Nuts and Gift Tins: The Executive, Junior Executive, Sweet-N-Salty and Mini Sweet-N-Salty were distributed nationwide in our retail store and through mail orders.

The product comes in an 8 ounce and 16 ounce, clear plastic bags and in our gift tins identified by the name of The Executive, Junior Executive, Sweet-N-Salty and Mini Sweet-n-Salty, sold in the months of November and December 2014, with a pack date of 14320 through 14365, located on the bottom left hand corner of the label.

UPC PRODUCT NAME PACK SIZE PACK DATE
031 MACADAMIA, RAW WHOLE 16 OUNCE 14320 THRU 14365
032 MACADAMIA, RAW WHOLE 8 OUNCE 14320 THRU 14365
033 MACADAMIA, WHOLE *(R/S) 16 OUNCE 14320 THRU 14365
034 MACADAMIA, WHOLE *(R/S) 8 OUNCE 14320 THRU 14365
321-54 THE EXECUTIVE GIFT TIN 1 SECTION OF 5 POUND TIN 14320 THRU 14365
320-34 JUNIOR EXECUTIVE TIN 1 SECTION OF 3 POUND TIN 14320 THRU 14365
337-56 SWEET-N-SALTY TIN 1 SECTION OF 5 POUND TIN 14320 THRU 14365
14320 THRU 14365 MINI SWEET-N-SALTY TIN 1 SECTION OF 2 POUND TIN 14320 THRU 14365
No illnesses have been reported to date in connection with this problem, but we voluntarily ask that you discontinue use of the product, stated above, per date of this notification.

The potential for contamination was noted after some routine sampling tests by the FDA revealed the presence of Salmonellain the Macadamia Nuts received from our supplier in November and December 2014.

Production of the product has been suspended while the FDA and our supplier continue their investigation as to the source of the problem.

Boise Restaurant Closed After Salmonella Schwarzengrund Illnesses

635642012386968382-Pho-TamThe Boise Central District Health Department on Thursday suspended the food establishment license of Pho Tam restaurant, located at 1098 N. Orchard St., linked to five cases of Salmonella poisoning.

Pho Tam was shut down after health inspectors found two critical violations of food safety regulations and two other violations.

“Due to the violations identified today, we determined they were not demonstrating proper practices to prevent foodborne illness so we suspended their food establishment license,” health department spokeswoman Christine Myron said in an email sent to The Idaho Statesman.

The closure order came just a day after health department officials held one-on-one education training with the Vietnamese restaurant’s employees on proper food safety procedures.

Pho Tam has 15 days to contact the health department to request a compliance conference to discuss with owner Long Doan the major risk factors that were found and develop a plan to control the risk factors that could make customers sick.

At an inspection last June, health inspectors found five violations, two of them critical. The restaurant was written up for inadequate hand-washing facilities for workers and improper cleaning and sanitizing of food contact surfaces, both critical violations. The other violations dealt with thermometers, dishwashing machinery and the restaurant’s physical facilities. Two follow-up inspections in July found only one violation, dealing with the physical facilities. No violations were detected during a July 23 inspection.

The strain that sickened Pho Tam’s customers, Salmonella Schwarzengrund, is relatively rare.

Arizona Winery Link in Salmonella Outbreak Shut

6914024103_383b2e512b_zThe Pinal County Public Health Services District (PCPHSD) took action today to temporarily suspend the food establishment permit of the Windmill Winery in Florence.

The temporary suspension is being conducted while officials with PCPHSD conduct an investigation into a Salmonella outbreak that is linked to a wedding that took place at the facility on March 19.

The PCPHSD was alerted to the outbreak after they received a call from a participant of the wedding who reported that several attendees were sick and at least 4 were hospitalized.  At that time Public Health officials began an investigation into the Windmill Winery’s food practices and discovered that the operators had exceeded their legally allowable level of food preparation and used a non-permitted caterer.

“All are serious violations of the Pinal County Environmental Health Code and Arizona state statute,” said PHPSD Director Tom Schryer.  “Our inspection and preliminary review of the practices of this operator found several potential sources of this outbreak, but it will take at least the next several days to determine the cause.”

Schryer stated the public’s health and safety are at the forefront of this action.

“While we search for an exact cause the prudent thing to do is suspend food service in the facility so that is the action I am taking today,” Schryer said.  “The goal is to protect the public’s safety.”

The exact cause of the illnesses will be under investigation for some time.

As of April 3, at least 22 people have been reported ill that attended the wedding, but this number is expected to grow as the investigation progresses.  The PCPHSD is working with State health officials and the CDC to investigate these cases.

Most people infected with Salmonella develop fever, diarrhea, and abdominal cramping that starts between 12 and 72 hours after exposure.  Symptoms typically last four to seven days and most people recover without any treatment.  However, in some the infection may become severe and require hospitalization.  The elderly, infants, and those with impaired immune systems are at higher risk of more serious disease in this case one of those hospitalized was a young child.

Nutiva Recalls Salmonella Superfood

183609Nutiva, an Organic Superfoods company, has initiated a voluntary product recall of the following O’Coconut™ products after being notified by supplier that samples of a raw material in this product have the potential to be contaminated with Salmonella. “We are choosing to voluntarily recall three of our O’Coconut items as a precautionary measure to provide the safest products for our customers,” states John Roulac, Nutiva’s CEO.

Salmonella is an organism that can cause serious and sometimes fatal infections in young children, elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses.

Consumers who have purchased these items are urged not eat the product, and to dispose of it or return it to the where it was originally purchased. Please be aware that we have received no customer complaints to date about any of the above listed products.