The CDC reports that as of July 20, 2015, 62 people infected with the outbreak strain of Salmonella Paratyphi B variant L(+) tartrate(+) have been reported from 11 states. Eleven ill people have been hospitalized. No deaths have been reported.  The number of ill people reported from each state is as follows: Arizona (11), California (34), Illinois (1), Michigan (1), Minnesota (4), Mississippi (1), New Mexico (6), South Dakota (1), Virginia (1), Washington (1), and Wisconsin (1).

This outbreak is caused by Salmonella Paratyphi B variant L(+) tartrate(+) bacteria, formerly known as Salmonella Java.

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

Epidemiologic and laboratory findings indicate that frozen raw tuna is the likely source of the infections.

Most ill people in the outbreak reported eating sushi made with raw tuna in the week before becoming sick.

On July 21, 2015, Osamu Corporation announced two voluntary recalls of frozen yellowfin tuna from one processing plant in Indonesia. The two recalls include:

All frozen tuna (loin, saku, chunk, slice, and ground market forms) sold to restaurants and grocery stores throughout the U.S. from May 9, 2014 to July 9, 2015. Affected products can be identified by four-digit purchase order numbers 8563 through 8599 located on each product carton box.

One lot of frozen yellowfin tuna chunk meat distributed to AFC Corporation for use in sushi franchises in grocery stores throughout the U.S. from May 20, 2015 to May 26, 2015. The affected lot can be identified by lot number 68568.

Restaurants and retailers should not sell or serve any of the recalled tuna products.

Carefully check your establishment’s freezers for recalled products. Return recalled products to the distributor for a refund.

When in doubt, don’t sell or serve it.

People at higher risk for serious foodborne illness should not eat any raw fish or raw shellfish, regardless of an ongoing outbreak. These groups include:

  • Children younger than 5 years
  • Adults older than 65
  • Pregnant women
  • People with weakened immune systems.