Newark Restaurant, Iberia Peninsula, Source of Salmonella at Baptism and Christmas Parties

Posted by Salmonella Attorney on December 31, 2009

Newark health officials have linked the Iberia Peninsula restaurant to at several patrons hospitalized with many still on antibiotics.

According to the New Jersey Department of Health and Human Services, salmonellosis - the condition caused by swallowing the bacteria salmonella, a fecal bacterium - can last for five to seven days, with victims suffering diarrhea, vomiting and, in severe cases, chronic arthritis. The infection is most commonly passed through eating infected meat.

The Star-Ledger reported, "[o]ur inspectors have been there for many hours and we’re reinforcing what they already know," said Peter Dillon, director of inspections at Newark’s Department of Environmental Health.  The outbreak was first thought to have occurred on Sunday night after a baptism party that saw one man, Angelo Afonso, 71, hospitalized.  Employees at Leslie Furniture said they had frequented the restaurant Saturday and felt their symptoms Sunday, but it wasn’t until Monday that they realized it affected so many people.  Today, city officials said they received reports of another group being infected on Christmas Eve but will not be able to confirm the cases until next week.

Salmonella Scare at Newark Iberia Restaurant

Posted by Salmonella Lawyer on December 29, 2009

According to FOX News Newark, Health officials are investigating what may be a Salmonella outbreak at the Iberia Peninsula restaurant in Newark. Dozens of people got sick after a party in the Ironbound section of the city Sunday night. At least one person who was there has been hospitalized at Robert Wood Johnson Hospital in New Brunswick. Angelo Afonso's family says he is in the intensive care unit after suffering from severe gastrointestinal distress consistent with food poisoning.

More bad News About Drug-Resistant Salmonella

Posted by Salmonella Lawyer on December 27, 2009

The New York Times reported a month ago that "Salmonella: Drug-Resistant Strain of Bacteria Gains in Africa, With High Death Rates."  Apparently, yet another new drug-resistant strain of bacteria has emerged in the last decade in Africa and is causing unusual numbers of deaths there according to British and African researchers.  The strain, a drug-resistant Salmonella, ST313, has emerged in Africa.  The strain, a variant of Salmonella typhimurium, is named ST313. Its genome was decoded by researchers from the Wellcome Trust Sanger Institute and researchers in Kenya and Malawi.

Salmonella normally circulates in animals and reaches humans via food poisoning. (Consumer Reports a week ago that two-thirds of the chickens it had tested had campylobacter or salmonella, though not of this new strain.)

But after sequencing the bacterial DNA found in about 50 Africans with severe infections, the researchers said the ST313 strain appeared to be mutating to circulate in humans independently of animals, as, for example, drug-resistant staph infections now do.

ST313 “has rapidly gained resistance to many of the commonly used antibiotics in the field,” said Dr. Chisomo Msefula, a researcher, and the multi-drug-resistant form seems to be becoming dominant in parts of Africa as antibiotics knock out competitors.

Salmonella is Heat Resistant

Posted by Bill Marler on December 23, 2009

Salmonella was more resistant to heat treatment of whole cuts of beef than in ground beef products, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.

Although the interior of whole cuts of beef products has long been assumed to be sterile, contamination and survival of pathogens have been reported. Studies have found that Salmonella does migrate and survive inside the muscle. Researchers at Michigan State University evaluated the relationship between heat resistance of Salmonella and degree of grinding (whole muscle, coarsely ground, finely ground, and beef puree). All products came from the same original lot of beef and received the same thermal treatment.

Researchers suspected that the water status in meat may impact the effectiveness of Salmonella inactivation and that bacteria may be suspended in the liquid component of the food.

Salmonella exhibited greater heat resistance in whole muscle beef. The physical structure of beef products influenced Salmonella heat resistance. However, no significant difference in thermal resistance was seen between coarsely ground, finely ground and pureed samples, according to lead researcher Bradley Marks.

