Jensen Tuna of Louisiana is recalling frozen ground raw tuna sourced from JK Fish of Vietnam due to possible Salmonella contamination. The recalled tuna was individually packaged in one-pound bags and sold in 20-pound boxes under lot numbers z266, z271, and z272

The product was sold to wholesalers in Connecticut, Iowa, Illinois, Minnesota, North Dakota, New York, and Washington. These wholesalers further distribute the product to restaurants and retail locations. The product was distributed from November 30, 2018 to March 15, 2019.

Restaurants and retailers should check with their suppliers and not sell or serve recalled frozen ground tuna and should wash and sanitize locations where recalled ground tuna was stored. Consumers with concerns should ask their restaurants and retailers whether the tuna dish they are purchasing contained the recalled ground tuna.

The voluntary recall is in response to the CDC and FDA’s investigation of 13 illnesses caused by Salmonella, confirmed to date. As of today, the ground tuna samples were found negative for Salmonella.

Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Most people infected with Salmonella develop symptoms within 12 to 72 hours after infections, according to the FDA. The illness, marked by diarrhea, fever and abdominal cramps, usually lasts 4 to 7 days.

Caito Foods is voluntarily recalling fresh cut watermelon, fresh cut honeydew melon, fresh cut cantaloupe and fresh cut mixed fruit containing one of these melons, produced at the Caito Foods facility in Indianapolis because these products have the potential to be contaminated with Salmonella Carrau, 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.

Reports of illnesses linked to these products are under investigation, and Caito Foods is voluntarily recalling the products out of an abundance of caution. The company has been advised by the Centers for Disease Control (CDC) and Food and Drug Administration (FDA) that it has linked 93 illnesses to the strain of Salmonella under investigation. Caito Foods has temporarily suspended producing and distributing these products as the company and FDA continue their investigations.

The products were packaged in clear, plastic clamshell containers and distributed in Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Minnesota, Missouri, Nebraska, New York, North Carolina, Ohio, Pennsylvania, Tennessee, West Virginia, and Wisconsin.   A full list of recalled products, including the brand, product label and retailer where sold, is included below.  Caito Food and SpartanNash Company supply to independent retailers, so it is important to look at the label description and brand information to identify the product.

Because it is possible that products could still be on store shelves, this recall extends to both retailers and consumers.  Consumers should not consume the product and should promptly dispose of any remaining product.

The potential that these products are contaminated with Salmonella was discovered through information gathered by state departments of public health.

And it happened before: As of July 24, 2018, 77 people infected with the outbreak strain of Salmonella Adelaide were reported from nine states. Illnesses started on dates ranging from April 30, 2018, to July 2, 2018. Ill people ranged in age from less than 1 year to 97, with a median age of 67. Among ill people, 67% were female. Out of 70 people with information available, 36 (51%) were hospitalized. No deaths were reported.

Food regulators, health authorities and Chief Veterinary Officers in Australia are investigating a rare strain of Salmonella (Salmonella Enteritidis) associated with human illness and egg consumption.

Confirmed human cases linked to this strain have been found in NSW, Victoria, Queensland and Tasmania. Detections of this strain have also occurred on chicken farms in NSW, and one farm in Victoria.

Food Standards Australia New Zealand (FSANZ) is coordinating the response by food regulators under the National Food Incident Response Protocol.

The investigation has already resulted in a small number of food recalls coordinated by FSANZ, in March this year and in September last year. Biosecurity measures and other regulatory action are being applied to affected farms by the relevant authorities.

A total of 149 NSW residents have become unwell following an outbreak of Salmonella Enteritidis since first reported in May 2018. As a result of the ongoing joint investigation by NSW Health and NSW Food Authority into the outbreak, the following brands have been recalled:

• Blue Mountains Free Range Eggs 700g (blue cardboard inner)
• Blue Mountains Cage Free Eggs 700g (plain cardboard inner)
• Fresh Eggs from My Farm 800g (plain cardboard inner)
• Farm Fresh Eggs 600g 700g 800g (plain cardboard inner)
• all individual eggs stamped with AF58 at the start of the code, sold in unmarked catering packs 10 to 15kg

The Best Before dates on the cartons and catering packs are 26 April 2019 or 3 May 2019.

Symptoms of salmonellosis are usually limited to mild gastroenteritis but may include fever, headache, diarrhea, abdominal pain, nausea and vomiting. Patients usually recover within a week. But the illness can lead to systemic illness and other longer-term conditions.

Severe cases of diarrhea can lead to significant dehydration which may require hospitalization and medical intervention such as intravenous fluid replacement.

Although uncommon, long-term effects may occur include reactive arthritis.

This strain can be passed from person to person; however, this is more likely to occur in young children due to poor hand hygiene.

In May 2017, Government of Canada scientists began using a new technology called “whole genome sequencing” to help identify and respond to outbreaks. Since that time, federal, provincial and territorial health and food safety partners have investigated 17 national outbreaks linked to raw chicken, including frozen raw breaded chicken products. In total, there have been 14 food products linked to these outbreak investigations. The Canadian Food Inspection Agency has issued food recall warnings for 13 products. One product was removed from the marketplace by the retailer.

As of March 22, 2019, there have been 566 laboratory-confirmed cases of Salmonella illness investigated as part of the illness outbreaks across the country: British Columbia (42), Alberta (84), Saskatchewan (18), Manitoba (27), Ontario (209), Quebec (115), New Brunswick (30), Nova Scotia (18), Prince Edward Island (6), Newfoundland and Labrador (12), Northwest Territories (2), Yukon (1), and Nunavut (2). There have been 95 individuals hospitalized as part of these outbreaks. Three individuals have died; however, Salmonella was not the cause of death for two of those individuals, and it was not determined whether Salmonella contributed to the cause of death for the third individual. Infections have occurred in Canadians of all ages and genders.

