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Posted: June 08, 2018

Salmonella outbreak spreading, 70 people sickened in 7 states from precut melon, fruit salads

A salmonella outbreak linked to pre-cut melon and fruit salad has spread to eight states and sickened 60 people.
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A salmonella outbreak linked to pre-cut melon and fruit salad has spread to eight states and sickened 60 people.

By Shelby Lin Erdman, Cox Media Group National Content Desk

salmonella outbreak that has sickened 70 people in seven states is linked to precut honeydew melon, cantaloupe, watermelon and fresh-cut fruit medley products sold in grocery stores around the country, according to the Food and Drug administration and the Centers for Disease Control and Prevention.

>> Read more trending news 

The contaminated fruit products were produced at the Caito Foods facility in Indianapolis, Indiana, and have caused 34 hospitalizations so far, the CDC reported.

The fruit was sold in multiple states, including Florida, Georgia, Ohio, North Carolina, Illinois, Indiana, Kentucky, Michigan and Missouri.

The fruit was sold in clear, plastic clamshell containers at Kroger, Walmart, Trader Joe’s Whole Foods, Sprouts, Walgreens, Costco, Jay C, Payless and Owen’s and is under a recall.

For a complete list of stores and states affected, click here.

If you have one of the contaminated products, either return it to the store where you bought it or throw it away. The CDC is warning against eating it.

Whole melons are not part of the outbreak.

More than a million cases of salmonella are reported every year, causing 23,000 hospitalizations and 450 deaths, according to the CDC. Food is the main source of contamination.

>> Related: First death reported in growing E. coli outbreak linked to romaine lettuce

Salmonella infection can cause diarrhea, fever and abdominal cramps and can last up to a week.


Related

Salmonella: What is it and how to avoid it

Salmonella accounts for more than 1 million illnesses and 450 deaths in the United States annually. According to the Centers for Disease Control and Prevention, the infection routinely appears as the cause of recalls of food each year and is more common in the summer months than winter.

>> Read more trending news 

Here are five things to know about salmonella.

What is it?

Salmonella is a bacteria that makes people sick from an infection called salmonellosis.

How do people get sick from it?

Salmonellosis happens when people eat contaminated food or come in contact with animals and their environment. According to the U.S. Department of Health and Human Services, sources include contaminated eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables -- like melons and alfalfa sprouts -- spices and nuts. Animal sources include reptiles, amphibians and birds. Pet food and pet treats are also sources of salmonella.

What are the symptoms of salmonella infection?

According to the CDC, people infected with salmonella have fever, diarrhea and abdominal cramps between 12 and 72 hours after being infected. The illness typically lasts four to seven days. Most people recover without hospitalization or other treatment. 

Salmonella is more dangerous for older adults, children under 5 years old and people with weakened immune systems.

How can I prevent salmonella infection?

Thoroughly cooking and the pasteurization of food kills salmonella. Eating raw or undercooked food increases the risk of getting a salmonella infection. The CDC says utensils, cutting boards, dishes and counter tops should be washed with hot, soapy water after preparing uncooked food items. Hands should also be washed with hot, soapy water for at least 20 seconds before and after handling uncooked food.

Surfaces that come in contact with food should be sanitized with a fresh solution of unscented, liquid chlorine bleach in 1 gallon of water. Raw meat, eggs and poultry should not be washed before cooking to prevent spreading bacteria. Separate cutting boards should be used for raw meat, poultry, seafood and eggs.

Raw meat, poultry and seafood should be separate from ready-to-eat foods like deli meat and salads.

Eggs should be stored in the main part of the refrigerator, not in the door.

Foods should be cooked thoroughly to a safe internal temperature. The proper temperature depends on the food item, but food should be microwaved to 156 degrees Fahrenheit or above.

Perishables, prepared foods and leftovers should be frozen or refrigerated within two hours or within one hour if the temperature is 90 degrees Fahrenheit or hotter.

More information on preventing salmonella infection is at the CDC website.

Salmonella outbreak traced to eggs sickens dozens across several states

A salmonella outbreak traced to eggs sold under several different brands across multiple states continues to grow, according to the Centers for Disease Control and Prevention.

Twelve more people have gotten sick since the last update on April 16, bringing the total to 35 across nine states.

>> Read more trending news 

Eleven people have been hospitalized and no deaths have been reported. 

Last month, the Publix store brand egg production company, Cal-Maine Foods Inc., announced it would recall 23,400 egg packages, WSB reported.

Related: Salmonella: What is it and how to avoid it

The eggs were produced by Rose Acre Farms, which has issued a voluntary recall of more than 200,000 eggs. 

The cases were reported in Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia. 

These eggs were sold under multiple brand names, including Coburn Farms, Country Daybreak, Food Lion, Glenview, Great Value, Nelms, Publix, Sunshine Farms and Sunups.

