ODH Issues High Priority Salmonella Warning
Although epidemiological and other evidence continues to have a strong association with certain raw tomatoes, a recent case control study and disease cluster information provided by the Centers for Disease Control (CDC) indicate that not only tomatoes, but also raw jalapeno and Serrano peppers may be linked to illnesses in this continuing Salmonella Saintpaul outbreak. At this time, the FDA is advising people in high risk populations such as elderly persons, infants and people with impaired immune systems to avoid eating raw jalapeno and raw Serrano peppers. Since April, 1065 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 42 states, the District of Columbia, and Canada. The number of ill persons identified in Ohio is 8, with 12 in Pennsylvania, 104 in Illinois, 16 in Indiana, 1 in Kentucky, and 8 in Michigan. Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12-72 hours after infection. Infection is usually diagnosed by culture of a stool sample. The illness usually lasts 4-7 days. Although most people recover without treatment, severe infections may occur, necessitating antibiotic treatment. Infants, elderly persons, and those with impaired immune systems are more likely than others to develop severe illness, in which cases, Salmonella may spread from the intestines to the bloodstream and then to other body sites, and can cause death. Consumers everywhere are advised to follow these general food safety guidelines: refrigerate within 2 hours or discard cut, peeled, or cooked produce items, including tomatoes and peppers; avoid purchasing bruised or damaged tomatoes, peppers, and other produce items, and discard any that appear spoiled; thoroughly wash all tomatoes, peppers, and other produce items under running water; keep produce items that will be consumed raw separate from raw meats, raw seafood, and raw produce items; wash cutting boards, dishes, utensils, and counter tops with hot water and soap when switching between types of food products. FDA recommends that food service operators offer only fresh and fresh cut red plum, red Roma, and round red tomatoes and food products made from these tomatoes from specific sources available at CDC and FDA.