Health officials are investigating a nationwide Salmonella outbreak that has sickened approximately 388 people across the United States. The U.S. Centers for Disease Control and Prevention is trying to trace the source of the outbreak, which began in September. The Department of Agriculture, state health officials and the Food and Drug Administration are also involved.
WHAT IS SALMONELLA POISONING?
A group of bacteria called Salmonella are responsible for many of cases of food-borne illness every year.
Meat, fish, milk, and eggs are at higher risk of carrying Salmonella, though the germs can also be spread to fruits and vegetables through poor hygiene and food-handling practices.
SYMPTOMS:
The earliest symptoms of infection are diarrhea, fever, and abdominal cramps, which may appear within 12 to 72 hours. Headache, chills, and vomiting are other signs.
In most cases, the patient can be treated at home. Have the person lie down under a blanket, and provide plenty of non-caffeinated beverages to counter the dehydration caused by diarrhea. Most people will recover within four to seven days, but when diarrhea is severe, medical attention may be required. Others are especially vulnerable to Salmonella infection, such as infants, the elderly, or those with impaired immune function.
These patients should generally see a doctor for additional treatment.
PREVENTING SALMONELLA POISONING:
To prevent Salmonella poisoning, avoid raw eggs, wash produce thoroughly, and cook meat until well-done. Don’t let foods sit at temperatures above 40 degrees, or below 140. Also, wash your hands and any knives, cutting boards, or utensils after handling meat.
There have been several recent high-profile outbreaks of foodborne illness in the United States, including a strain of Salmonella carried by peppers from Mexico and that sickened 1,400 people from April to August of 2007 and an E. coli epidemic in 2006, traced to California spinach, that killed three.
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