Don't play with your Snake - Or, at least wash the Salmonella off your hands afterward

Posted by Salmonella Lawyer on December 19, 2009

Ashley Meeks of the Las Cruces Sun-News reported that 10-year-old Eric Spagnola was hospitalized for nearly a week and was hooked up to IVs. His stool test came back positive for salmonella.

According to Meeks, Spagnola's mother's boyfriend keeps a python. More than 90 percent of reptiles carry the salmonella bacteria, according to the L.A. County health department - though tracking it down to a source will be nearly impossible.

Salmonella can damage organs and kills a reported 400 people a year in the U.S.

So, other than not having a python, what are your options?

Proper hand-washing

• Wet your hands with clean running water - warm, if available - and apply soap.

• Rub hands together to make a lather and scrub all surfaces, making sure to clean between fingers and under fingernails.

• Continue rubbing hands for 20 seconds, or about the time it takes to sing the "ABC's"

• Rinse hands well under running water.

• Dry your hands using a paper towel or air dryer. If possible, use your paper towel to turn off the faucet.

• Always use soap and water if your hands are visibly dirty.

* If soap and clean water are not available, use an alcohol-based hand sanitizer to clean your hands.

• Apply product to the palm of one hand.

• Rub hands together.

* Rub the product over all surfaces of hands and fingers until hands are dry.

Willamette Filbert Growers Recalls Salmonella Hazelnuts

Posted by Bill Marler on December 17, 2009

An Oregon company is recalling nearly 30,000 pounds of shelled hazelnuts over concerns that they may be contaminated with salmonella.  The Willamette Filbert Growers or Meridian Organic shelled hazelnuts were processed from Oct. 12 through Nov. 25. The hazelnuts were distributed in Oregon and California.
No illness have been reported. But salmonella infection can cause fever, diarrhea, nausea, vomiting and sometimes more severe illness.

Scott County Health Department warns of possible salmonella contamination from head cheese

Posted by Salmonella Attorney on December 16, 2009

The Scott County Health Department is asking people who may have purchased head cheese that originated in New Hamburg to discard it for fear it may be contaminated with salmonella.


According to a health department news release, a public health investigation has determined that there may be a risk of salmonella contamination associated with the consumption of head cheese produced and distributed at a private residence in mid-November in New Hamburg.

Health department administrator Barry Cook said the department has few specifics, but is trying to get word to people who may have some of the head cheese in their possession. He also asks those who have shown symptoms of salmonella contamination after consuming the head cheese to contact the department. Symptoms of salmonella contamination include diarrhea, cramping, fever, nausea, vomiting and headache.

Head cheese is a product made from meat pieces of the head of a calf or pig and combined with spices. It is usually eaten cold or at room temperature. Thorough cooking kills salmonella bacteria, but since head cheese isn't cooked, the bacteria stays in the product.

Those in possession of the head cheese or those who have symptoms of salmonella poisoning are urged to call the health department at 573-471-4044.

Pet Carousel pulls salmonella pig ears and beef hoof products

Posted by Salmonella Attorney on December 11, 2009

Pet Carousel of Sanger, California announced the action after tests by the Food and Drug Administration (FDA) revealed the products contained salmonella, a bacterium that can infect humans and animals and cause serious health problems.

The action also comes on the heels of a warning the U.S. Food and Drug Administration (FDA) issued in November about the products.

At that time, the FDA said routine testing of the products detected salmonella. The agency also said the products were made "under conditions that facilitate cross-contamination within batches or lots."

Agency officials said they had not received any reports of illnesses linked to the pet treats, but warned consumers not to handle them or give them to their animals.

