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One person has died and more than 350 additional people have been infected with Salmonella from backyard poultry flocks, according to a CDC outbreak update. A third of the ill people are children younger than 5 years old.

The Centers for Disease Control and Prevention last reported on the outbreak on May 20. Now there are 465 confirmed patients across 42 states with 86 of the people requiring hospitalization. Illnesses started Jan. 14 with the most recent confirmation on June 1. Ill people range in age from less than 1 year to 88 years old, with a median age of 31. Tests on samples from patients showed 85 percent of the outbreak strains of Salmonella are antibiotic resistant, to varying degrees.

“Epidemiologic evidence shows that contact with backyard poultry such as chicks and ducklings is the likely source of these outbreaks,” according to the CDC update.

“In interviews, ill people answered questions about animal contact in the week before they became ill. . . . Ill people reported buying poultry from various sources, including agricultural stores, websites, and hatcheries. Regardless of where poultry are purchased, they can carry Salmonella germs that can make people sick. Backyard poultry owners should always follow steps to stay healthy around their flocks.

You can get sick with a Salmonella infection from touching backyard poultry or their environment. Backyard poultry can carry Salmonella bacteria even if they look healthy and clean and show no signs of illness. Follow these tips to stay healthy with your backyard flock:

Wash your hands.

  • Always wash your hands with soap and water right after touching backyard poultry, their eggs, or anything in the area where they live and roam.
  • Adults should supervise handwashing by young children.
  • Use hand sanitizer if soap and water are not readily available.

Be safe around poultry.

  • Don’t kiss backyard poultry or snuggle them and then touch your face or mouth.
  • Don’t let backyard poultry inside the house, especially in areas where food or drink is prepared, served, or stored.
  • Set aside a pair of shoes to wear while taking care of poultry and keep those shoes outside of the house.
  • Don’t eat or drink where poultry live or roam.
  • Stay outdoors when cleaning any equipment or materials used to raise or care for poultry, such as cages and containers for feed or water.

Supervise kids around poultry.

  • Always supervise children around poultry and while they wash their hands afterward.
  • Children younger than 5 years of age shouldn’t handle or touch chicks, ducklings, or other poultry. Young children are more likely to get sick from germs like Salmonella.

Handle eggs safely.

  • Collect eggs often. Eggs that sit in the nest can become dirty or break.
  • Throw away cracked eggs. Germs on the shell can more easily enter the egg though a cracked shell.
  • Eggs with dirt and debris can be cleaned carefully with fine sandpaper, a brush, or a cloth.
  • Don’t wash warm, fresh eggs because colder water can pull germs into the egg.
  • Refrigerate eggs after collection to maintain freshness and slow germ growth.
  • Cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter. Raw and undercooked eggs may contain Salmonella bacteria that can make you sick.

For a complete list of recommendations, visit the Healthy Pets, Healthy People website section on backyard poultry.

The CDC outbreak update page also has safety information for stores that sell or display live poultry and mail order hatcheries.

New Hoque and Sons, Inc. of Maspeth, NY is recalling Radhuni Curry Powder, contained in 400g plastic bottles, 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.

Radhuni Curry Powder was distributed in New York City, New York, including grocery stores in Jamaica, Jackson Heights, and the Bronx. The product was distributed to grocery stores between 4/17/2020 and 4/21/2020. They were then physically removed from the stores on 5/14/2020.

The product is labeled “Radhuni Curry Powder”. The product is contained in 400g clear, plastic bottles, with an expiration date of 01/02/2022, which can be found printed on the side of the container.

No illnesses have been reported to date.

The recall was as the result of a routine sampling program by the FDA, which revealed that the finished products contained the bacteria. The company has ceased the distribution of the contaminated products and has also physically removed the contaminated products from stores as FDA and New Hoque and Sons, Inc. continue their investigation as to what caused the problem.

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.