The 411 on foodborne illness

The number of persons infected with Salmonella Saintpaul is approaching 1,000, with victims identified in 40 states, the District of Columbia, and Canada. But as of this writing federal authorities are still stymied and seem no closer to finding a cause. In fact, over the holiday weekend the investigation was broadened to include not only the original suspect—tomatoes—but also foods commonly eaten with tomatoes such as those found in salsa. Cilantro as well as jalapeño and Serrano peppers have been added to the probe.

According to an article in the Wall Street Journal, the government is investigating fresh salsa prepared at restaurants—and not processed or canned or jarred salsa. According to the report, the restaurants have not been identified. The Washington Post writes today that some salsas prepared at home are also in the mix.

What has been confounding about this latest outbreak of Salmonella is its longevity. Since April, 971 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 40 states, the District of Columbia, and Canada. The number of ill persons identified in each state is as follows: Alabama (2 persons), Arkansas (10), Arizona (45), California (8), Colorado (12), Connecticut (4), Florida (2), Georgia (24), Idaho (4), Illinois (93), Indiana (14), Iowa (2), Kansas (17), Kentucky (1), Louisiana (1), Maine (1), Maryland (29), Massachusetts (22), Michigan (7), Minnesota (8), Missouri (12), New Hampshire (4), Nevada (11), New Jersey (9), New Mexico (98), New York (28), North Carolina (10), Ohio (7), Oklahoma (23), Oregon (10), Pennsylvania (8), Rhode Island (3), South Carolina (1), Tennessee (8), Texas (381), Utah (2), Virginia (29), Vermont (2), Washington (4), Wisconsin (10), and the District of Columbia (1). Four ill persons are reported from Canada; three appear to have been infected while traveling in the United States, and one illness remains under investigation.

FDA. CDC. USDA. CSI?
A foodborne disease outbreak is defined as a group of people developing the same illnesses after ingesting the same food. Public health officials say it's possible that more people have been afflicted by this outbreak because not everyone who feels sick seeks treatment. The symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include:

• abdominal cramps
• nausea
• vomiting
• diarrhea, which is sometimes bloody
• fever
• dehydration

When someone does seek treatment, the doctor serves as the first investigator and, if foodborne illness is suspected, may start a line of questioning recommended by the CDC that includes asking whether the patient has consumed raw or poorly cooked foods (e.g. raw or undercooked eggs, meats, shellfish, fish), unpasteurized milk or juices, home canned goods, fresh produce, or soft cheeses made from unpasteurized milk. The doctor may also ask if any of the patient's family members or close friends have similar symptoms.  If the doctor suspects a foodborne illness he or she submits specimens for laboratory testing and contacts the state or local health department.

If you suspect that something you ate made you sick, the U.S. Department of Agriculture recommends you follow these guidelines:

1. Preserve the evidence. If a portion of the suspect food is available, wrap it securely, mark "DANGER" and freeze it. Save all the packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products.
2. Seek treatment as necessary. If you are in an "at risk" group, seek medical care immediately. Likewise, if symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature), call your doctor.
3. Call the local health department if the suspect food was served at a large gathering, from a restaurant or other food service facility, or if it is a commercial product.

Both the Food and Drug Administration and the USDA regulate food safety. While the FDA is responsible for non-meat products such as seafood, fruits, vegetables and eggs, the USDA oversees meat, poultry, and processed egg products. The CDC assists states in outbreak investigations and is a non-regulatory agency. The CDC offers guidelines on how to report a foodborne illness including contact information for all state health departments.

We will continue to follow this outbreak and hope the source is discovered. You can also check for updates on the Web sites of the CDC and the FDA.

Ground beef recall
As if the tomato and salsa scare wasn't enough of an assault on summer foods, the USDA expanded its recall of ground beef products that may be contaminated with E. coli O157:H7 sold at Kroger's stores and related properties. The recall involves a number of brand names and sell-by dates between May 17 and July 5 listed in the recall notice. Illnesses associated with the recall have been reported mostly in Ohio and Michigan. Consumers are urged to check their refrigerators and freezers and discard or return the ground beef products for a refund.