The company recalled all pig ear treats -- packaged under the brand names Doggie Delight, Pork Tasteez and Pet Carousel -- with the following item numbers:

• 18100-P Bulk

• 18016-P 10-pk red mesh bag

• 18120-P 20-pk red mesh bag

The company also recalled all varieties of its beef hooves -- packaged under the brand names Choo Hooves, Dentley's, Doggie Delight, and Pet Carousel -- with the following item numbers:

• 1506-K 5 lb. bulk

• 1507-K 10 lb. bulk

• 1520-K 20 lb. bulk

• 12125-T 10-pk vinyl bag

• 12110-T 10-pk, vinyl bag

• 12111-T 10-pk, vinyl bag

• 12122-T 10 lb., bulk

• 1503-K 3-pk, vinyl bag

• 1510-K 10-pk ,vinyl bag

• 1405-S 5 lb., bulk

• 1408-S 10-pk, vinyl bag

• 1410-S 10 lb., bulk

• 1420-S 20 lb., bulk

• 90058-H Cheese/& Bacon Stuffed Hoof, bulk

• 90056-H Peanut Butter Stuffed Hoof, bulk

• 17005-R Rope toy with Hooves.

Pet Carousel said all sizes and lots of the pork ears purchased on or after August 16, 2009, and all beef hoof products in all varieties purchased on or after September 6, 2009, are included in the recall.

The company said it has notified its consignees and requested they return the recalled products and remove them from store shelves.

"Out of an abundance of caution and concern for public safety, Pet Carousel is issuing this press release to inform consumers of potential risks and to ensure that all affected product has either been returned or otherwise removed from use," the company said.

Salmonella can cause nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever in humans, the FDA. In rare cases, it can cause more serious health problems, including arterial infections, inflammation of the lining of the heart, arthritis, muscle pain, eye irritation, and urinary tract symptoms.

In pets, salmonella can cause lethargy, diarrhea or bloody diarrhea, fever and vomiting, the FDA said. Some pets may only experience a decreased appetite, fever and abdominal pain.

The FDA also warned that pets can be carriers of salmonella and infect humans. Pet owners handling dry food or treats tainted with the bacterium can also become infected.

The FDA said consumers should thoroughly wash their hands after touching these potentially tainted treats, and also any surfaces exposed to the products.

Humans or pets who exhibit signs of illnesses after handling or eating these recalled products should seek medical attention, the FDA said.

Do Not Kiss the Frog - Outbreak of Human Salmonella Typhimurium Infections Associated with Contact with Water Frogs

Posted by Salmonella Attorney on December 07, 2009

CDC is collaborating with public health officials in many states to investigate a multistate outbreak of human Salmonella serotype Typhimurium infections due to contact with water frogs including African Dwarf Frogs. Water frogs commonly live in aquariums or fish tanks. Amphibians such as frogs and reptiles such as turtles, are recognized as a source of human Salmonella infections. In the course of routine assessment, a number of cases with the same strain have been identified over many months.

As of 12pm EST on December 7, 2009, 48 individuals infected with the outbreak strain of Salmonella Typhimurium have been reported from 25 states. The number of ill persons identified in each state is as follows: Arizona (1), California (2), Colorado (2), Florida (1), Georgia (1), Idaho (1), Illinois (5), Kentucky (1), Louisiana (1), Massachusetts (2), Maryland (2), Michigan (3), Minnesota (1), Missouri (2), Mississippi (1), New Jersey (2), New Mexico (1), New York (1), Ohio (2), Pennsylvania (3), Tennessee (2), Texas (3), Utah (6), Virginia (1), and Washington (1).

Among the persons with reported dates available, illnesses began between June 24, 2009 and November 14, 2009. Infected individuals range in age from <1 year old to 54 years old. Seventy-seven percent (77%) of patients are younger than 10 years old and the median age is 4 years. Fifty-five percent (55%) of patients are female. No deaths have been reported.

Beef Packers, Inc., a.k.a Cargil, recalls Salmonella-tainted hamburger in August and December

Posted by Salmonella Attorney on December 04, 2009

According to FSIS, today:

Beef Packers, Inc., a Fresno, Calif., establishment, is recalling approximately 22,723 pounds of ground beef products that may be linked to an outbreak of salmonellosis, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

* 60 pound cases of "GRD Beef Fine 93/07 10/60." Each case bears the identifying case code W69363 with Use/Freeze by dates of 10/11/09.