The CDC advises you should:

  • Throw them away or return them to the place of purchase for a refund.
  • Wash and sanitize drawers or shelves in refrigerators where recalled eggs were stored.
  • Follow these five steps to clean your refrigerator.
  Salmonella: What is it and how to avoid it
  22 reported illnesses prompt massive egg recall
  Publix recalls eggs amid fears of salmonella contamination

Publix recalls eggs amid fears of salmonella contamination

Officials with egg production company Cal-Maine Foods Inc. announced on Tuesday a recall of 23,400 egg packages sold under the Publix store brand amid concerns about a possible salmonella contamination. 

>> Read more trending news

The recall was announced days after Rose Acre Farms issued a voluntary recall for more than 200,000 eggs distributed in nine states.

Related: 22 reported illnesses prompt massive egg recall

The recall includes Publix store brand 18-pack packages of Grade A Extra Large eggs, which were distributed between Jan. 11 and April 12 from a Rose Acre Farms facility in North Carolina. The eggs were repackaged by Cal-Maine Foods Inc. 

Related: Salmonella: What is it and how to avoid it

Health officials warned that the eggs could have been contaminated with Salmonella Braenderup.

“Through an abundance of caution, Cal-Maine Foods Inc. is voluntarily recalling one load, or 23,400 dozen eggs, purchased from Rose Acre Farms,” officials said in a recall notice.

The affected eggs have the UPC code 41415 00966 and package lot codes of P1359D 048A and P1359D 049A, officials said. The eggs have best before dates of April 2 and April 3.

People who have bought eggs that fall under the recall are asked not to eat them and to instead return the packages to their local stores. Publix is offering full refunds for the eggs.

  Salmonella: What is it and how to avoid it

Don't ever eat raw cookie dough, FDA warns

If you just can't resist eating the last bits of raw cookie dough from the bowl while baking, the U.S. Food and Drug Administration has a message for you: don't.

>> Read more trending news

As holiday bakers took to kitchens nationwide last week, the FDA reminded people to refrain from eating raw cookie dough or face the possibility of getting sick.

The warning comes after the FDA, the Centers for Disease Control and Prevention (CDC) and local and state officials investigated an E. coli outbreak linked to raw flour that in 2016 sickened 63 people in 24 states.

The outbreak started in December 2015. The CDC determined at least half of those who fell ill made something at home with flour. Subsequent tests linked the outbreak with General Mills flour produced in Missouri, and the company issued a voluntary recall of 10 million pounds of flour.

Although many people know about the danger of getting salmonella poisoning from raw dough, fewer people may be aware that eating raw flour carries its own risks.

"Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria," Leslie Smoot, a senior advisor in the FDA's Office of Food Safety, said last year.

The bacteria is killed during cooking or processing through boiling, baking, roasting, microwaving or frying. However, raw dough does not go through any of those "kill steps," according to the FDA.

For anyone who still hopes to use raw cookie dough in something like homemade cookie dough ice cream, authorities suggest using commercially made dough.

"Manufacturers should use ingredients that include treated flour and pasteurized eggs," FDA officials said.

The FDA released the following food handling tips for handling raw flour:

  • Do not eat any raw cookie dough, cake mix, batter, or any other raw dough or batter product that is supposed to be cooked or baked.
  • Follow package directions for cooking products containing flour at proper temperatures and for specified times.
  • Wash hands, work surfaces and utensils thoroughly after contact with flour and raw dough products.
  • Keep raw foods separate from other foods while preparing them to prevent any contamination that may be present from spreading. Be aware that flour may spread easily due to its powdery nature.
  • Follow label directions to chill products containing raw dough promptly after purchase until baked.

CDC: Over 100 people sickened in deadly salmonella outbreak involving Maradol papayas

In an update from officials with the Centers for Disease Control and Prevention released Friday, the number of people sickened in the salmonella outbreak involving Maradol papayas has grown.

A total of 109 people from 16 states have been infected in the salmonella outbreak as of Aug. 3, the CDC said in a news release.The states involved are CT, DE, IA, KY, LA, MA, MD, MI, MN, NC, NJ, NY, OK, PA, TX, VA, and WI.

>> Read more trending news

One death has been reported, and 35 people have been hospitalized, according to the CDC.

An additional strain of salmonella tied to Maradol papayas imported from Mexico has also been discovered, the CDC reported.

The FDA has found salmonella strains in other papayas from Carica de Campeche farm, which expands the original recall notice that urged consumers to avoid Caribeña brand Maradol papayas, distributed by Grande Produce.

The CDC and FDA are continuing their investigation to determine where in the supply chain the papayas became contaminated.

  CDC: Deadly salmonella outbreak linked to Maradol papayas

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