I have three chickens – two that lay eggs and one is just a pet.

I try hard to keep their house clean and leave my shoes outside and wash my hands after bing with the chickens and handling eggs.

Yet, a total of 97 people infected with the outbreak strain of Salmonella Hadar have been reported from 28 states.

17 people (34% of those with information available) have been hospitalized and no deaths have been reported.

30% of ill people are children younger than 5 years of age.

Epidemiologic evidence shows that contact with backyard poultry (such as chicks and ducklings) is the likely source of this outbreak.In interviews, 38 (86%) of 44 ill people reported contact with chicks and ducklings.

People reported obtaining chicks and ducklings from several sources, including agricultural stores, websites, and hatcheries.

Northern FishFive Star Food Inc, Garden City, MI is recalling 100 cases of Excellent tahina 800 g and 100 cases of excellent tahina 400 g containers 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, 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 distributed in states of Michigan, Ohio, New York, Florida, North Dakota, Virginia, Pennsylvania, and Texas and is sold in 800 grams (1.76 lb) and in 400 grams (14.1 oz). Expiration dates (Best By Nov 2020) are printed on the lid of the container.

Product Code Product Description UPC Expiration
TAH806SG Excellent Tahina 800 g 6214002717420 Best By Nov 2020
TAH400SG Excellent Tahina 400 g 6214002717413 Best By Nov 2020

No illnesses have been reported to-date in connection with the Sham Gardens Tahini.

This potential problem was revealed as a result of a random sampling by the Michigan Department of Agriculture and Rural Development.

Ninety-six people infected with the outbreak strain of Salmonella Javiana have been reported from 11 states – California 1, Colorado 1, Connecticut 1, Delaware 39, Illinois 1, Minnesota 1, New Jersey 12, New York, 4, Pennsylvania 34, Virginia 1 and Washington 1.

Illnesses were reported from states where Tailor Cut Produce distributes, including Pennsylvania, New York City, New Jersey, and Delaware. Ill people from other states reported traveling to these states in the week before their illness started.

Twenty-seven hospitalizations have been reported. No deaths have been reported.

Since the last update on December 11, 85 additional ill people have been reported from 11 states.

These illnesses started during the same time period as the illnesses reported on December 11, but were not confirmed as part of the outbreak at that time.

Epidemiologic and traceback evidence indicate that cut fruit, including honeydew melon, cantaloupe, pineapple, and grapes, produced by Tailor Cut Produce of North Brunswick, New Jersey, is a likely source of this outbreak.

The Wisconsin Department of Health Services (DHS), in collaboration with the La Crosse County Health Department, investigated an outbreak of salmonellosis associated with consuming beef tartare served at Restore Public House in La Crosse between July 10 and July 12, 2019.

35 restaurant patrons were interviewed during the investigation. Seven confirmed and 10 probable (ill but not tested) cases were linked to this outbreak.

Restore Public House voluntarily removed the beef tartare dish from their menu once they were notified of the illnesses.

See the DHS salmonellosis fact sheet for more information on common symptoms of salmonellosis. If you have any symptoms of salmonellosis, please contact your doctor.

Consumption of raw or undercooked meat, poultry, or eggs can increase your risk of foodborne illness. See the DHS food safety webpage for more information on safe food practices.

The Pennsylvania Department of Health is investigating four Salmonella outbreaks at healthcare facilities in southeastern Pennsylvania.

The Pennsylvania Department of Health is investigating four Salmonella outbreaks at healthcare facilities in southeastern Pennsylvania. To date, we have identified 29 case-patients who spent time during their incubation periods in one of four healthcare facilities experiencing outbreaks, which include two hospitals and two long-term care facilities (LTCFs). Known onset dates range from November 19-November 30, 2019. Case identification is ongoing, which is essential to identify exposure risks, ensure appropriate clinical management, and implement prevention strategies.

Symptoms of Salmonella include diarrhea, abdominal pain, and fever. Diarrhea is sometimes bloody. Symptoms usually begin within 12 to 72 hours after exposure, but they can begin up to a week or more after exposure. Salmonella infections usually resolve in 5 to 7 days, but may require hospitalization, especially for patients who are immunocompromised. Invasive infections (for example, blood stream infections, meningitis) may occur. In rare cases, Salmonella infections can lead to death.

According to the CDC, since the last update on November 1, 2019, one additional ill person has been reported from Washington. As of November 19, 2019, a total of 11 people infected with the outbreak strain of Salmonella Dublin have been reported from seven states – Washington, California, Colorado, Kansas, Oklahoma, Texas and Iowa.

Illnesses started on dates ranging from August 8, 2019, to October 20, 2019. Ill people range in age from 39 to 74 years, with a median age of 66. Seventy-three percent of ill people are male.

Of nine ill people with information available, eight (89%) were hospitalized. One death has been reported in California. In five (45%) ill people, Salmonella was found in samples of blood, which indicates their illnesses may have been more severe. Salmonella Dublin is known to commonly cause more severe illnesses than other Salmonella strains, particularly in older people.

USDA-FSIS and state partners traced the source of some of the ground beef eaten by one ill person in this outbreak to Central Valley Meat Co., Inc.  On November 15, 2019, Central Valley Meat Co., Inc. recalled 34,222 pounds of ground beef produced that may be contaminated with Salmonella Dublin.

At this time, a single supplier, distributor, or brand of ground beef has not been identified that can account for all the illnesses in this outbreak. The investigation is ongoing and CDC will update the public if more information becomes available.

As of November 1, 2019, a total of 10 people infected with the outbreak strain of Salmonella Dublin have been reported from 6 states.  There has been on reported death in California.