The ground beef products were produced on September 23, 2009 and bear the establishment number "EST. 31913" printed on the case code labels. The ground beef products were distributed to a retail distribution center in Arizona. Because these products were repackaged into consumer-size packages and sold under different retail brand names, consumers should check with their local retailer to determine whether they may have purchased any of the products subject to recall.

As a result of an ongoing investigation into illnesses from Salmonella Newport associated with ground beef products, the Arizona Department of Health Services (ADHS) notified FSIS of the situation. Epidemiological and traceback investigations conducted by FSIS and ADHS determined that there is an association between the fresh ground beef products and two (2) illnesses reported in Arizona. The Salmonella Newport strain was isolated both from the patients and from ground beef produced by Est. 31913. They were also linked by their uncommon pulse-field gel electrophoresis (PFGE) pattern found in PulseNet, a national network of public health and food regulatory agency laboratories coordinated by the Centers for Disease Control and Prevention.

Sound familiar?  According to FSIS, last August:

Beef Packers, Inc., a Fresno, Calif., establishment, is recalling approximately 825,769 pounds of ground beef products that may be linked to an outbreak of salmonellosis, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.  The products subject to recall include:

* 60 pound cases of "GRD Beef Sirl Fine 90/10." Each case bears the identifying case code W69012 with Use/Freeze by dates of 06/23/09, 06/26/09, 06/28/09, 06/29/09, 06/30/09, 07/03/09, 07/05/09, 07/06/09, 07/07/09, 07/10/09 and 07/11/09.

* 60 pound cases of "Grnd Bf Fine Sir 90/10 10/60 H". Each case bears the identifying case code W69064 with Use/Freeze by dates of 06/26/09, 06/29/09, 07/03/09, 07/06/09, 7/10/09 and 07/14/09.

* 60 pound cases of "Grnd Beef 90/10 Fine 60." Each case bears the identifying case code W69063 with Use/Freeze by dates of 06/23/09, 06/26/09, 06/30/09, 07/03/09, 07/07/09, 07/10/09 and 07/11/09.

* 80 pound cases of "Grnd Beef Fine 91/09 10#/80." Each case bears the identifying case code W69108 with Use/Freeze by dates of 06/30/09, 07/06/09, 07/08/09 and 07/13/09 .

* 60 pound cases of "Grnd Beef Fine 93/07 10/60." Each case bears the identifying case code W69363 with Use/Freeze by dates of 06/23/09, 06/26/09, 06/28/09, 06/29/09, 06/30/09, 07/03/09, 07/07/09, 07/10/09 and 07/11/09.

* 60 pound cases of "Grnd Beef Fine 93/07 10#/60 H." Each case bears the identifying case code W69360 with Use/Freeze by date of 06/26/09, 07/03/09, 07/06/09, 07/10/09 and 07/14/09.

* 40 pound cases of "GRD BEEF FINE 96/04-10#/40." Each case bears the identifying case code W69602 with Use/Freeze by dates of 06/23/09, 06/30/09, 07/03/09, 07/07/09, 07/10/09 and 07/11/09.

The ground beef products were produced on various dates ranging from June 5, 2009 through June 23, 2009 and bear the establishment number "EST. 31913" printed on the case code labels. The ground beef products were distributed to retail distribution centers in Arizona, California, Colorado and Utah. Because these products were repackaged into consumer-size packages and sold under different retail brand names, consumers should check with their local retailer to determine whether they may have purchased any of the products subject to recall.

As a result of an ongoing investigation into an outbreak of Salmonella Newport associated with ground beef products, the Colorado Department of Public Health and Environment (CDPHE) notified FSIS of the situation. Epidemiological and traceback investigations conducted by FSIS and CDPHE determined that there is an association between the fresh ground beef products and illnesses reported in Colorado. The illnesses were also linked through the epidemiological investigation by their uncommon pulsed-field gel electrophoresis (PFGE) pattern found in PulseNet, a national network of public health and food regulatory agency laboratories coordinated by the Centers for Disease Control and Prevention.