Salmonella Poisoning
The US Centers for Disease Control and Prevention (CDC) estimates 1.3 million cases – including 26,500 hospitalizations and 420 deaths – of Salmonella infection occur annually in the United States, with contaminated food being the source for the majority of cases. Certain people, including children under the age of 5, individuals over the age of 65, and those with compromised or weakened immune systems, are at the highest risk of developing severe infections that lead to hospitalization or death. Taking certain types of medicine can increase the risk of developing an infection in the first place; those medications include those that reduce stomach acid.
Common symptoms resulting from infection with Salmonella bacteria include diarrhea (which may be bloody), stomach cramps, and fever, which begin anywhere from 6 hours to 6 days after ingestion. On average, symptoms last 4 to 7 days. Additional common symptoms include nausea, vomiting, and headaches.
In 2012 alone, the CDC confirmed 106 different foodborne outbreaks of Salmonella. For outbreaks with a confirmed cause, Salmonella was the leading cause of hospitalization: 64% of people hospitalized in these outbreaks had confirmed Salmonella infections.
People acquire Salmonella by eating food or drinking water contaminated with the bacteria, or touching infected animals and failing to wash their hands afterwards. Outbreaks of Salmonella have been tied to contaminated vegetables, such as bean sprouts, as well as to contaminated poultry, beef, and eggs. Multiple outbreaks have also originated from petting zoos and pet turtles.
The largest Salmonella outbreak to date – spanning over a year, from March 2013 to July 2014 – led to over 600 infections across 29 states and Puerto Rico. The outbreak was linked to Foster Farms chicken, and the company had to recall more than 40,000 pounds of different chicken products.
In the case of Salmonella, the CDC divides outbreaks into those caused by contaminated food and those cause by live animals (also known as zoonotic outbreaks).
In the past two years, the CDC has investigated foodborne outbreaks of Salmonella linked to raw frozen breaded stuffed chicken products (Salmonella Enteritidis); Jule’sCashew Brie (Salmonella Duisburg and Salmonella Urbana); Plainville Brandsground turkey (Salmonella Hadar); wood ear mushrooms from Wismettac Asian Foods, which were mainly consumed in restaurants (Salmonella Stanley); peaches packed or supplied by Prima Wawona or Wawona Packing Company (Salmonella Enteritidis); onions from Thomson International Inc. (Salmonella Newport); cut fruit distributed by Tailor Cut Produce (Salmonella Javiana); ground beef from multiple sources (Salmonella Dublin); Cavi Brand Whole, Fresh Papayas (Salmonella Uganda); Kawaran Brand Tahini (Salmonella Concord); frozen raw tuna (Salmonella Newport); pre-cut melon (Salmonella Carrau); and Butterball Ground Turkey (Salmonella Schwartengrund).
Zoonotic outbreaks in the past two years include three outbreaks linked to backyard poultry; two outbreaks linked to pet hedgehogs; as well as outbreaks linked to wild songbirds (Salmonella Typhimurium); small pet turtles (Salmonella Typhimurium); pet bearded dragons (Salmonella Muenster); pet turtles (Salmonella Oranienburg); and pig ear dog treats (Salmonella I 4,[5],12:i:-).
If you believe you have experienced a Salmonella infection from contaminated food, contact Pearson & Pearson for a free consultation.