Illnesses started on dates ranging from August 8, 2019, to September 22, 2019. Ill people range in age from 48 to 74 years, with a median age of 68. Eighty percent of ill people are male. Of nine ill people with information available, eight (89%) were hospitalized, which is much higher than we would expect for Salmonella infections. The hospitalization rate is usually about 20%. One death has been reported in California. In five (50%) ill people, Salmonella was found in samples of blood, which indicates their illnesses may have been more severe. Typically, Salmonella Dublin illnesses are more severe because they can cause bloodstream infections, which are serious and require hospitalization.

Illnesses might not yet be reported due to the time it takes between when someone becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks.

Whole genome sequencing analysis did not identify any antibiotic resistance in 16 bacterial isolates from 10 ill people and 6 food specimens. Testing of clinical isolates using standard antibiotic susceptibility testing methods by CDC’s National Antimicrobial Resistance Monitoring System (NARMS) is underway.

Epidemiologic and laboratory evidence indicates that ground beef might be contaminated with Salmonella Dublin and is making people sick. At this time, the investigation has not identified a single, common supplier of ground beef.

In interviews, ill people answered questions about the foods they ate and other exposures in the week before they became ill. Of eight people interviewed, six (75%) reported eating ground beef at home. This percentage is significantly higher than results from a survey of healthy people in which 40% of respondents reported eating any ground beef at home in the week before they were interviewed. Ill people reported buying ground beef from various stores.

Laboratory testing identified the outbreak strain of Salmonella Dublin in repackaged leftover ground beef collected from an ill person’s home in California. The outbreak strain of Salmonella Dublin has also been identified in six samples of raw beef products from slaughter and processing establishments. Samples from slaughter and processing establishments were collected as part of FSIS’s routine testing under the Salmonella performance standards. WGS showed that the Salmonella strain from these samples was closely related genetically to the Salmonella from ill people. These results provide more evidence that people in this outbreak got sick from eating ground beef. At this time, the investigation has not identified a single, common supplier of ground beef.

Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Salmonella outbreaks. The Salmonella lawyers of Marler Clark have represented thousands of victims of Salmonella and other foodborne illness outbreaks and have recovered over $650 million for clients.  Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our Salmonella lawyers have litigated Salmonella cases stemming from outbreaks traced to a variety of foods, such as cantaloupe, tomatoes, ground turkey, salami, sprouts, cereal, peanut butter, and food served in restaurants.  The law firm has brought Salmonella lawsuits against such companies as Cargill, ConAgra, Peanut Corporation of America, Sheetz, Taco Bell, Subway and Wal-Mart.

If you or a family member became ill with a Salmonella infection, including Reactive Arthritis or Irritable bowel syndrome (IBS), after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark Salmonella attorneys for a free case evaluation.

Additional Resources

George’s Prepared Foods, a Caryville, Tenn. establishment, is recalling approximately 6,444 pounds of ready-to-eat (RTE) pork sausage patty and turkey sausage patty products that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ready-to-eat pork and turkey sausage patty items were produced on April 19, 2019, April 27, 2019, May 7, 2019 and May 9, 2019. The following products are subject to recall:

  • 24.92-oz. packages containing “Great Value Fully Cooked Original Pork Sausage Patties” with use by date of 10/16/19 and lot code 1091971894.
  • 24.92-oz. packages containing “Great Value Fully Cooked Original Breakfast Turkey Patties” with use by date of 10/24/19 and lot code 1171971897.
  • 35.6-oz. packages containing “Family Size Great Value Fully Cooked Original Pork Sausage Patties” with use by date of 11/03/19 and lot code 1271972894 or use by date 11/05/19 and lot code 1291972894.

The products subject to recall bear establishment number “EST. M2206T or P-2260T” printed on the package. These items were shipped to retail locations nationwide.

The problem was discovered when the firm notified FSIS that the firm’s third-party cold storage facility had inadvertently shipped the ready-to-eat products to commerce.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

Consumption of ready-to-eat food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

FSIS is concerned that some product may be frozen and in consumers’ refrigerators or freezers or both. Consumers who have purchased these products are urged not to consume them.

According to various press reports, Moby Dick House of Kabob has voluntarily suspended sale of hummus at its Maryland, Virginia, and DC locations after multiple cases of Salmonella infections have been reported.

The Maryland Health Department reports that they are investigating Salmonella infections in people who say they ate at Moby Dick House of Kabob. Sixteen cases have been confirmed since September 10. Eight of the first nine individuals say they ate the restaurant’s hummus.

The Virginia Health Department is investigating “at least eight confirmed or probable cases” of Salmonella infections associated with Moby Dick.

DC says they don’t have a confirmed case yet, but they are investigating several cases of Salmonella that might be connected to Moby Dick.

Health authorities say that if you have any hummus from Moby Dick, it should not be eaten.

House of Spices (India) is recalling different lots of “MDH SAMBAR MASALA”, 3.5oz (100g) UPC code 6291103750327. This product is produced by R-PURE AGRO SPECIALITIES and distributed by HOUSE OF SPICES (INDIA). This product was tested by FDA through a certified laboratory to be positive for Salmonella.

The recalled MDH SAMBAR MASALA was distributed in northern California retail stores. The Lot Codes and Expiration dates are as follows:

LOT CODE EXPIRATION DATE
107 NOV 2021
48 DEC 2021
47 DEC 2021

 

The product comes in a 3.5 oz (100g), in a box with red and white MDH Logo. Below are pictures of the product.

The recall was initiated after it was discovered by the FDA that the Salmonella contaminated products were distributed.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.