All active and future Salmonella outbreak investigations linked to raw chicken, including frozen raw breaded chicken products, and related food recall warnings will be listed in the next section of the public health notice to remind Canadians of the ongoing risk associated with these types of food products.

As of March 22, 2019, there are three active national Salmonella outbreak investigations linked to raw chicken including frozen raw breaded chicken products, coordinated by the Public Health Agency of Canada.

CDC, public health and regulatory officials in several states, and the FDA investigated a multistate outbreak of Salmonella infections. This outbreak was detected when a cluster of people infected with Salmonella I 4,[5],12:b:- was identified by CDC PulseNet. Epidemiologic and laboratory evidence indicated that kratom was the likely source of this multistate outbreak. Kratom, or Mitragyna speciose, is a plant that grows naturally in Thailand, Malaysia, Indonesia, and Papua New Guinea. It is consumed for its stimulant effects and as an opioid substitute.

State and local health officials interviewed ill people to ask about the foods they ate and other exposures before they became ill. Seventy-six (74%) of 103 people interviewed reported consuming kratom in pills, powder, or tea. Most people reported consuming the powder form of kratom. People who reported consuming kratom purchased it from retail locations in several states and from various online retailers.

During the investigation, health and regulatory officials in several states and the FDA collected various leftover and unopened kratom products from several retail locations and online retailers to test for Salmonella contamination. As additional strains of Salmonella were identified in kratom products, a search of the CDC PulseNet database identified ill people infected with some of these strains, including Salmonella Heidelberg, Salmonella Javiana, Salmonella Okatie, Salmonella Weltevreden, and Salmonella Thompson. These ill people were added to the outbreak investigation. Eighty-five different DNA fingerprints of Salmonella bacteria were identified in samples of kratom products. Several companies issued recalls of kratom products.

As of May 24, 2018, 199 people infected with the outbreak strains of Salmonella were reported from 41 states. Illnesses started on dates ranging from January 11, 2017 to May 8, 2018. Ill people ranged in age from less than 1 to 75 years, with a median age of 38. Among ill people, 52% were male. Of 132 people with available information, 50 (38%) were hospitalized. No deaths were reported.

In early November 2017 Wisconsin local and state health authorities were notified of two unrelated salmonellosis cases. When interviewed, both cases reported attending a “Murder Mystery” event at Le Chateau on October 26^th, 2017 and October 28^th, 2017. Le Chateau is a French restaurant that serves a complex menu, serving only 35 meals a day on average. Both cases also reported having meal companions who fell ill after the event.

On November 16, 2017 La Crosse County Health Department initiated a foodborne outbreak investigation. Contact information for all parties and groups was gathered from Le Chateau, and a list of all foods served at this event over the course of the three days was generated. A total of roughly 150 people attended the “Murder Mystery” event over the course of the three days. 57 of those attendees were interviewed by Wisconsin Department of Health Services. Of those, 18 people reported becoming ill with symptoms consistent with Salmonella infection between 1 to 5 days after dining at Le Chateau. Stool samples were tested from five of these patients in total. These five stool samples all cultured positive for the same strain of Salmonella–S. enteritidis, indicating that all five patients were likely exposed to the same source of infection.

Of the 57 attendees interviewed, 29 people were considered as control in a case-control study conducted by La Crosse County Health Department and Wisconsin Department of Health. The rest of the 57 people were excluded from the study due to inadequate information. The epidemiologic case-control analysis concluded that the consumption of chicken kabobs at Le Chateau between October 26^th, 2017 and October 28^th, 2017 was significantly associated with illness. More so, multiple attendees reported to the public health officials that the chicken kabobs appeared undercooked during the event. No other foods were found to be significantly associated with illness. Although La Crosse County Health Department was unable to collect any food sample from this event to test for Salmonella enteritidis due to the delay in reporting and investigation, results from interviews, the case-control study, and the environmental assessment of Le Chateau indicate that food served at the “Murder Mystery” events was the most likely cause of infection in the attendees.

On September 21, 2017, the Central District Health Department received three lab reports and one clinical diagnosis for Salmonella infections of patrons who had all eaten at Chiang Mai House Thai Restaurant, located at 4898 West Emerald Street in Boise, Idaho. In total, six individuals with Salmonella infections were reported to the Central District Health Department and included in the Chiang Mai House Thai Salmonella outbreak (Outbreak ID# 2017-081). Five of the six cases were culture confirmed and were infected with the same strain of Salmonella. All cases ate food prepared at Chiang Mai House Thai on or after September 13. Four out of six of the reported cases consumed contaminated food catered for an office lunch meeting. Reported symptom onset dates ranged from September 16 to September 19.

Environmental Health inspectors conducted an on-site outbreak investigation at the restaurant on September 21. Inspectors observed food preparation and collected environmental swabs and food samples to be tested for Salmonella at the Idaho Bureau of Laboratories. Environmental testing included swabs from the walk-in refrigerator door, meat slicer, cutting boards, and food storage containers. Food samples for testing included prepared egg rolls, curry, and dipping sauces, as well as unprepared cilantro, pork, and eggs. All samples collected tested negative for Salmonella. However, five of the six cases reported eating fresh spring rolls, and the sixth case was not certain what they ate. Therefore, fresh spring rolls are the most likely outbreak vehicle. No employees reported being ill on September 13.

Health Department investigators determined that the Chiang Mai House Thai Restaurant Salmonella outbreak was a point source outbreak that lasted from the evening of September 13 to the morning of September 14. No secondary cases were identified by the health department investigation. The restaurant voluntarily closed on September 22 for 24 hours for deep cleaning and food disposal.